There is amazing diversity of culinary knowledge among the Angami Nagas but consumption of fried foods is very rare. The present study aims to document ethnic food habits of the Angami Nagas of Kohima district, Nagaland state. Group discussion, personal interview (semistructured) and personal observation were included in the study design. Most plants are eaten boiled and a few species are taken raw. Galho, Galkemeluo, Ghabe, Modi and Tathu are the important traditional dishes. These are prepared from wild edibles except Modi. Ignorance of wild foods by the Angami Nagas of younger generation can lead to gradual decline of traditional knowledge of wild foods in the society. There is sincere need for the documentation of the traditional knowledge of food system of the Angami Nagas.