Mizoram is a beautiful Northeastern state of India, nestled in the heart of the Himalayan Mountains. Its cuisine is unique and reflects its rich history and culture. The Mizo people have a long-standing tradition of cooking with fresh, locally grown ingredients and making use of their abundant natural resources.
The main staple food in Mizoram is rice, which is cooked and eaten with various accompaniments such as fish, pork, beef, vegetables and herbs. Rice is usually cooked in bamboo tubes or clay pots using local spices like turmeric, ginger, garlic and chilli.
Dry Fish or Sawhchiar is a popular dish in Mizoram. It is usually made by drying small fishes like sardines or anchovies over an open flame or in the sun until they become crisp. This dish can be served as a snack or as part of a main meal.
Bai, another traditional dish from Mizoram consists of boiled vegetables such as potatoes, beans and greens that are mashed together to form a thick gravy-like consistency. It is served with steamed white rice and sometimes also includes pieces of pork or fish for added flavour.
Chhum Han, which translates to ‘sour porridge’ is another popular dish from Mizoram. It consists of boiled millet flour mixed with sour curd and green chillies for added flavour and spice. Chhum Han is usually served with steamed white rice for lunch or dinner.
Koat Pitha, a sweet cake made from ground rice flour mixed with sugar syrup, coconut milk and cardamom powder is another traditional delicacy from Mizoram that can be enjoyed during festivals or special occasions.
Mizo Bamboo Rice , also called Zou Buhchiar ,is a popular delicacy in the state which involves wrapping pre-cooked sticky rice in freshly cut bamboo shoots along with condiments like ginger paste and chilli paste before steaming it over an open fire for an hour or so.
In conclusion, the famous food of the Mizoram includes dry fish (Sawhchiar), Bai, Chhum Han, Koat Pitha and Bamboo Rice (Zou Buhchiar). All these dishes are prepared using fresh local ingredients that are indigenous to the region and reflect its unique culture.