Explore The Zen Simplicity Of Mizo Cooking With These Dishes

The cuisine of Mizoram is the epitome of beautiful simplicity. Take their signature dish ‘Bai’ for example. It’s just a matter of shredding vegetables, boiling them with salt and serving it with rice. To the outside eye, this could look like a very bland meal, but the subtlety of traditional Mizo ingredients truly elevates their cuisine to something special. 

Though most of the time, local, seasonal produce is allowed to shine on its own, there are sometimes some additions such as a type of cooking soda that’s made by burning a dried banana tree trunk and then mixing the ashes with water. This ingredient is used in many North East cuisines for a distinct flavour. 

Also Read: A Beginner’s Guide To The Cuisine Of Mizoram: 8 Dishes To Try

Like Bai, most Mizo food is very minimalist which helps retain the nutrition and flavour of the food in its purest forms. Unlike other regions of the North East, Mizo cooking doesn’t rely much on the use of ginger in cooking instead using it in a similar way as in Japanese sushi, as an accompaniment shredded and sprinkled with salt. 

Spices were never a part of the culinary ecosystem here and only chillies were available in plenty. Even today, most Mizo cooking doesn’t employ a lot of spices and flavourings. This technique can be best utilised at home in their range of side dishes designed to accompany a meat dish. Simple and quick, they prove that cooking delicious food doesn’t need to be a complicated journey and sometimes the best meals are built on austerity.

Mai Kan (Fried Pumpkin)

Ingredients:

• 500 gms white pumpkin (doodhiya)
• 1 tbsp oil
• 2 large onions, sliced
• 1 tsp salt
• 5 dry red chillies
• 1 tsp turmeric powder

Method:

• Wash, peel and clean pumpkin, and cut into 1" cubes. Heat oil in a kadhai or wok, add onions and fry till golden brown.
• Add remaining ingredients and fry, stirring gently till pumpkin is tender.
• Serve as a side dish.

Alu Kan (Fried Potatoes)

Ingredients:

• 1 tbsp oil
• 1 medium-sized onion, finely sliced 5 medium-sized potatoes, finely sliced
• 1 tsp salt

Method:

• Heat oil in a kadhai or wok, add onion and fry till golden. Add potatoes and stir-fry for a few minutes.
• Cover pan and cook for about 10 minutes till potatoes are tender. Sprinkle with water as required to prevent burning. 
• Sprinkle in salt and serve with steamed rice and a gravy-based dish.

Bal Kan (Fried Colocasia)

Ingredients:

• 500 gms colocasia (arvi) 
• 1 tbsp oil 
• 2 large onions, chopped
• 1 tsp salt

Method:

• Peel colocasia, wash and cut into 1" cubes. Heat oil in a kadhai or wok, add onions and fry till golden brown.
• Add colocasia and salt, and fry for a few minutes. Sprinkle in a little water at a time to ensure it does not burn and cook till tender and slightly sticky. Serve with steamed rice.

Recipes via The Essential North-East Cookbook by Hoihnu Hauzel.