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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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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.
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]
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2. Hoppin’ John. Southerners are usually eating Hoppin’ John (a simmery mix of black-eyed peas and rice) on New Year's Day. Like most “vegetable” recipes from around this area, it contains ...
Manipuri dance performance in Agartala, Tripura. Manipuri Raas Leela (Meitei: ꯖꯒꯣꯏ ꯔꯥꯁ) is celebrated as a big festival by the Meitei Hindus in Tripura. [25] Wari Leeba (Meitei: ꯋꯥꯔꯤ ꯂꯤꯕ) is a traditional Meitei storytelling art tradition. Its popularity is declining among the Meiteis of Tripura. [26] [27]