Mizoram

Mizoram cuisine is simple, fresh, and closely tied to the state’s tribal culture and natural surroundings. Rice is the staple food, often accompanied by a variety of meat dishes, especially pork, chicken, and fish, cooked with minimal spices to preserve natural flavors. A signature dish is Bai, a healthy vegetable stew made with seasonal greens, bamboo shoots, and sometimes meat, flavored with local herbs. Another popular dish is Sawhchiar, a flavorful rice and meat preparation, often made with pork or chicken and seasoned with ginger, garlic, and black pepper. Fermented foods and chutneys add unique tangy notes to meals. Mizoram cuisine avoids heavy oil and spices, resulting in light, nutritious dishes. Traditional rice beer called Zu is commonly consumed during festivals and celebrations. Overall, Mizoram’s food is nourishing, flavorful, and reflects the simplicity and richness of its cultural heritage.