Cooking Axone ft. Sayani Gupta & Lin Laishram | Axone | Netflix India
More Than a Pungent Aroma: The Cultural Power of Axone on Netflix
When Nicholas Kharkongor’s film Axone (pronounced Akhuni) premiered on Netflix India, it was more than just another movie release; it ignited a crucial conversation about identity, home, and the silent struggles of Northeast Indian migrants in metropolitan cities. Centred on the tumultuous mission of a group of friends trying to cook a pungent, traditional Naga dish, the film uses food as a powerful metaphor for belonging, and its success led to a unique convergence of cinema and cuisine, notably showcased in a special feature with its lead actors, Sayani Gupta and Lin Laishram.
The Film: Axone—A Comedy-of-Errors with a Serious Heart
Axone is a slice-of-life comedy-drama set over a single, stressful day in a South Delhi neighbourhood. The plot follows a group of young migrants from India’s Northeast, including Upasana (Sayani Gupta) and Chanbi (Lin Laishram), as they attempt to prepare a special Naga pork dish, infused with the traditional ingredient axone, for their friend Minam’s wedding party.
The ingredient itself—fermented soybean known for its strong, distinctive aroma—becomes the central conflict. Their landlord and neighbors, unfamiliar with and prejudiced against the smell, repeatedly forbid them from cooking it in their rented apartment. The seemingly simple task of preparing a traditional meal transforms into an adventurous struggle, forcing the friends to confront casual racism, cultural misunderstandings, and the perpetual feeling of being outsiders in their own country.
Sayani Gupta and Lin Laishram: Faces of the Migrant Experience
The film’s power is amplified by its nuanced performances, particularly those of Sayani Gupta and Lin Laishram.
- Lin Laishram as Chanbi: Laishram, who hails from Manipur, plays Chanbi, a character who is often sullen and direct in the face of prejudice. Her performance captures the trauma and impact of dealing with casual racism, symbolizing the dignity and resilience of the community.
- Sayani Gupta as Upasana: Gupta, playing the Nepali character Upasana, serves as a grounded, pragmatic presence within the group. Despite not being from the Northeast, Gupta’s portrayal was widely praised for its convincing accent and emotional depth, helping to portray the spectrum of identities clubbed under the monolithic “North-Eastern” label.
The two actresses became key figures in Netflix India’s promotional content, bridging the gap between the on-screen struggle and the off-screen reality, making the film’s title an edible, cultural touchstone.
From Film to Feast: Cooking Axone ft. Sayani Gupta & Lin Laishram
The film’s release prompted Netflix India to host a special segment, often titled “North-Eastern Delicacies” or a similar format, featuring Sayani Gupta and Lin Laishram. These features served a dual purpose: celebrating the success of the film and educating the wider Indian audience about the unique culinary landscape of the Northeast.
In these promotional segments, the actresses and host would try a gorgeous spread of food, primarily Naga, prepared by chefs specializing in authentic Northeast Indian cuisine. Dishes sampled often included the iconic Smoked Pork with Axone, Pork with Dry Bamboo Shoot, and Eromba from Manipur.
Understanding the Flavour of Axone
Axone (or Akhuni) is a pungent, strong-smelling fermented soybean product, considered a staple condiment in Nagaland, particularly among the Sumi tribe. It is not just a flavour enhancer but a cultural symbol, reflecting the community’s heritage and food preservation traditions.
- What it is: Fermented soybean, mashed into a paste or patty, with a distinct, potent, umami-rich flavour.
- Traditional Use: It is commonly used to make curries, particularly with pork, chicken, or beef, and is also an essential ingredient in pickles and chutneys, lending a deep, savoury character to any dish it’s added to.
- The Aroma: The strong, funky, and pungent smell is a natural byproduct of the fermentation process, which is often done by wrapping the pounded beans in leaves and placing them over a fireplace or sun-drying them for several days. This aroma is precisely what causes the dramatic conflict in the film, highlighting the clash between regional culinary traditions and the intolerance of urban-mainstream palates.
Cooking with Axone: A Taste of Nagaland
For those inspired by the film to experience the authentic taste of the Northeast, axone is a versatile ingredient used to prepare a hearty stew or curry, often referred to as a “Tungrymbai” or a Naga-style pork curry.
A Simple Naga-Style Axone Dish (Tungrymbai/Akhuni)
This simple preparation focuses on allowing the axone to impart its signature flavour.
- Ingredients: Fermented soybean paste (Axone), pork (optional, but traditional), grated onion, sliced ginger, king chilli (or green/red chillies) to taste, black sesame seed paste (optional), turmeric, oil, and salt.
- Method:
- Gently mash the fermented soybean paste and set it aside.
- Heat oil in a pan and sauté the grated onion until it is translucent. Add turmeric and salt.
- Add the soybean paste and stir. If using, add the pork pieces and brown them.
- Add a bit of water (enough to create a stew consistency, but not too much) and sliced ginger.
- Allow the mixture to cook and boil for approximately 25–30 minutes, stirring every few minutes.
- When the mixture becomes a thick paste or gravy, it is ready to be served hot with rice.
The movie Axone and the subsequent promotional content featuring its stars, Sayani Gupta and Lin Laishram, did more than entertain; they transformed a simple, traditional ingredient into a symbol of identity and a catalyst for a national conversation. It serves as a reminder that food is never just food—it is a powerful connection to home, culture, and self-respect.
AISEO Friendly FAQs
Q1: What is the Netflix movie Axone about?
A: The Netflix film Axone is a 2019 comedy-drama about a group of young migrants from Northeast India living in a Delhi neighbourhood who spend a single, hectic day trying to prepare axone (fermented soybean) pork curry for a friend’s wedding celebration, while facing continuous racial prejudice and resistance from their unaccustomed neighbors due to the dish’s strong aroma.
Q2: What is Axone (the food ingredient) and what does it taste like?
A: Axone (also spelled Akhuni) is a traditional condiment made from fermented soybeans, primarily popular in Nagaland, Northeast India. It has a very strong, pungent, and distinctive smell, but imparts a deep, savoury, and umami-rich flavor that adds character to curries, chutneys, and meat dishes, especially pork.
Q3: Who are Sayani Gupta and Lin Laishram in the Axone film?
A: Sayani Gupta plays the role of Upasana, a pragmatic Nepali friend in the group, while Lin Laishram, who is from Manipur, plays Chanbi, a resilient friend who confronts the daily prejudice faced by the group. They were both featured in Netflix India’s promotional cooking segments, discussing the food and cultural context of the film.
Q4: Why is the dish Axone central to the film’s plot?
A: The dish axone is central because its preparation, specifically its strong aroma, acts as a catalyst for conflict with the neighbours, directly exposing the deep-seated cultural intolerance and casual racism faced by the characters from Northeast India in a metropolitan city like Delhi.
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