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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 ...
In this type, the main ingredients are Ngari (a Manipuri form of fermented fish), salt, chillies and green leafy vegetables (compatible vegetables' list are listed below). [2] It can also be made with chicken, beef, pork or shrimp. However, Meitei Pangals do not eat pork singju.
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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]
Indian food is also heavily influenced by religious and cultural choices. Some Indian dishes are common in more than one region of India, with many vegetarian and vegan dishes. Some ingredients commonly found in Indian dishes include: rice , wheat , ginger , garlic , green chillies and spices .
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.
The official language of the state is Meitei (also known as Manipuri). It is a scheduled language in the Republic of India, [103] and serves as the lingua franca in Manipur. [104] Other than Meitei language, in Manipur, there is a huge amount of linguistic diversity, as is the case in most of the Northeast India.
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