Mizo cuisine is the traditional cuisine of the Mizo people of Mizoram, India. Mizos are traditionally rice eaters. The cuisine of Mizoram shares characteristics...

cuisine Cambodian cuisine Cham cuisine Hmong cuisine Kachin cuisine Karen cuisine Manipuri cuisine Mizo cuisine Mon cuisine Naga cuisine Thai cuisine...

non-vegetarian dishes eaten by the Mizos are served on banana leaves and are representative of rich cuisine. When preparing cuisine, mustard oil is utilized along...

Indian cuisines: Assamese cuisine Arunachalese cuisine Meghalayan cuisine Manipuri cuisine Naga cuisine Mizo cuisine Sikkimese cuisine Tripuri cuisine Gorkha...

culture of the Mizo people has been heavily influenced by Christianity. Mizo culture is rooted in the arts and ways of life of Mizos in India, Bangladesh...

India: Meghalaya. Mittal Publications. p. 47. ISBN 978-81-7099-791-7. "Mizo Cuisine in India". India9.com. 7 June 2005. Archived from the original on 25...

leaves. Cuban cuisine Cuisine of the Dominican Republic List of culinary herbs and spices Mizo cuisine Puerto Rican cuisine Thai cuisine Trinidad and Tobago...

Meghalayan cuisine Mizo cuisine Naga cuisine North Indian cuisine Kashmiri cuisine Rajasthani cuisine Cuisine of Uttar Pradesh Awadhi cuisine Cuisine of Uttarakhand...

indigenous cuisine like kaang-hou (fried vegetables) and eromba. The plant is locally known as khanghmuk in Hmar, khang in Meiteilon and khanghu in Mizo. In...

community was largely a Christian one.: 6  Members are from the Chin, Kuki, and Mizo ethnic groups amongst others.: 3  In the late 20th century, Israeli rabbi...

Chapchar Kut run. Mizo Traditional Games and costume parade. Wearing of Traditional dress at work places. Stalls with Etnnic cuisine. Barthakur, Dilip...

Manipur. It is a very common side dish among the peoples of naga, Mizo ( Zohnahthlak ) like Mizo in Mizoram, Hmâr, Kuki, Chin, Zomi etc. in neighbouring states...

other countries like Fiji. These leaves are used in south-central Indian cuisine to impart a tart flavour. Gongura comes in two varieties, green stemmed...

American Chinese cuisine is a cuisine derived from Chinese cuisine that was developed by Chinese Americans. The dishes served in many North American Chinese...

New American cuisine, also known as Modern American cuisine or Contemporary American cuisine, is the wave of modernized cooking predominantly served at...

yogurt base. The juice of the raw ash gourd (Maipawl or Khar) is used by the Mizo community and indigenous Assamese ethnicities of North-East India as a natural...

to muscovado, an important sweetener in Portuguese, British and French cuisine. The Kenyan Sukari ngutu/nguru has no fibre; it is dark and is made from...

melon is sometimes called the Wallace (Chinese: 华莱士; pinyin: Hualaishi). The Mizo people use the name Hmazil, the Garo people and the Chakma people of Chittagong...

following outline is provided as an overview of and topical guide to cuisines: Cuisine – specific set of cooking traditions and practices, often associated...

Modernist Cuisine: The Art and Science of Cooking is a 2011 cookbook by Nathan Myhrvold, Chris Young and Maxime Bilet. The book is an encyclopedia and...

Eastern Indian cuisines. It is locally known as 'Rupohi Thekera' (ৰূপহী থেকেৰা) or 'Kon Thekera' (কণ- থেকেৰা) in Assamese, Pelh in Mizo, Thisuru in Garo...

Zeliang, Kuki (Thadou), and Hmar (including Sakachep/Khelma) etc. (Nagaland); Mizo languages such as Lusei (including Hualngo), Hmar (including Chorei, Darlawng...

Indianization, may refer to the spread of Indian languages, culture, diaspora, cuisines, economic reach and impact. Historical spread of Indian culture beyond...

and Tamil cuisines. This "mainstream" Indian cuisine was brought to the country by more recent immigrants and is termed as East Indian cuisine in Trinidad...

Jharkhandi cuisine is the cuisine of the Indian state of Jharkhand. Staple foods are rice, dal and vegetables. Common meals often consist of vegetables...

Jawi Peranakan Malayali Punjabi Tamil Telugu Penang Sabah Sarawak Myanmar Mizo Tamil Philippines Singapore Chitty Tamil Thailand Vietnam East China Hong...

fish') is a pungent paste made of either fish or shrimp used in Burmese cuisine. Ngapi is typically made by fermenting fish or shrimp that is salted and...

Note by Note cuisine is a style of cooking based on molecular gastronomy, created by Hervé This. Dishes are made using pure compounds instead of using...

readmittance. À la carte All you can eat Bartender Blue-plate special Brigade de cuisine BYOB – an initialism standing for "bring your own bottle", "bring your...

and may have a historic precedent in a national dish, regional cuisine or local cuisine. Traditional foods and beverages may be produced as homemade, by...