Mizo cuisine is the traditional cuisine of the Mizo people of Mizoram, India. Mizos are traditionally rice eaters. The cuisine of Mizoram shares characteristics...
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the Mizo people has been heavily influenced by Christianity during the colonial era of the British Raj and the rise of Mizo nationalism with the Mizo Insurgency...
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cuisine Karen cuisine Manipuri cuisine Meitei cuisine Mizo cuisine Mon cuisine Naga cuisine Thai cuisine Lanna cuisine Lao cuisine Shan cuisine Southern Thai...
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The Mizo people, historically known as the Lushais, are an ethnic group native to the state of Mizoram in India and neighbouring states (such as Manipur...
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Indian cuisines: Assamese cuisine Arunachalese cuisine Meghalayan cuisine Manipuri cuisine Naga cuisine Mizo cuisine Sikkimese cuisine Tripuri cuisine Gorkha...
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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...
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Eastern culture (section Cuisine)
Meghalayan cuisine Mizo cuisine Naga cuisine North Indian cuisine Kashmiri cuisine Rajasthani cuisine Cuisine of Uttar Pradesh Awadhi cuisine Cuisine of Uttarakhand...
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leaves. Cuban cuisine Cuisine of the Dominican Republic List of culinary herbs and spices Mizo cuisine Puerto Rican cuisine Thai cuisine Trinidad and Tobago...
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Bnei Menashe (redirect from Mizo Jews)
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...
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Senegalia pennata (category Thai cuisine)
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...
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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...
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Chapchar Kut run. Mizo Traditional Games and costume parade. Wearing of Traditional dress at work places. Stalls with Etnnic cuisine. Barthakur, Dilip...
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American Chinese cuisine is a cuisine derived from Chinese cuisine that was developed by Chinese Americans. The dishes served in many North American Chinese...
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New American cuisine, also known as Modern American cuisine or Contemporary American cuisine, is the wave of modernized cooking predominantly served at...
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Wax gourd (category Filipino cuisine)
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...
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Gongura (category Andhra cuisine)
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...
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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...
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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...
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Northeast India (redirect from North East Indian cuisine)
Zeliang, Kuki (Thadou), and Hmar (including Sakachep/Khelma) etc. (Nagaland); Mizo languages such as Lusei (including Hualngo), Hmar (including Chorei, Darlawng...
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Jaggery (category Indian cuisine)
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...
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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...
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following outline is provided as an overview of and topical guide to cuisines: Cuisine – specific set of cooking traditions and practices, often associated...
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Indo-Guyanese (redirect from Indo-Guyanese cuisine)
Jawi Peranakan Malayali Punjabi Tamil Telugu Penang Sabah Sarawak Myanmar Mizo Tamil Philippines Singapore Chitty Tamil Thailand Vietnam East China Hong...
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Indianization, may refer to the spread of Indian languages, culture, diaspora, cuisines, economic reach and impact. Historical spread of Indian culture beyond...
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Jharkhandi cuisine is the cuisine of the Indian state of Jharkhand. Staple foods are rice, dal and vegetables. Common meals often consist of vegetables...
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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...
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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...
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Ngapi (category Burmese cuisine)
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...
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Traditional food (category Cuisine)
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...
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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...
11 KB (1,654 words) - 18:51, 22 July 2023