A Beginner’s Guide To The Cuisine Of Mizoram: 8 Dishes To Try
Image Credit: https://www.instagram.com/p/CZWBm1OPZy9/?utm_source=ig_web_copy_link. A very popular Mizo dish, sanpiau is a kind of rice porridge inspired by Burmese congee.

The food of Northeast India is distinct and Mizoram is no different. Mizo food is characterised by the use of commonly found meat like pork and also fresh vegetables which are then cooked in different ways. Unlike Nagaland, the spices used are minimal and the cuisine is healthy with little fat. The food is traditionally served on banana leaves. From soup and porridge to hearty mains, here are eight dishes from Mizoram that you must try: 


A dish that can be found easily no matter where you go in Mizoram, bai could be vegetarian or made with meat. In meat versions, pork is usually the main ingredient along with bamboo shoots and steamed vegetables. Local spices and herbs are also added. Bai may eaten as a soup before the main course. 

Bamboo shoot fry

A light dish meant to be eaten with steamed rice, bamboo shoot fry is a vegetarian preparation. To make bamboo shoot fry, bamboo is stir-fried with herbs. Mushrooms and other vegetables may also be added. Light on the stomach, this dish is best enjoyed hot and makes a good side with heavier mains. 

Misa mach poora

A traditional Mizo dish, misa mach poora is essentially prawns that have been grilled with mustard oil, lemon juice and spices. To make the dish, the prawns are wrapped in banana leaves and then grilled over hot charcoal, which gives them a smoky flavour. The use of minimal ingredients makes this dish easy to prepare. 

Vawksa rep

As is the case with most dishes from Northeast India, pork is the main ingredient used in vawksa rep. To make the dish, pork is flavoured with herbs, cut into cubes and then smoke-dried. The smoke-dried pork may be stir-fried with oyster mushrooms and greens like spinach. 

Koat pitha

Made using rice flour and bananas, koat pitha is a deep-fried dish that resembles fritters. Crispy on the outside and soft on the inside, it is eaten as a dessert on special occasions and also as a tea time snack. Since fish is considered a staple in Mizoram, it may sometimes be added to koat pitha. 


Bekang is the local name for fermented soybean. Fermenting soybeans is a tedious process. Once fermented, they may be eaten raw, or as a curry with tomatoes, green chillies and salt. Bekang is an important part of Mizo culture and is considered economical, nutritious food. It pairs well with heavier meat dishes.

Chhum han

Chhum han is a dish made my mixing vegetables like broccoli, carrots and cabbage together. The vegetables are steamed and cooked together with some tomatoes and ginger. Chhum han doesn’t use spices and that’s another reason why it’s a very healthy dish. The light flavour that comes from ginger adds to its appeal.


A very popular Mizo dish, sanpiau is a kind of rice porridge inspired by Burmese congee, which is called ‘hysan byok’. As the dish spread across Mizoram, hysan byok was modified to ‘san peuh’ and gradually became ‘sanpiau'. It is usually served hot, with coriander, onions, black pepper and fish sauce.