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