Tastes Of India: A Culinary Journey Through Traditional Dishes Of Manipur
Manipuri cuisine is known for its use of fish, which is caught from the state's many rivers and lakes and prepared in different ways such as smoked, dried, or cooked with various spices and herbs.
The northeastern state of Manipur has a thriving culinary tradition known as Manipuri cuisine. The cuisine is influenced by the region's agrarian and fishing traditions and revolves around staple foods such as rice, which is complemented by a variety of meat, fish, and vegetable dishes. Fresh fish, vegetables, and aromatic herbs and spices from the region take centre stage in Manipuri cuisine.
Manipuri cuisine is known for its use of fish, which is caught from the state's many rivers and lakes and prepared in different ways such as smoked, dried, or cooked with various spices and herbs.
Exploring Manipuri dishes will surely satisfy your taste buds, whether you're a food enthusiast or simply curious about different regional cuisines. Set out on a culinary adventure and savour the flavours of Manipur:
Chamthong or Kangshoi: It is a nutritious vegetable stew popular in Manipur. Seasonal vegetables are boiled and seasoned with sliced onions, cloves, salt, garlic, maroi (a locally available herb), and ginger. This stew is served with rice or fish and should be consumed hot.
Eromba: An ethnic cuisine of the Meitei community, Eromba is made with mashed boiled vegetables and fermented fish, as well as chillies. The fermented dried fish known as 'Ngari' in Manipuri is the main ingredient in this dish, which is usually a few varieties of small freshwater fish that are sun-dried and then fermented.
Morok Metpa: It is a salad dish that is frequently served as a side dish with the majority of the main course dishes served for lunch. It comes in two varieties: vegetarian and non-vegetarian. Veg is typically made by frying red peppers, chives, and onions. Chillies are mashed into a paste in non-veg and then boiled with Ngari fish, which is mashed again and then sprinkled with salt.
Singju: It is a spicy side dish that is popular as an afternoon or evening snack. The dish is classified into two types: Ngari-based and Thoiding-Besan-based. Ngari is a fermented fish, and Thoiding is an oily seed with a nutty flavour when roasted.
Paaknam: It is a popular side dish in Manipur. It is a savoury cake made from a thick batter of besan, herbs, and vegetables that is flavoured with chilli and the traditional Ngari. Finally, it is wrapped in a banana leaf and steamed.
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