Mizo people traditionally eat 3 times a day, a heavy meal called tukthuan in the morning, followed by a light meal called Chawchhun at noon and a very heavy meal called Zanriah in the evening.
Chhawchhun especially in urban areas is now largely replaced with lunch called Chhun thingpui which is tea with snacks.
A typical Mizo meal comprises of Bai( A vegetable dish with soda and fermented pork fat added) , Dal, Rawt( crushed chilly), tlak ( boiled green vegetable stew ), Kan ( Fried dish) the occasional Sa(meat) which is either boiled with mustard leaf or fried with gravy and then of course rice. While dried pulses are quite popular in other parts of India, Mizo people eat a lot of green vegetables and are not so much into pulses apart from Dal(Lentils).
In earlier times when cooking oil was not readily available, the Mizos used pig fat for frying and they extracted sodium carbonate from a processed ash solution called Ching-al, which is an essential ingredient of Bai .
Mizo foods are not sweet or spicy, the food culture places great emphasis on preserving the natural Hang (savoury or Unami) flavour of any given item. This is why no spices with strong flavours are added to Mizo dishes. That being said, it is not entirely true to say that no spices are used in Mizo cooking. Mizos have many different varieties of local spices which they add to enhance flavours into their cooking. However as mentioned, they are not as pungent or strong as those used in other Indian dishes.
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