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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 ...
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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] It is used as a condiment in Manipuri dishes like eromba, singju, kangshoi, morok metpa, and others.
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The first Manipuri-language film, Matamgi Manipur, was released on 9 April 1972. [57] Paokhum Ama (1983) is the first full-length colour feature film (according to the Academy's definition of a feature film) [58] of Manipur and was directed by Aribam Syam Sharma. Lammei (2002) is the first Manipuri Video film to have a commercial screening at a ...
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.
The ongoing civil conflict in India’s border state Manipur has threatened food security in the region, warned a prominent local non-profit that called for an imminent resolution of the dispute ...
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.