This article describes a series of workshops on climate-adapted cuisine held at The Highland Institute, Kohima, between August 2023 and December 2023. The workshops are a contribution to the international Tasting Tomorrow project, which examines how cultural heritage can adapt to climate change through food and cuisine. During the sessions, Highland Institute staff prepared popular Naga dishes, but instead of adding all the usual ingredients, they exchanged some for food items that were likely to be available after 50 years of climate change. Workshop participants were then invited to comment on the climate-adapted dishes and compare them with the originals. The adapted dishes drew mixed responses.