Tucked away in Mizoram’s misty hills, NOM reimagines the state’s tribal pantry—fermented bamboo shoot, smoked pork, fragrant herbs—through a calm, modern lens, proving that India’s next great restaurant revolution may rise from the Northeast’s quiet forests.
NOM, A1(B)/12, Govt Middle school, Mual Veng, near Chaltlang, Chaltlang, Aizawl, Mizoram 796012, India
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Hidden behind the A1(B)/12 Govt Middle School in Mual Veng, NOM is a 4.9-rated micro-gem that distills Mizoram onto one plate: seasonal hill produce, bamboo-shoot smokiness and bhut jolokia heat re-imagined as small-plate narratives that change daily, served at three modest tables under a corrugated roof. The chef–forager works without a menu, so every meal is a quiet conversation; follow their Instagram @nom.aizawl for the day’s forage, arrive before 7 p.m. and bring cash—cards and pretension are both left at the door.
| Sunday | 12–8 PM |
| Monday | Closed |
| Tuesday | 12–6 PM |
| Wednesday | 12–6 PM |
| Thursday | 12–6 PM |
| Friday | 12–8 PM |
| Saturday | 12–8 PM |
More information
What kind of food does NOM serve?
NOM is a small modern diner in Aizawl that re-imagines Mizo comfort dishes with clean plating and subtle global twists, so expect smoked pork belly on pumpkin purée or fermented bamboo-shoot folded into handmade pasta, yet every plate still tastes like home.
Do I need a reservation before visiting?
The twelve-seat A1(B)/12 outlet inside the old Govt Middle School campus fills up fast, so dropping an Instagram DM to @nom.aizawl the same morning is usually enough to lock in your spot, especially on weekends.
Where exactly is the restaurant located?
From the Chaltlang main road you take the narrow lane by Mual Veng, spot the faded school gate, walk past the courtyard and the first green door on the left is NOM; Google often quits a few metres short, so look for the 4.9-star hand-written chalkboard instead.
Are there vegetarian or vegan options on the menu?
While NOM celebrates Mizoram’s meat-centric flavours, the kitchen always keeps at least two plant-based mains—think banana-flower croquettes with citrus kasundi or foraged wild mushroom congee—so non-meat eaters can still leave happy.
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