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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 ...
Given that its main ingredient is seasonal vegetables, Singju has many variations. However, there are two main types: Ngari (a kind of fermented fish)-based and Thoiding-Besan-based. Ngari is a kind of fermented fish, the flavour of which forms the backbone of Manipuri cuisine. [1]
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Simple English; Українська ... Cuisine of Manipur; References This page was last edited on 31 October 2024, at 23:37 (UTC). Text is available under the ...
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.
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.
Manipur acts as India's "Gateway to the East" through Moreh and Tamu towns, the land route for trade between India and Burma and other countries in Southeast Asia, East Asia, Siberia, the Arctic, Micronesia and Polynesia. Manipur has the highest number of handicraft units and the highest number of craftspersons in the northeastern region of India.
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 ...