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The cuisine of Mizoram shares characteristics to other regions of Northeast India and North India. Rice is the staple food of Mizoram, while Mizos love to add non-vegetarian ingredients in every dish. Fish, chicken, pork and beef are popular meats among Mizos. Dishes are served on fresh banana leaves. Most of the dishes are cooked in mustard oil. Meals tend to be blander with less oil and more veteables. Mizos love eating boiled vegetables along with rice. A popular dish is bai, made from boiling vegetables (spinach, eggplant, beans, and other leafy vegetables) with bekang fermented soya beans or Sa-um, a fermented pork and served with rice. Sawhchiar is another common dish, made of rice and cooked with beef,pork or chicken.
The staple food of most of the Mizo people is rice, with meat and vegetables served on the side, ranging from the homely bai, a simple vegetable stew, non veg stew with sesame, garlic, onion and herbs.
- Bai – Combination of several herbs cooked with string beans and edible ferns.
- Rep – is smoked non veg (Fish, Chicken, Pork or Beef)mixed with flavors of chilies, local herbs and fresh leafy greens.
- Chhum han – mixed steamed vegetables.
- Hmarcha Rawt- tangy and spicy chilly chutney
- Bekang- Fermented soya beans
A typical Mizo Lunch consists of a few chosen from the items listed below. Usually it consists of Bread, Chhangban, Sawhchhiar or Noodles accompanied with Tea.
- Sanpiau- Rice porridge mixed with meat, sauce and Mizo spices.
- Chhangban – Sticky local rice bread.
- Artui chhipchhuan chow – Sunny side up fried egg with Noodle.
- Alu chop
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