The food history of Serchhip in Mizoram, like the rest of the state, is deeply rooted in the traditional practices of the Mizo people. Their cuisine typically reflects the agrarian lifestyle and the bountiful natural resources available in the region. A blend of north-eastern hill tastes and influences from neighboring states and countries like Myanmar and Bangladesh is apparent. The Mizo diet traditionally comprises rice as a staple, accompanied by various animal proteins and leafy greens, with a preference for using minimal oil and fresh ingredients. In Mizoram, one unique aspect is the method of cooking, which often involves grilling or steaming, a practice that makes Mizo food relatively healthy.