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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]
Ngari is a kind of fermented fish, the flavour of which forms the backbone of Manipuri cuisine. [1] Roasted Ngari-based Singju is more popular in all homes; however, it is not usually sold by local Singju vendors due to the high cost of Ngari. The Thoiding-Besan version therefore is more widely available from Singju vendors.
Ngari is made from small sun-dried pool barbs (Puntius sophore) locally known as phouba nga, which are 5-10 cm long.Traditionally, the fish is packed tightly in an earthen pot called ngari chaphou or kharung with a small amount of vegetable oil.
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.
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[citation needed] They speak the Bishnupriya Manipuri language, which is a creole of Bengali language and Meitei language, which retains its pre-Bengali features. [6] [7] [8] The most distinctive feature of the language is it is replete with Tibeto-Burman elements. The culture of the Bishnupriya people is strongly influenced by that of the ...
Hentak is a thick fermented paste in Manipuri cuisine made with sun-dried fish powder and the petioles of aroid plants. The small Indian flying barb fish are sun dried on bamboo trays and crushed to powder. The aroid petioles are cut into pieces and left in the sun for one day, then in equal parts with the fish powder the mixture is sealed in ...