Axone (curry)
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| File:DC Hill Zbto.jpg Zunheboto is a place where Axone came into existence | |||||||
| Type | Fermented Soyabean | ||||||
|---|---|---|---|---|---|---|---|
| Place of origin |  India | ||||||
| Region or state | Zunheboto | ||||||
| Created by | Sumi People | ||||||
| Invented | 1900s | ||||||
| Cooking time | |||||||
| Variations | Fermented Soya | ||||||
| 22 kcal (92 kJ) | |||||||
| |||||||
| Other information | Anishi | ||||||
Axone is a curry which came into existence at Zunheboto in the 1990s.
People who eat this
Axone is eaten mostly by the Sumi Naga and a part of Sangtam and Zealing.
At International
People of Australia, UK and New Zealand too eat Axone.
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