Manipuri Cuisine

Manipuri Cuisine is the traditional cuisine of Manipur, a state in Northeast India. It is characterized by its use of a variety of locally grown herbs, vegetables, and grains, many of which are unique to the region. The cuisine is largely influenced by the state's natural environment, culture, and history.

Ingredients

The primary staple food of Manipuri Cuisine is rice, accompanied by a variety of side dishes made from local ingredients. These include fish, vegetables, and a variety of herbs and roots. A unique feature of this cuisine is the use of a fermented fish called Ngari in many dishes. Other common ingredients include bamboo shoots, lotus roots, and a variety of local greens.

Dishes

Manipuri Cuisine includes a wide range of dishes, each with its own unique flavors and preparation methods. Some of the most popular dishes include:

• Eromba: A dish made from boiled vegetables, fermented fish, and chillies.
• Kangsoi: A stew made from vegetables, dried fish, and local herbs.
• Singju: A salad made from finely chopped vegetables, fermented fish, and roasted sesame seeds.
• Chak-hao Kheer: A dessert made from black rice, milk, and sugar.

Meal Customs

In traditional Manipuri meals, food is typically served on a banana leaf. The meal usually begins with a serving of rice, followed by various side dishes. A traditional Manipuri meal is incomplete without a serving of Chutney and a dessert.

Festivals and Food

Food plays a significant role in Manipuri festivals. During the annual Yaoshang festival, a variety of traditional dishes are prepared and shared among the community. Similarly, during the Ningol Chakouba festival, brothers invite their married sisters to their homes and serve them a lavish feast.

See Also

• Cuisine of India
• Culture of Manipur