Manipuri cuisine - Revision history

DwainKilgore21: minor refined information after review and fixed typos

2026-03-04T15:54:44Z

minor refined information after review and fixed typos

CleanupBot: clean up

2022-02-25T09:23:25Z

clean up

← Older revision		Revision as of 14:53, 25 February 2022
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	[[File:Tharoi oksha EATING CHALLENGE Manipuri Tharoi oksha chaba hanba thuba tanaba - YouTube.png\|thumb\|200px\|Pork with freshwater snails]]		[[File:Tharoi oksha EATING CHALLENGE Manipuri Tharoi oksha chaba hanba thuba tanaba - YouTube.png\|thumb\|200px\|Pork with freshwater snails]]

	'''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.<ref>{{cite web \|title=In pursuit of that nostalgic taste and aroma\|url=http://www.e-pao.net/epSubPageExtractor.asp?src=leisure.EI.In_pursuit_of_that_nostalgic_taste_and_aroma_By_Samarjit_Kambam}}</ref> A meal would usually have a vegetable stew called {{transl\|mni\|ensaang}} or {{transl\|mni\|athongba}}, flavored with dried or fried fish; stir-fried vegetables called {{transl\|mni\|kanghou}}; and a spicy item, which could be {{transl\|mni\|morok metpa}} (a chilli paste), {{transl\|mni\|iromba}} (boiled and mashed vegetables with chilli and fermented fish), or {{transl\|mni\|singju}} (a piquant salad). All piquant side dishes are accompanied by a choice of fresh herbs, collectively called {{transl\|mni\|maroi}}. The base and essence of Meitei cuisine is the fermented fish called {{transl\|mni\|ngari}}. Several dishes of meat, mostly chicken and pork,<ref>{{cite web \|title=Classic Manipur Pork Curry \|url=http://letscookfusion.com/index.php/tag/oak-thongba/}}</ref> are cooked with unique recipes.<ref~~>{{cite web \|title=In pursuit of that nostalgic taste and aroma\|url~~=~~http://www.~~e-pao.net/~~epSubPageExtractor.asp?src=leisure.EI.In_pursuit_of_that_nostalgic_taste_and_aroma_By_Samarjit_Kambam}}</ref~~>		'''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.<ref name="e-pao.net">{{cite web \|title=In pursuit of that nostalgic taste and aroma\|url=http://www.e-pao.net/epSubPageExtractor.asp?src=leisure.EI.In_pursuit_of_that_nostalgic_taste_and_aroma_By_Samarjit_Kambam}}</ref> A meal would usually have a vegetable stew called {{transl\|mni\|ensaang}} or {{transl\|mni\|athongba}}, flavored with dried or fried fish; stir-fried vegetables called {{transl\|mni\|kanghou}}; and a spicy item, which could be {{transl\|mni\|morok metpa}} (a chilli paste), {{transl\|mni\|iromba}} (boiled and mashed vegetables with chilli and fermented fish), or {{transl\|mni\|singju}} (a piquant salad). All piquant side dishes are accompanied by a choice of fresh herbs, collectively called {{transl\|mni\|maroi}}. The base and essence of Meitei cuisine is the fermented fish called {{transl\|mni\|ngari}}. Several dishes of meat, mostly chicken and pork,<ref>{{cite web \|title=Classic Manipur Pork Curry \|url=http://letscookfusion.com/index.php/tag/oak-thongba/}}</ref> are cooked with unique recipes.<ref name="e-pao.net"/>

	A side of steamed ({{transl\|mni\|a-ngaanba}}) or boiled vegetables with a hint of sugar ({{transl\|mni\|cham-phut}}) are also quite common as palate cleansers in most meals. The aromatics of most dishes start with frying bay leaf, chives, onion, garlic, and ginger in mustard oil. The rest of the vegetables follow after that. Oil is sparingly used in most of the main stews but the sides of {{transl\|mni\|kanghou}} (stir-fried spicy vegetables) and {{transl\|mni\|bora}} (fritters) make up for that. Fish is also a staple, and appears in every meal, either as {{transl\|mni\|ngaari}} or as roasted or fried pieces. While fish is an essential part of the diet, due to increasing prices, fish curry is prepared only occasionally, or during feasts. The Meiteis live in the valley of Manipur where freshwater fish from lakes and rivers and ponds had been plentiful until recent times. While part of the cuisine has some influences from the cuisines of Southeast Asia, East Asia, Central Asia, Siberia, Micronesia, Polynesia as well as from Assam and West Bengal, the essence remains distinct from any other.		A side of steamed ({{transl\|mni\|a-ngaanba}}) or boiled vegetables with a hint of sugar ({{transl\|mni\|cham-phut}}) are also quite common as palate cleansers in most meals. The aromatics of most dishes start with frying bay leaf, chives, onion, garlic, and ginger in mustard oil. The rest of the vegetables follow after that. Oil is sparingly used in most of the main stews but the sides of {{transl\|mni\|kanghou}} (stir-fried spicy vegetables) and {{transl\|mni\|bora}} (fritters) make up for that. Fish is also a staple, and appears in every meal, either as {{transl\|mni\|ngaari}} or as roasted or fried pieces. While fish is an essential part of the diet, due to increasing prices, fish curry is prepared only occasionally, or during feasts. The Meiteis live in the valley of Manipur where freshwater fish from lakes and rivers and ponds had been plentiful until recent times. While part of the cuisine has some influences from the cuisines of Southeast Asia, East Asia, Central Asia, Siberia, Micronesia, Polynesia as well as from Assam and West Bengal, the essence remains distinct from any other.
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	[[Eromba]] is a [[chutney]] that have vegetables boiled or steamed with a lot of red chillies or umorok (king chilli) with ngari (fermented fish), smoked or roasted fish and mashed together. "[[U-morok]]" – literally ‘tree chilli’ u = tree; morok = chilli. It is garnished with herbs like maroi ( maroi nakuppi, phakpai, mayang-ton, toning-khok, kaanghumaan, lomba, tilhou, chaantruk, coriander leaves and many more).		[[Eromba]] is a [[chutney]] that have vegetables boiled or steamed with a lot of red chillies or umorok (king chilli) with ngari (fermented fish), smoked or roasted fish and mashed together. "[[U-morok]]" – literally ‘tree chilli’ u = tree; morok = chilli. It is garnished with herbs like maroi ( maroi nakuppi, phakpai, mayang-ton, toning-khok, kaanghumaan, lomba, tilhou, chaantruk, coriander leaves and many more).

	{{transl\|mni\|[[Singju]]}} is a piquant salad which is prepared with an assortment of raw vegetables, and can have varying combinations depending on preference or season. The vegetables are chopped into very thin juliennes, while the accompanying herbs and leaves are coarsely chopped or shredded. Some of the usual main ingredients are cabbage, lotus stem, {{transl\|mni\|laphu tharo}} (banana flower), {{transl\|mni\|[[~~Oenanthe_javanica~~\|komprek]]}} (a kind of scented herb), {{transl\|mni\|kollamni}} (another herb), yongchaak (tree beans/stink beans/ Parkia speciosa). The accompanying herbs and leaves include sweet pea shoots, "toningkhok" (Houtuniya cordata) leaves and roots, "heibi mana", coriander leaves etc. Most singju items are seasonal, making every season's singju a much loved treat. Singju can be seasoned with a chilli paste flavored with roasted {{transl\|mni\|ngar}} (fermented fish), or with roasted "thoiding" seeds (Perilla frutescens) powder and roasted chick pea powder/roasted besan, plus roasted red chilli powder. Thoiding seeds are rich in healthy fats and vitamins, and when they are roasted they give a nutty flavor that is distinctive to a Singju. Other additional ingredients include boiled beans and peas, and also savory crispies, though these are optional.		{{transl\|mni\|[[Singju]]}} is a piquant salad which is prepared with an assortment of raw vegetables, and can have varying combinations depending on preference or season. The vegetables are chopped into very thin juliennes, while the accompanying herbs and leaves are coarsely chopped or shredded. Some of the usual main ingredients are cabbage, lotus stem, {{transl\|mni\|laphu tharo}} (banana flower), {{transl\|mni\|[[Oenanthe javanica\|komprek]]}} (a kind of scented herb), {{transl\|mni\|kollamni}} (another herb), yongchaak (tree beans/stink beans/ Parkia speciosa). The accompanying herbs and leaves include sweet pea shoots, "toningkhok" (Houtuniya cordata) leaves and roots, "heibi mana", coriander leaves etc. Most singju items are seasonal, making every season's singju a much loved treat. Singju can be seasoned with a chilli paste flavored with roasted {{transl\|mni\|ngar}} (fermented fish), or with roasted "thoiding" seeds (Perilla frutescens) powder and roasted chick pea powder/roasted besan, plus roasted red chilli powder. Thoiding seeds are rich in healthy fats and vitamins, and when they are roasted they give a nutty flavor that is distinctive to a Singju. Other additional ingredients include boiled beans and peas, and also savory crispies, though these are optional.

	{{transl\|mni\|Chamthong}} or {{transl\|mni\|kangshoi}} is a stew of any seasonal vegetables with coarsely chopped onions or spring onion, {{transl\|mni\|maroi}} - both {{transl\|mni\|yennam nakuppi}} and {{transl\|mni\|napakpi}}, ginger, {{transl\|mni\|ngari}} and salt, topped with ngari,<ref name=Leirang>{{cite web \|url=http://leirang.com/2010/02/18/ngari/ \|title=Ngari \|website=Leirang - the culinary journey \|date=2010-02-18 \|archive-url=https://web.archive.org/web/20100609164759/http://leirang.com/2010/02/18/ngari/ \|archive-date=2010-06-09 \|url-status=dead }}</ref> dried fish, or fried fish pieces and water. It is soupy in consistency and is eaten with rice.		{{transl\|mni\|Chamthong}} or {{transl\|mni\|kangshoi}} is a stew of any seasonal vegetables with coarsely chopped onions or spring onion, {{transl\|mni\|maroi}} - both {{transl\|mni\|yennam nakuppi}} and {{transl\|mni\|napakpi}}, ginger, {{transl\|mni\|ngari}} and salt, topped with ngari,<ref name=Leirang>{{cite web \|url=http://leirang.com/2010/02/18/ngari/ \|title=Ngari \|website=Leirang - the culinary journey \|date=2010-02-18 \|archive-url=https://web.archive.org/web/20100609164759/http://leirang.com/2010/02/18/ngari/ \|archive-date=2010-06-09 \|url-status=dead }}</ref> dried fish, or fried fish pieces and water. It is soupy in consistency and is eaten with rice.

->Serols: Reverted edits by 117.233.127.149 (talk) (HG) (3.4.10)

2021-10-12T15:36:00Z

Reverted edits by 117.233.127.149 (talk) (HG) (3.4.10)

← Older revision		Revision as of 21:06, 12 October 2021
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	#~~Redirect~~[[~~Meitei~~ cuisine]]		{{Use dmy dates\|date=July 2018}}
			{{Use Indian English\|date=July 2018}}
			[[File:Tharoi oksha EATING CHALLENGE Manipuri Tharoi oksha chaba hanba thuba tanaba - YouTube.png\|thumb\|200px\|Pork with freshwater snails]]

			'''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.<ref>{{cite web \|title=In pursuit of that nostalgic taste and aroma\|url=http://www.e-pao.net/epSubPageExtractor.asp?src=leisure.EI.In_pursuit_of_that_nostalgic_taste_and_aroma_By_Samarjit_Kambam}}</ref> A meal would usually have a vegetable stew called {{transl\|mni\|ensaang}} or {{transl\|mni\|athongba}}, flavored with dried or fried fish; stir-fried vegetables called {{transl\|mni\|kanghou}}; and a spicy item, which could be {{transl\|mni\|morok metpa}} (a chilli paste), {{transl\|mni\|iromba}} (boiled and mashed vegetables with chilli and fermented fish), or {{transl\|mni\|singju}} (a piquant salad). All piquant side dishes are accompanied by a choice of fresh herbs, collectively called {{transl\|mni\|maroi}}. The base and essence of Meitei cuisine is the fermented fish called {{transl\|mni\|ngari}}. Several dishes of meat, mostly chicken and pork,<ref>{{cite web \|title=Classic Manipur Pork Curry \|url=http://letscookfusion.com/index.php/tag/oak-thongba/}}</ref> are cooked with unique recipes.<ref>{{cite web \|title=In pursuit of that nostalgic taste and aroma\|url=http://www.e-pao.net/epSubPageExtractor.asp?src=leisure.EI.In_pursuit_of_that_nostalgic_taste_and_aroma_By_Samarjit_Kambam}}</ref>

			A side of steamed ({{transl\|mni\|a-ngaanba}}) or boiled vegetables with a hint of sugar ({{transl\|mni\|cham-phut}}) are also quite common as palate cleansers in most meals. The aromatics of most dishes start with frying bay leaf, chives, onion, garlic, and ginger in mustard oil. The rest of the vegetables follow after that. Oil is sparingly used in most of the main stews but the sides of {{transl\|mni\|kanghou}} (stir-fried spicy vegetables) and {{transl\|mni\|bora}} (fritters) make up for that. Fish is also a staple, and appears in every meal, either as {{transl\|mni\|ngaari}} or as roasted or fried pieces. While fish is an essential part of the diet, due to increasing prices, fish curry is prepared only occasionally, or during feasts. The Meiteis live in the valley of Manipur where freshwater fish from lakes and rivers and ponds had been plentiful until recent times. While part of the cuisine has some influences from the cuisines of Southeast Asia, East Asia, Central Asia, Siberia, Micronesia, Polynesia as well as from Assam and West Bengal, the essence remains distinct from any other.
			{{Indian cuisine}}

			== Basic diet ==
			The staple diet of Manipur consists of rice, fish, large varieties of leafy vegetables (of both aquatic and terrestrial).<ref>{{cite web \|url=http://www.north-east-india.com/information/cuisines.html \|title=Cuisines of North East India}}</ref> Manipuris typically raise vegetables in a kitchen garden and rear fishes in small ponds around their house. Since the vegetables are either grown at home or obtained from local market, the cuisines are very seasonal, each season having its own special vegetables and preparations. The taste is very different from other Indian cuisines because of the use of various aromatic herbs and roots that are peculiar to the region.<ref>{{cite web \|url=http://www.mbobo.net/food-vegetable-manipur.html \|title=some fruits and foods of Manipur \|url-status=dead \|archiveurl=https://web.archive.org/web/20110710121340/http://mbobo.net/food-vegetable-manipur.html \|archivedate=2011-07-10 }}</ref>

			=== Aromatic herbs and roots used by the Manipuris ===
			# Nungshi hidak ([[Mentha\|mint]])
			# Maroi napaakpi ([[Allium hookeri\|Hooker chives]])
			# Yenam (maroi nakuppi) ([[Garlic chives\|Chinese chives]])
			# Awaa phadigom ([[Eryngium foetidum\|Mexican coriander]])
			# Mayang-ton ([[Lemon basil]])
			# Toning-khok ([[Houttuynia cordata\|chameleon plant]])
			# Khanghuman / Kanghu-maan ([[Meriandra dianthera]],<ref name="flowersofindia">{{cite web\|url=http://flowersofindia.net/\|title=Flowers of India}}</ref> formerly ''Meriandra bengalensis'')
			# Mukthrubi ([[Zanthoxylum]] armatum<ref name="flowersofindia" /> / [[Sichuan peppercorn]])
			# Phakpai ([[Vietnamese coriander]])
			# Chantruk ([[pepper cress]])
			# Yaipan ([[Curcuma angustifolia]]<ref name="flowersofindia" />)
			# Kang-hu mapaan
			# Takhel-manao
			# Nongmangkha-mapan
			# Leipung-khang ([[Solanum anguivi]]<ref name="agrimanipur">{{cite journal\|periodical=AgriManipur\|title=Leipungkhang\| volume=2\|issue=1\|date=Oct 2012\|url=https://www.scribd.com/doc/110368477/AgriManipur-Vol-2-Issue-1-Oct-2012}}</ref>)
			Further, many large varieties of the vegetables that are used in daily meals are found only in and around the region and not seen elsewhere. Some of these are as follows:
			# Yendem (a kind of [[Colocasia gigantea\|Indian taro]])
			# Hangam Pere (mustard big leaf)
			# Kobi (cabbage)
			# Hangam angouba (lettuce)
			# Chawai
			# Hawai manaa
			# Koukhaa (arrowhead or [[katniss]])
			# Kakthrum
			# Loklei
			# kengoi
			# Punlei
			# Kolamni ([[water spinach]])
			# Peruk ([[Centella asiatica\|centella]])
			# Yelaang (jointweed)
			# Kengoi
			# Phunin
			# Yensil ([[Creeping Woodsorrel\|creeping woodsorrel]])
			# Thaanjing ([[Foxnuts\|foxnut]])
			# Yongchaak (Parkia javanica/[[Stink bean]] or [[Stink bean\|bitter bean]])
			# Yaipan ([[Curcuma angustifolia\|East Indian arrowroot]])
			# khang-mana
			# Komprek ([[Japanese parsley]])
			# Hei-ba mana
			# Yendung
			# Chengkhruk
			# Tengnou-Maanbi (winged bean)
			# Ookhajing
			# Ikaithabi
			# Sougri ([[Roselle (plant)\|roselle Leaves]])

			Various kind of mushrooms also form an important part of the cuisines. These include:
			# Thangjiyen
			# leibakmaroom
			# Uyen (similar to shiitake mushroom)
			# Uchi-na ([[jelly ear]])
			# Chengum ([[mushroom]])
			# charu-yen
			# Kanglayen ([[Split Gill\|split gill mushroom]]),
			# Ushoi (Bamboo Shoots), etc.

			There are also ingredients in the cuisine that require an acquired taste, such as Hawaijaar (fermented soya bean, somewhat similar to the Japanese Natto), Soibum (fermented bamboo shoot) and Ngaa-ri (fermented fish).

			== Simple dishes ==
			[[File:Chahao kheer.jpg\|thumb\|Chahao kheer, a popular dessert of Manipur]]
			[[Eromba]] is a [[chutney]] that have vegetables boiled or steamed with a lot of red chillies or umorok (king chilli) with ngari (fermented fish), smoked or roasted fish and mashed together. "[[U-morok]]" – literally ‘tree chilli’ u = tree; morok = chilli. It is garnished with herbs like maroi ( maroi nakuppi, phakpai, mayang-ton, toning-khok, kaanghumaan, lomba, tilhou, chaantruk, coriander leaves and many more).

			{{transl\|mni\|[[Singju]]}} is a piquant salad which is prepared with an assortment of raw vegetables, and can have varying combinations depending on preference or season. The vegetables are chopped into very thin juliennes, while the accompanying herbs and leaves are coarsely chopped or shredded. Some of the usual main ingredients are cabbage, lotus stem, {{transl\|mni\|laphu tharo}} (banana flower), {{transl\|mni\|[[Oenanthe_javanica\|komprek]]}} (a kind of scented herb), {{transl\|mni\|kollamni}} (another herb), yongchaak (tree beans/stink beans/ Parkia speciosa). The accompanying herbs and leaves include sweet pea shoots, "toningkhok" (Houtuniya cordata) leaves and roots, "heibi mana", coriander leaves etc. Most singju items are seasonal, making every season's singju a much loved treat. Singju can be seasoned with a chilli paste flavored with roasted {{transl\|mni\|ngar}} (fermented fish), or with roasted "thoiding" seeds (Perilla frutescens) powder and roasted chick pea powder/roasted besan, plus roasted red chilli powder. Thoiding seeds are rich in healthy fats and vitamins, and when they are roasted they give a nutty flavor that is distinctive to a Singju. Other additional ingredients include boiled beans and peas, and also savory crispies, though these are optional.

			{{transl\|mni\|Chamthong}} or {{transl\|mni\|kangshoi}} is a stew of any seasonal vegetables with coarsely chopped onions or spring onion, {{transl\|mni\|maroi}} - both {{transl\|mni\|yennam nakuppi}} and {{transl\|mni\|napakpi}}, ginger, {{transl\|mni\|ngari}} and salt, topped with ngari,<ref name=Leirang>{{cite web \|url=http://leirang.com/2010/02/18/ngari/ \|title=Ngari \|website=Leirang - the culinary journey \|date=2010-02-18 \|archive-url=https://web.archive.org/web/20100609164759/http://leirang.com/2010/02/18/ngari/ \|archive-date=2010-06-09 \|url-status=dead }}</ref> dried fish, or fried fish pieces and water. It is soupy in consistency and is eaten with rice.

			{{transl\|mni\|Morok metpa}} is a coarse paste prepared with green or dry red chilies mixed with chopped onions, coriander leaves and other local herbs for garnishing. The chilies are steamed or roasted with ngari<ref name=Leirang /> or simply crushed and then mashed with salt and ngari; fried fish pieces can also be added to it. This is something which accompanies both the meals as a routine side dish.

			Other dishes include {{transl\|mni\|kang-ngou}} or {{transl\|mni\|kaang-hou}} (various vegetables stir fried with traditional spices), {{transl\|mni\|nganam}} (prepared with fish and {{transl\|mni\|maroi}} on a pan) or {{transl\|mni\|paaknam}} (sort of a pancake prepared with a mixture of pea flour, {{transl\|mni\|maroi napaakpi}}, {{transl\|mni\|laphu tharo}}, {{transl\|mni\|awa phadigom}}, and {{transl\|mni\|ngari}} wrapped in turmeric and banana leaves and baked in a pan or steam it first and then roasted it for sometime), {{transl\|mni\|nga-thongba}} (fish curry), {{transl\|mni\|ooti}} (a typical Manipuri vegetarian dish), {{transl\|mni\|pakoura thongba}}, {{transl\|mni\|chagem pomba}} (made with fermented soya, mustard leaves, roasted or smoked fish and other herbs), {{transl\|mni\|keli chana}}, {{transl\|mni\|alu kangmet}} (boiled potato mashed with fried red chilli and {{transl\|mni\|nakuppi}} with salt and/or dressed with mustard oil), {{transl\|mni\|sana thongba}} which is prepared with paneer in Manipuri style, {{transl\|mni\|a-nganba}} (steamed vegetables, such as pumpkin, peas, carrots, French beans, etc.).

			== References ==
			{{reflist}}

			{{cuisines}}

			[[Category:Manipuri cuisine\| ]]
			[[Category:Culture of Manipur\|Cuisine]]
			[[Category:Northeast Indian cuisine]]
			[[Category:Indian cuisine by state or union territory]]

SonOfZeus: Redirected page to Meitei cuisine

2021-05-18T05:51:01Z

Redirected page to Meitei cuisine

New page

#Redirect[[Meitei cuisine]]

← Older revision		Revision as of 14:53, 25 February 2022
Line 3:		Line 3:
	[[File:Tharoi oksha EATING CHALLENGE Manipuri Tharoi oksha chaba hanba thuba tanaba - YouTube.png\|thumb\|200px\|Pork with freshwater snails]]		[[File:Tharoi oksha EATING CHALLENGE Manipuri Tharoi oksha chaba hanba thuba tanaba - YouTube.png\|thumb\|200px\|Pork with freshwater snails]]

	'''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.<ref>{{cite web \|title=In pursuit of that nostalgic taste and aroma\|url=http://www.e-pao.net/epSubPageExtractor.asp?src=leisure.EI.In_pursuit_of_that_nostalgic_taste_and_aroma_By_Samarjit_Kambam}}</ref> A meal would usually have a vegetable stew called {{transl\|mni\|ensaang}} or {{transl\|mni\|athongba}}, flavored with dried or fried fish; stir-fried vegetables called {{transl\|mni\|kanghou}}; and a spicy item, which could be {{transl\|mni\|morok metpa}} (a chilli paste), {{transl\|mni\|iromba}} (boiled and mashed vegetables with chilli and fermented fish), or {{transl\|mni\|singju}} (a piquant salad). All piquant side dishes are accompanied by a choice of fresh herbs, collectively called {{transl\|mni\|maroi}}. The base and essence of Meitei cuisine is the fermented fish called {{transl\|mni\|ngari}}. Several dishes of meat, mostly chicken and pork,<ref>{{cite web \|title=Classic Manipur Pork Curry \|url=http://letscookfusion.com/index.php/tag/oak-thongba/}}</ref> are cooked with unique recipes.<ref~~>{{cite web \|title=In pursuit of that nostalgic taste and aroma\|url~~=~~http://www.~~e-pao.net/~~epSubPageExtractor.asp?src=leisure.EI.In_pursuit_of_that_nostalgic_taste_and_aroma_By_Samarjit_Kambam}}</ref~~>		'''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.<ref name="e-pao.net">{{cite web \|title=In pursuit of that nostalgic taste and aroma\|url=http://www.e-pao.net/epSubPageExtractor.asp?src=leisure.EI.In_pursuit_of_that_nostalgic_taste_and_aroma_By_Samarjit_Kambam}}</ref> A meal would usually have a vegetable stew called {{transl\|mni\|ensaang}} or {{transl\|mni\|athongba}}, flavored with dried or fried fish; stir-fried vegetables called {{transl\|mni\|kanghou}}; and a spicy item, which could be {{transl\|mni\|morok metpa}} (a chilli paste), {{transl\|mni\|iromba}} (boiled and mashed vegetables with chilli and fermented fish), or {{transl\|mni\|singju}} (a piquant salad). All piquant side dishes are accompanied by a choice of fresh herbs, collectively called {{transl\|mni\|maroi}}. The base and essence of Meitei cuisine is the fermented fish called {{transl\|mni\|ngari}}. Several dishes of meat, mostly chicken and pork,<ref>{{cite web \|title=Classic Manipur Pork Curry \|url=http://letscookfusion.com/index.php/tag/oak-thongba/}}</ref> are cooked with unique recipes.<ref name="e-pao.net"/>

	A side of steamed ({{transl\|mni\|a-ngaanba}}) or boiled vegetables with a hint of sugar ({{transl\|mni\|cham-phut}}) are also quite common as palate cleansers in most meals. The aromatics of most dishes start with frying bay leaf, chives, onion, garlic, and ginger in mustard oil. The rest of the vegetables follow after that. Oil is sparingly used in most of the main stews but the sides of {{transl\|mni\|kanghou}} (stir-fried spicy vegetables) and {{transl\|mni\|bora}} (fritters) make up for that. Fish is also a staple, and appears in every meal, either as {{transl\|mni\|ngaari}} or as roasted or fried pieces. While fish is an essential part of the diet, due to increasing prices, fish curry is prepared only occasionally, or during feasts. The Meiteis live in the valley of Manipur where freshwater fish from lakes and rivers and ponds had been plentiful until recent times. While part of the cuisine has some influences from the cuisines of Southeast Asia, East Asia, Central Asia, Siberia, Micronesia, Polynesia as well as from Assam and West Bengal, the essence remains distinct from any other.		A side of steamed ({{transl\|mni\|a-ngaanba}}) or boiled vegetables with a hint of sugar ({{transl\|mni\|cham-phut}}) are also quite common as palate cleansers in most meals. The aromatics of most dishes start with frying bay leaf, chives, onion, garlic, and ginger in mustard oil. The rest of the vegetables follow after that. Oil is sparingly used in most of the main stews but the sides of {{transl\|mni\|kanghou}} (stir-fried spicy vegetables) and {{transl\|mni\|bora}} (fritters) make up for that. Fish is also a staple, and appears in every meal, either as {{transl\|mni\|ngaari}} or as roasted or fried pieces. While fish is an essential part of the diet, due to increasing prices, fish curry is prepared only occasionally, or during feasts. The Meiteis live in the valley of Manipur where freshwater fish from lakes and rivers and ponds had been plentiful until recent times. While part of the cuisine has some influences from the cuisines of Southeast Asia, East Asia, Central Asia, Siberia, Micronesia, Polynesia as well as from Assam and West Bengal, the essence remains distinct from any other.
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	[[Eromba]] is a [[chutney]] that have vegetables boiled or steamed with a lot of red chillies or umorok (king chilli) with ngari (fermented fish), smoked or roasted fish and mashed together. "[[U-morok]]" – literally ‘tree chilli’ u = tree; morok = chilli. It is garnished with herbs like maroi ( maroi nakuppi, phakpai, mayang-ton, toning-khok, kaanghumaan, lomba, tilhou, chaantruk, coriander leaves and many more).		[[Eromba]] is a [[chutney]] that have vegetables boiled or steamed with a lot of red chillies or umorok (king chilli) with ngari (fermented fish), smoked or roasted fish and mashed together. "[[U-morok]]" – literally ‘tree chilli’ u = tree; morok = chilli. It is garnished with herbs like maroi ( maroi nakuppi, phakpai, mayang-ton, toning-khok, kaanghumaan, lomba, tilhou, chaantruk, coriander leaves and many more).

	{{transl\|mni\|[[Singju]]}} is a piquant salad which is prepared with an assortment of raw vegetables, and can have varying combinations depending on preference or season. The vegetables are chopped into very thin juliennes, while the accompanying herbs and leaves are coarsely chopped or shredded. Some of the usual main ingredients are cabbage, lotus stem, {{transl\|mni\|laphu tharo}} (banana flower), {{transl\|mni\|[[~~Oenanthe_javanica~~\|komprek]]}} (a kind of scented herb), {{transl\|mni\|kollamni}} (another herb), yongchaak (tree beans/stink beans/ Parkia speciosa). The accompanying herbs and leaves include sweet pea shoots, "toningkhok" (Houtuniya cordata) leaves and roots, "heibi mana", coriander leaves etc. Most singju items are seasonal, making every season's singju a much loved treat. Singju can be seasoned with a chilli paste flavored with roasted {{transl\|mni\|ngar}} (fermented fish), or with roasted "thoiding" seeds (Perilla frutescens) powder and roasted chick pea powder/roasted besan, plus roasted red chilli powder. Thoiding seeds are rich in healthy fats and vitamins, and when they are roasted they give a nutty flavor that is distinctive to a Singju. Other additional ingredients include boiled beans and peas, and also savory crispies, though these are optional.		{{transl\|mni\|[[Singju]]}} is a piquant salad which is prepared with an assortment of raw vegetables, and can have varying combinations depending on preference or season. The vegetables are chopped into very thin juliennes, while the accompanying herbs and leaves are coarsely chopped or shredded. Some of the usual main ingredients are cabbage, lotus stem, {{transl\|mni\|laphu tharo}} (banana flower), {{transl\|mni\|[[Oenanthe javanica\|komprek]]}} (a kind of scented herb), {{transl\|mni\|kollamni}} (another herb), yongchaak (tree beans/stink beans/ Parkia speciosa). The accompanying herbs and leaves include sweet pea shoots, "toningkhok" (Houtuniya cordata) leaves and roots, "heibi mana", coriander leaves etc. Most singju items are seasonal, making every season's singju a much loved treat. Singju can be seasoned with a chilli paste flavored with roasted {{transl\|mni\|ngar}} (fermented fish), or with roasted "thoiding" seeds (Perilla frutescens) powder and roasted chick pea powder/roasted besan, plus roasted red chilli powder. Thoiding seeds are rich in healthy fats and vitamins, and when they are roasted they give a nutty flavor that is distinctive to a Singju. Other additional ingredients include boiled beans and peas, and also savory crispies, though these are optional.

	{{transl\|mni\|Chamthong}} or {{transl\|mni\|kangshoi}} is a stew of any seasonal vegetables with coarsely chopped onions or spring onion, {{transl\|mni\|maroi}} - both {{transl\|mni\|yennam nakuppi}} and {{transl\|mni\|napakpi}}, ginger, {{transl\|mni\|ngari}} and salt, topped with ngari,<ref name=Leirang>{{cite web \|url=http://leirang.com/2010/02/18/ngari/ \|title=Ngari \|website=Leirang - the culinary journey \|date=2010-02-18 \|archive-url=https://web.archive.org/web/20100609164759/http://leirang.com/2010/02/18/ngari/ \|archive-date=2010-06-09 \|url-status=dead }}</ref> dried fish, or fried fish pieces and water. It is soupy in consistency and is eaten with rice.		{{transl\|mni\|Chamthong}} or {{transl\|mni\|kangshoi}} is a stew of any seasonal vegetables with coarsely chopped onions or spring onion, {{transl\|mni\|maroi}} - both {{transl\|mni\|yennam nakuppi}} and {{transl\|mni\|napakpi}}, ginger, {{transl\|mni\|ngari}} and salt, topped with ngari,<ref name=Leirang>{{cite web \|url=http://leirang.com/2010/02/18/ngari/ \|title=Ngari \|website=Leirang - the culinary journey \|date=2010-02-18 \|archive-url=https://web.archive.org/web/20100609164759/http://leirang.com/2010/02/18/ngari/ \|archive-date=2010-06-09 \|url-status=dead }}</ref> dried fish, or fried fish pieces and water. It is soupy in consistency and is eaten with rice.