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Mizoram, known as the ‘Land of Whispering Winds’, is among the seven sisters in the northeast. It is known for its rich tribal culture, literacy rate, and scenic beauty. While most people visit the state to explore its lush green mountains and clean water bodies, gastronomes must dive into its regional cuisine and taste the most exquisite dishes.
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The Mizo cuisine is quite diverse in the kind of meat-based dishes prepared. From pork to fish, the local dishes are rich in ingredients and nutrition. One also gets to witness different cooking methods, including baking banana leaves or open-flame cooking. Here is your guide to taste the most popular dishes of Mizoram.
6 Famous Dishes Of Mizoram
Mizoram’s Vawksa Rep
One of the culinary gems from the Mizo cuisine is vawksa rep which is smoked pork. In an open grilling pan, the meat pieces are added to the skewers and grilled until tender and cooked to perfection. The natives pair them with cabbage, mustard leaves, chayote leaves, and other locally grown fresh greens. Non-veg lovers will love every bite of the juicy meat along with the bitterness or sweetness that leafy greens add to the smoked flavour.
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Arsa Buhchiar
Arsa Buhchiar is a Mizoram-based chicken dish in which the meat is cooked with rice. A flavoursome broth is prepared using local herbs and bamboo shoots which are available in plenty. The locals do not use many spices to prepare this delicacy which is why it is considered a simple recipe with earthy and fresh notes.
Mizoram’s Bai
Bai refers to a stew made of vegetables, fermented soybeans, and bamboo shoots. The recipe for stew is not quite specific because depending on the availability of vegetables, fish, or meat, every household has a unique recipe that promises a comforting experience. Since all fresh and local ingredients are used to cook this stew, it is considered highly nutritious and healthy.
Pork In Banana Leaf
Another way that natives of Mizoram cook pork is in a banana leaf. Before encapsulating the meat in green leaves, the pieces are marinated in regional spices and herbs. This helps to infuse the meat with flavours and banana leaf adds its aroma to the delicacy. Much like in South India, the banana leaf is also used widely in Mizo cuisine because it prevents the drying of the meat which can make it chewy.
Koat Pitha
Similar to the six sisters of Northeast India, the cuisine of Mizoram also acquaints you with a new variety of pitha, called koat pitha. This rice flour-based sweet dish includes jaggery and banana for sweetness. A mixture of the ingredients is prepared and shaped into spheres which are deep-fried in hot oil. The dish boasts a soft texture and is considered perfect for sugar rush.
Image Credit: Recipes @ Archana's Kitchen/ Instagram
Bamboo Shoot Fry: Unique Delight From Mizo Cuisine
Many regions in India cook different parts of bamboo or use them in some way to prepare dishes. When you are exploring Mizo cuisine, you must try bamboo shoot fry which is prepared using tender edible shoots in a blend of a handful of spices. Depending on your preference, the dish can be vegetarian or include the meat of your choice. Its mild flavour and crunchy texture make it perfect for people who refrain from eating spicy food.
