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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 ...
A Manipuri in Moulvibazar, Bangladesh. Dance is an important part of the Meitei cultural heritage. Traditional dances include Lai Haraoba, Khamba-Thoibi, Maibi Jagoi and Leisem Jagoi. Classical dances include Manipuri Raas Leela, Gostha leela, Udukhol and Mridanga.< [2] [3] Thabal Chongba is also common among the Bangladeshi Meiteis. [19]
As a result of wars between the Meitei kingdom and the Konbaung dynasty between the 17th and 18th centuries, many Meiteis were resettled in the Burmese kingdom. [39] Some Meitei settlements in modern-day Myanmar originate from the 1758–1759 war, and from the Burmese occupation of Manipur from 1819 to 1826.
The Bishnupriyas, also known as the Bishnupriya Manipuris or Bishnupriya Meiteis, [4] [5] is an ethnic group found in the parts of Northeast Indian states of Assam, Tripura, Manipur and in northeastern Bangladesh.
Meitei Sankirtana (under the name of "Sankirtana, ritual singing, drumming and dancing of Manipur"), one of the most remarkable cultural heritage of the Meitei civilization, [10] [11] [12] was formally recognized as a UNESCO's intangible cultural heritage, declared in the eighth session of the UNESCO Intergovernmental Committee in Baku, Azerbaijan, in December 2013.
Bangladesh is famous for its distinctive culinary tradition, delicious food, snacks, and savories. Rice is the staple food, and is served with a variety of vegetables, fried as well with curry, thick lentil soups, egg, fish and meat preparations of chicken, mutton, beef, duck. Bangladeshis have a sweet tooth.
Seven colour tea Traditional Sylheti diet. The Sylhet area of Bangladesh has a number of characteristic dishes and ingredients. It is home to several citrus fruit varieties such as hatkora and thoikor, Adajamir or Ada Lebu, and Ashkul Lebu or Ashkoni Lebu that are commonly used in the region's fish and meat dishes.
While having unique traits, Bangladeshi cuisine is closely related to that of surrounding Bengali and North-East Indian, with rice and fish as traditional favorites. Bangladesh also developed the only multi-course tradition in South Asia. It is known as Bangaliketa styled cuisine. Bangladeshi food is served by course rather than all at once.