Mizoram

Sticky rice cakes made with rice flour and jaggery that are steamed inside banana leaves

Fried sticky rice cake

Sticky rice cakes made with rice flour and jaggery that are steamed inside banana leaves

Lemon, lime, papaya, passionfruit, pineapple

Rice flour and banana fritters, serve with tea

Black tea is a type of tea that is more oxidized than oolong, yellow, white and green teas. Black tea is generally stronger in flavour than other teas. All five types are made from leaves of the shrub (or small tree) Camellia sinensis, though Camellia taliensis is also, rarely, used. Two principal varieties of the species are used – the small-leaved Chinese variety plant (C. sinensis var. sinensis), used for most other types of teas, and the large-leaved Assamese plant (C. sinensis var. assamica), which was traditionally mainly used for black tea, although in recent years some green and white teas have been produced.

Vitis labrusca, the fox grape, is a species of grapevines belonging to the Vitis genus in the flowering plant family Vitaceae. The vines are native to eastern North America and are the source of many grape cultivars, including Catawba, Concord, Delaware, Isabella, Niagara, and many hybrid grape varieties such as Agawam, Alexander and Onaka. Among the characteristics of this vine species in contrast to the European wine grape Vitis vinifera are its "slip-skin" that allows the skin of the grape berries to easily slip off when squeezed, instead of crushing the pulp, and the presence of tendrils on every node of the cane. Another contrast with European vinifera is the characteristic "foxy" musk of V. labrusca, best known to most people through the Concord grape. This musk is not related to the mammalian fox, but rather to the strong, earthy aromas characteristic of the grapes that were known by early European-American settlers in the New World. The term "foxy" became a sort of catchall for the wine tasting descriptors used for these American wines that were distinct from the familiar flavors of the European viniferous wines. According to wine historian Edward Hyams and wine expert Jancis Robinson, Vitis labrusca was probably the species seen by Leif Ericsson growing wild along the coast of Vinland in the 11th century. There is ample evidence that the labrusca was growing wild in North America before Europeans arrived. The vine was not officially identified and recorded until Carl Linnaeus and his peers started cataloging American vine species in the mid-18th century. In the 19th century, Vitis labrusca was among the American vines transported to Europe that were carrying the phylloxera louse that caused widespread devastation to the European vineyards planted with Vitis vinifera.

Passiflora edulis, commonly known as passion fruit, is a vine species of passion flower native to the region of southern Brazil through Paraguay to northern Argentina. It is cultivated commercially in tropical and subtropical areas for its sweet, seedy fruit. The fruit is a pepo, a type of berry, round to oval, either yellow or dark purple at maturity, with a soft to firm, juicy interior filled with numerous seeds. The fruit is both eaten and juiced, with the juice often added to other fruit juices to enhance aroma.

A drink made from rice, millet and maize

Rice, millet or maize alcohol, prohibited in the state of Mizoram

Rice and roasted chicken porridge with herbs

Soup with vegetables, bamboo, rice, may also be made with meat such as pork

Stir fried bamboo, mushrooms, vegetables, herbs

Beef curry, made with bamboo shoots, onions, pumpkin, tomatoes, garlic, ginger, serve with chaw

Stuffed bitter gourd, filled with spices, herbs, onion

Steamed mixed vegetables

Laksa is a spicy noodle dish popular in Southeast Asia. Laksa consists of various types of noodles, most commonly thick rice noodles, with toppings such as chicken, prawns or fish. Most variations of laksa are prepared with a rich and spicy coconut curry soup or a broth seasoned with asam (tamarind or gelugur). Originating from Peranakan Chinese cuisine, laksa recipes are commonly served in Singapore, Indonesia, and Malaysia.

Grilled or pan-fried shrimp, shrimp is marinated in lime juice, coriander, mustard oil, turmeric powder, then grilled, serve with rice

Five-spice chicken, can also be vegetarian with brinjal, potatoes, pumpkin

Roasted duck

Seasoned and grilled sole fish

Pork, herbs, chilies, ginger, garlic, banana

Fish curry, made with onions, tomatoes, ginger, chili peppers, coriander, herbs

Chicken soup or broth with herbs, mint

Rice and meat porridge or stew, made with chicken, pork, lamb, onions, garlic, roselle leaves

Dog meat, cooked with phuinam leaves, there is also a spicy version called uisa chartang

Roasted pork head meat with sesame and spices

Smoked pork, cooked with bamboo shoots, mushrooms, chili peppers, spinach greens, ginger, garlic

Bamboo shoots or bamboo sprouts are the edible shoots of many bamboo species including Bambusa vulgaris and Phyllostachys edulis. They are used as vegetables in numerous Asian dishes and broths. They are sold in various processed shapes and are available in fresh, dried, and canned versions. Raw bamboo shoots contain cyanogenic glycosides, natural toxins also contained in cassava. The toxins must be destroyed by thorough cooking, and for this reason, fresh bamboo shoots are boiled before being used in other ways. The toxins are also destroyed in the canning process. Most young bamboo shoots are edible after being boiled to remove toxins, but only around a hundred or so species are harvested regularly for edible shoots. These are usually from species that are also cultivated for other uses. These include:

Vada, vadai, wada, bara, or bora is a category of savoury fried snacks native to India. Vadas can be described variously as fritters, cutlets, or dumplings. Vadas are sometimes stuffed with vegetables and traditionally served with chutneys and sambar. In North India and Pakistan, Bhalla is a similar food. It is sold in chaat shops and kiosks; Green bean paste is added with spices, which is then deep fried to make croquets. They are then garnished with dahi , Saunth chutney (dried ginger and tamarind sauce) and spices. Bhalla is usually served cold, unlike the Aloo Tikki.

Fermented soybeans with chili peppers

Cooked rice refers to rice that has been cooked either by steaming or boiling. The terms steamed rice or boiled rice are also commonly used. Any variant of Asian rice , African rice or wild rice, glutinous or non-glutinous, long-, medium-, or short-grain, of any colour, can be used. Rice for cooking can be whole grain or milled. Cooked rice is used as a base for various fried rice dishes (e.g. chǎofàn, khao phat), rice bowls/plates (e.g. bibimbap, chazuke, curry rice, dal bhat, donburi, loco moco, panta bhat, rice and beans, rice and gravy), rice porridges (e.g. congee, juk), rice balls/rolls (e.g. gimbap, onigiri, sushi, zongzi), as well as rice cakes and desserts (e.g. mochi, tteok, yaksik). Rice is a staple food in not only Asia and Latin America, but across the globe, and is considered[by whom?] the most consumed food in the world. The U.S. Department of Agriculture classifies rice as part of the grains food group. Nutritionally, 200 g of cooked steamed white rice contributes 60 g (2 oz) toward the daily recommended 170 and 200 g (6 and 7 oz) of grains for women and men, respectively, and is considered a good source of micronutrients such as zinc and manganese.

Orange-fleshed cucumber, consumed as cooked vegetable or as chutney

Roasted green chili pepper chutney