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Manipuri cuisine refers to the cuisine of Manipur, a state of northeastern India.Daily meals are based on rice, with a few side dishes of vegetables, fish and meat. [1] A meal would usually have a vegetable stew called ensaang or athongba, flavored with dried or fried fish; stir-fried vegetables called kanghou; and a spicy item, which could be morok metpa (a chili paste), eromba (boiled and ...
Pages in category "Manipuri cuisine" The following 6 pages are in this category, out of 6 total. This list may not reflect recent changes. ...
Given that its main ingredient is seasonal vegetables, Singju has many variations. However, there are two main types: Ngari (a kind of fermented fish)-based and Thoiding-Besan-based. Ngari is a kind of fermented fish, the flavour of which forms the backbone of Manipuri cuisine. [1]
Cuisine of Manipur; References This page was last edited on 31 October 2024, at 23:37 (UTC). Text is available under the Creative Commons ...
Ngari, a fermented fish product from Manipur. Ngari is a fermented fish product indigenous to the people of Manipur. Nga means fish in Meitei language and ri (riba/liba) means the process of fermentation. [1] It is used as a condiment in Manipuri dishes like eromba, singju, kangshoi, morok metpa, and others.
Kabok or Kapok is a Meitei Manipuri ethnic food item, generally made up of puffed rice, roasted rice and molasses. It is available in many flavours, including honey flavor, sugarcane flavor and many others. It is a very popular snack in the Indian state of Manipur, especially among the Manipuri ethnicity.
Eromba, here vegetarian, is a popular Manipuri dish. Manipuri cuisine is represented by the cuisine of the Meitei people who form the majority population in the central plain. Meitei food are simple, tasty, organic and healthy. Rice with local seasonal vegetables and fish form the main diet.
Manipuri cuisine (6 P) F. Festivals in Manipur (16 P) G. Geographical indications in Manipur (4 P) L. Languages of Manipur (4 C, 40 P) M. Manipuri classical Indian ...