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MIZORAM

Popular Dishes of Mizoram

BAI

A culinary masterpiece from the hills, Bai tantalizes the taste buds with its symphony of flavors. Tender bamboo shoots and pork dance together in a fragrant melody of ginger, garlic, and fiery chili. Slow-cooked to perfection, this dish is a celebration of Northeastern India's rich culinary heritage, a fusion of earthy aromas and spicy undertones.

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Ingredients :

  • Assorted vegetables (such as pumpkin, spinach, beans, zucchini, eggplant, etc.): 2 cups (chopped)

  • Bamboo shoot: 1/2 cup (fermented, chopped)

  • Pork or chicken: 250 grams (cut into bite-sized pieces)

  • Onion: 1 medium (finely chopped)

  • Garlic cloves: 4-5 (minced)

  • Green chili: 2-3 (chopped)

  • Salt: to taste

  • Water: 2 cups

  • Oil: 2 tablespoons

  • Fresh coriander leaves: a handful (chopped)

Steps To Follow:

  1. In a pot, heat the oil over medium heat.

  2. Add the finely chopped onions and sauté until they turn translucent.

  3. Add the minced garlic and chopped green chilies. Sauté for a minute until aromatic.

  4. Add the pork or chicken pieces to the pot and cook until they are slightly browned.

  5. Add the chopped assorted vegetables and chopped bamboo shoot to the pot. Stir to combine.

  6. Pour in the water and bring the mixture to a boil.

  7. Once the mixture comes to a boil, reduce the heat to low and cover the pot with a lid.

  8. Allow the vegetables and meat to cook in the flavorful broth for about 20-25 minutes, or until they are tender.

  9. Add salt to taste and adjust the seasoning.

  10. Once the vegetables and meat are cooked, turn off the heat and let the bai sit covered for a few minutes.

  • Garnish with freshly chopped coriander leaves.

  1. Serve the bai hot as a comforting and nutritious stew.

KOAT PITHA

Koat Pitha, Assam's sweet embrace, is a dessert that weaves tales of tradition. Delicate rice flour pancakes, stuffed with jaggery and coconut, sizzle on griddles, filling the air with a tantalizing aroma. The golden-brown treats are a tribute to culinary artistry, blending simplicity and sweetness in each delectable bite.

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Ingredients :

  • Rice flour: 1 cup

  • Jaggery (grated): 1/2 cup

  • Coconut (grated): 1/2 cup

  • Cardamom powder: 1/2 teaspoon

  • Salt: a pinch

  • Water: as required

Steps To Follow:

  1. In a mixing bowl, combine rice flour, grated jaggery, grated coconut, cardamom powder, and a pinch of salt.

  2. Gradually add water and knead to form a smooth dough.

  3. Take small portions of the dough and shape them into discs.

  4. Steam the discs in a steamer until they are cooked and firm.

  5. Serve the Koat Pitha as a delightful Mizo dessert.

VAWKSA REP

 From the lush valleys of Mizoram emerges Vawksa Rep, a dish that bridges tradition and modernity. Tender pork, marinated with native herbs, takes a delightful plunge into a rich gravy of bamboo shoot and aromatic spices. The dish is a reminder of the land's authenticity, a journey into Mizoram's soul through a burst of contrasting tastes.
your eyes and imagine a symphony of flavors dancing on your palate – that's Chana Madra. Tender chickpeas embraced in a creamy yogurt-based gravy, infused with aromatic spices that transport you to the heart of Himachal Pradesh. As each spoonful graces your taste buds, you're indulging in a harmonious blend of textures and tastes. Served with rice or soft Tiatbreads, this dish isn't just a meal; it's an invitation to savor the richness of the region's culinary artistry.

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Ingredients :

  • Smoked pork: 300 grams

  • Bamboo shoots (fermented or fresh): 1/2 cup

  • Green chili (slit): 2

  • Ginger (julienned): 1 inch

  • Garlic (chopped): 5-6 cloves

  • Salt: to taste

  • Cooking oil: 2 tablespoons

  • Water: as required

  • Turmeric powder: 1/2 teaspoon

Steps To Follow:

  1. In a pot, heat oil and add chopped garlic, julienned ginger, and slit green chilies. Sauté for a minute.

  2. Add smoked pork and cook until it's heated through.

  3. Add fermented bamboo shoots, salt, and turmeric powder. Mix well.

  4. Add water and let the dish simmer until the flavors meld.

  5. Serve the Vawksa Rep with rice.

SAWHCHIAR

Sawhchiar, the heartwarming soul food of Meghalaya, paints a picture of comfort. Slow-cooked with love, this hearty stew combines rice, chicken, and an assortment of garden-fresh vegetables. Fragrant with indigenous spices and scented herbs, it's a bowl of nourishment that brings families together with each spoonful.

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Ingredients :

  • Rice: 2 cups (washed and soaked)

  • Beef, pork, or chicken: 250 grams (cooked and shredded)

  • Onion: 1 large (finely chopped)

  • Tomato: 1 medium (finely chopped)

  • Green chili: 2-3 (chopped)

  • Fresh coriander leaves: a handful (chopped)

  • Bamboo shoot: 1/2 cup (fermented, chopped)

  • Salt: to taste

  • Water: 4 cups

  • Oil: 2 tablespoons

Steps To Follow:

  1. In a pot, heat the oil over medium heat.

  2. Add the finely chopped onions and sauté until they turn translucent.

  3. Add the chopped tomatoes and cook until they become soft and blend into the mixture.

  4. Add the shredded cooked meat (beef, pork, or chicken) to the pot and mix well with the onions and tomatoes.

  5. Add the chopped bamboo shoot to the mixture and stir.

  6. Pour in the washed and soaked rice and stir to combine everything.

  7. Add salt to taste and chopped green chilies for spiciness. Adjust the quantity of green chilies based on your preference for heat.

  8. Pour in the water and bring the mixture to a boil.

  9. Once the mixture comes to a boil, reduce the heat to low and cover the pot with a lid.

  10. Allow the rice to cook and absorb the flavors on low heat for about 20-25 minutes, or until the rice is cooked and fluffy.

  11. Once the rice is cooked, turn off the heat and let it sit covered for another 5-10 minutes.

  12. Fluff the rice with a fork and mix everything together gently.

  13. Garnish with freshly chopped coriander leaves.

  14. Serve the Sawhchiar hot as a comforting and hearty meal

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