The quintessential Mizo dish — a nutritious stew of green vegetables, often including mustard leaves, bamboo shoot, and pork, flavored with fermented soybeans (bekang). It’s boiled, not fried — pure comfort. ¹⁾

A rice porridge cooked with meat (usually pork or chicken) and ginger, onions, and herbs. Hearty and healing — similar to a light congee or khichdi. ²⁾

A strong-flavored fermented condiment used in many dishes, including Bai, and served as a side for added umami. ³⁾

Smoked or dried pork, stir-fried with chilies and herbs. The pork is often cured over the hearth for days — smoky, chewy, and full of character. ⁴⁾

A grilled shrimp delicacy, usually marinated and roasted in banana leaves — delicate and rich with a hint of char and spice. ⁵⁾

A vegetable medley of boiled cabbage, beans, carrots, and mustard leaves — often served without oil and simply salted. Pure, clean eating. ⁶⁾

Deep-fried mashed potato cutlets with herbs and onions. A snack with a local twist, often eaten with tea. ⁷⁾

A chicken and sticky rice one-pot meal, gently flavored and often served on special occasions or during feasts. ⁸⁾

Made with five-spice mix (panch phoron) and mustard oil, this lentil dish is unique among Mizo stews due to its tangy notes and aromatic richness. ⁹⁾

A dry curry or stew made from bamboo shoots and fermented fish or pork, popular for its pungent and sour taste. ¹⁰⁾

Made from a type of indigenous flat bean, often cooked with pork fat or dried meat — wholesome and protein-rich. ¹¹⁾

A traditional delicacy — aged pork fat with a deep, tangy, and funky flavor. Used in tiny quantities to flavor vegetable stews or eaten with rice. ¹²⁾

A seasonal dish made with wild edible ferns, lightly stir-fried or boiled — crunchy, bitter, and very nutritious. ¹³⁾

A sticky rice flatbread or pancake, usually served with jaggery or dry fish chutney — chewy, filling, and perfect for travel. ¹⁴⁾

A soup made from mustard greens (lai saag) and either dried fish or pork, with very mild seasoning. A wintertime favorite. ¹⁵⁾