Kawl Thanzami is a food lover and a researcher in pharmaceutical sciences. She has spent much of her time in teaching as well as researching the medicinal properties of indigenous plants of Mizoram. She has also undertaken research on fermented foods of Mizoram, especially focusing on Bekang-um (fermented soy bean) and sa-um (fermented pork fat) looking especially at nutritional & flavour profiles. Kawl has also co-authored the Mizoram chapter in the book "Ethnic Fermented Foods and Beverages of India: Science History and Culture".
Preservation Techniques in Mizo Food
Kawl Thanzami explains the different preservation techniques of sundrying, fermentation and smoking in Mizo food & how these preparations are different from the surrounding states.
