In North Eastern India, the state of Manipur is known for its Manipuri cuisine. The region’s agrarian and fishing traditions have a significant impact on the food. A variety of meat, fish, and vegetable dishes are frequently served with rice, which is a main component of Manipuri cuisine. The food is renowned for using fresh, regional ingredients such fish, veggies, and an assortment of herbs and spices.
Here are the 5 most popular Manipuri dishes, you must try:
1. Singju
A type of salad known as singju is loaded with vegetables. It doesn’t just have a couple of common vegetables like tomatoes or onions. On the contrary, it contains vegetables including cabbage, coriander leaves, onions, ginger, lotus stems, singju leaf, and others. Raw papaya, cabbage, banana flowers, and lotus root are some of the dish’s variations. Besan, perilla seed powder, chilli powder, and other herbs are used to taste the singju.
2. Nga-Thongba
Fish curry is frequently regarded as comfort food. This could not be more perfect for Manipur. The majority of their preparations contain fish. Most non-vegetarian meals feature nga-thongba, notably in the Meitei population. The fish is roughly crushed and chopped into bite-sized pieces. Crushed pepper and other spices are frequently added to it to give it character.
3. Kangshoi or Chamthong
In Manipur, this meal is particularly well-liked. A vegetable stew, that is. It is made out of cooked seasonal vegetables that have been spiced with sliced onions, cloves, salt, garlic, maroi, and a little amount of ginger. This stew is meant to be enjoyed hot and is typically paired with rice or fish.
4. Chak-hao Kheer
Manipur prepares the scrumptious Chak-hao Kheer on a variety of festive occasions. It is made with rice, milk, and cardamom powder and has a lovely purple hue. Typically, raisins and other dried fruits or nuts are used as garnish. This kheer has a great flavour.
5. Eromba
Here is yet another Manipuri popular meal. A fish kind known as Ngari is a staple of their cuisine. Boiling tonnes of veggies and fermented fish is how eromba is made. It is combined until the consistency resembles paste. It is then topped with maroi and a scattering of coriander leaves.