The cuisine of Wokha, like much of Nagaland, is deeply influenced by the indigenous tribes, predominantly Lothas in this region. The traditional diet is rich in meats, locally grown vegetables, and spices that are native to the hilly terrain of the Northeastern state. Smoke-dried meats, fermented bamboo shoots, and the famous Naga chili are some of the distinctive elements of their cooking. The use of rice, which is a staple, along with the judicious combination of herbs and spices, such as ginger, garlic, and Sichuan pepper, known locally as 'Michinga', makes their food stand out. Agriculture being a core activity has also introduced a variety of organic produce that is integral to their cuisine.