Northeast India has a street food culture that is as vibrant as its heritage and as beautiful as its people. The food of Mizoram can be seen as a mixture of North Indian and Chinese elements. This blend gives it a unique taste and will make you remember your meal long after you’ve eaten it.Mostly, the food preparations here are non-vegetarian. Here a look…
The popular Mizo dish is made of steamed vegetables along with pork, spinach and bamboo shoot, and spiced with local herbs. Though it’s mostly prepared with pork sauce (made out of pork and mustard), it can be made with butter as well to make a vegetarian dish.
Koat Pitha is deep fried fritters with rice flour and banana similar to the Unni appam in Kerala, but with the addition of fish. It has a crispy outer and a soft inner layer.
It’s cooked with rice porridge and is plated up with fresh coriander paste, spring onions, crushed black pepper, fish sauce and finely powdered rice.
Misa Mach Poora
The dish cooked with shrimps, onions, coriander, peppercorns and lime juice, its bold flavours and will make every foodie’s mouth water.