Manipuri cuisine

From WikiMD's Food, Medicine & Wellness Encyclopedia

Manipuri Cuisine is the traditional cuisine of the Indian state of Manipur. It is characterized by its use of a variety of locally grown herbs, vegetables, and grains, as well as a wide range of fish and meat. The cuisine is known for its simple, fresh flavors and healthy cooking methods.

Ingredients[edit | edit source]

The staple food of Manipur is rice, which is often accompanied by a variety of side dishes made from local ingredients. These include fish, meat, vegetables, and a variety of herbs and spices. The most commonly used ingredients in Manipuri cuisine include:

  • Rice: The staple food of Manipur, rice is used in a variety of dishes, from main courses to desserts.
  • Fish: Fish is a common ingredient in Manipuri cuisine, with a variety of species used in different dishes.
  • Vegetables: A wide range of locally grown vegetables are used in Manipuri cuisine, including potatoes, tomatoes, and a variety of leafy greens.
  • Herbs and Spices: Manipuri cuisine is known for its use of a variety of herbs and spices, including ginger, garlic, and chili peppers.

Dishes[edit | edit source]

Manipuri cuisine includes a wide range of dishes, from simple, everyday meals to elaborate feasts for special occasions. Some of the most popular dishes include:

  • Eromba: A traditional Manipuri dish made from boiled vegetables, fish, and fermented bamboo shoot.
  • Singju: A salad made from a variety of local vegetables, herbs, and spices.
  • Chak-Hao Kheer: A dessert made from black rice, milk, and sugar.

Cooking Methods[edit | edit source]

Manipuri cuisine is known for its healthy cooking methods, which often involve boiling or steaming ingredients rather than frying them. This helps to preserve the natural flavors and nutrients of the ingredients, resulting in dishes that are both delicious and nutritious.

See Also[edit | edit source]

References[edit | edit source]

Manipuri cuisine Resources
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Contributors: Prab R. Tumpati, MD