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{{Short description|Cuisine of Manipur, a state of northeastern India}}
{{Use dmy dates|date=July 2018}}
{{Use dmy dates|date=July 2018}}
{{Use Indian English|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 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"/>
{{Indian cuisine}}
{{Meitei people}}
 
'''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 {{Transliteration|mni|ensaang}} or {{Transliteration|mni|[[Thongba|athongba]]}}, flavored with dried or fried fish; stir-fried vegetables called {{Transliteration|mni|kanghou}}; and a spicy item, which could be {{Transliteration|mni|morok metpa}} (a chili paste), [[eromba]] (boiled and mashed vegetables with chili and fermented fish), or [[singju]] (a piquant salad). All piquant side dishes are accompanied by a choice of fresh herbs, collectively called {{Transliteration|mni|maroi}}. The base and essence of both Meitei Manipuri and non-Meitei Manipuri cuisine is the fermented fish called {{Transliteration|mni|[[Ngari_(fish)|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"/> Due to religious taboos, Muslims living in Manipur do not cook pork.
 
A side dish of steamed ({{Transliteration|mni|a-ngaanba}}) or boiled vegetables with a hint of sugar ({{Transliteration|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 side dishes of {{Transliteration|mni|kanghou}} (stir-fried spicy vegetables) and {{Transliteration|mni|bora}} (fritters) make up for that. Fish is also a staple, and appears in every meal, either as {{Transliteration|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. In Manipur, meals are known as [[chakluk]].


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.
Non-Meitei cuisine can be found in the hills of the state.
{{Indian cuisine}}


== Basic diet ==
== 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>
The staple diet of Manipur consists of rice, fish, and large varieties of leafy vegetables (both aquatic and terrestrial).<ref>{{cite web |url=http://www.north-east-india.com/information/cuisines.html |title=Cuisines of North East India |access-date=25 March 2010 |archive-date=31 August 2010 |archive-url=https://web.archive.org/web/20100831190254/http://www.north-east-india.com/information/cuisines.html |url-status=dead }}</ref> Manipuris typically raise vegetables in a kitchen garden and rear fishes in small ponds (''pukhri'')<ref>{{Cite web |last=Amitangshu |first=Acharya |date=Apr 2008 |title=A Pond for Every House, Manipur |url=https://www.flickr.com/photos/indiawaterportal/2508237598}}</ref> 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 ===
=== Aromatic herbs and roots used by Meiteis and non-Meiteis ===
# Nungshi hidak ([[Mentha|mint]])
# Nungshi hidak ([[Mentha|Mint]])
# Maroi napaakpi ([[Allium hookeri|Hooker chives]])
# Maroi napaakpi ([[Allium hookeri|Hooker chives]])
# Yenam (maroi nakuppi) ([[Garlic chives|Chinese chives]])
# Yenam (maroi nakuppi) ([[Garlic chives|Chinese chives]])
# Awaa phadigom ([[Eryngium foetidum|Mexican coriander]])
# Awaa phadigom ([[Eryngium foetidum|Mexican coriander]])
# Mayang-ton ([[Lemon basil]])
# Mayang-ton ([[Lemon basil]])
# Toning-khok ([[Houttuynia cordata|chameleon plant]])
# 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'')
# Khanghuman/Kanghu-maan (''[[Salvia dianthera]]'',<ref name="flowersofindia">{{cite web|url=http://flowersofindia.net/|title=Flowers of India}}</ref> formerly ''Meriandra dianthera'' and ''Meriandra bengalensis'')
# Mukthrubi ([[Zanthoxylum]] armatum<ref name="flowersofindia" /> / [[Sichuan peppercorn]])
# Mukthrubi (''[[Zanthoxylum armatum]]''<ref name="flowersofindia" /> ([[Sichuan peppercorn]])
# Phakpai ([[Vietnamese coriander]])
# Phakpai ([[Vietnamese coriander]])
# Chantruk ([[pepper cress]])
# Chantruk ([[pepper cress]])
# Yaipan ([[Curcuma angustifolia]]<ref name="flowersofindia" />)
# Yaipan (''[[Curcuma angustifolia]]''<ref name="flowersofindia" />)
# Kang-hu mapaan
# Kang-hu mapaan ([[galangal]])
# Takhel-manao
# Takhel-manao
# Nongmangkha-mapan
# Leibakmaroom (''[[Calvatia gigantea]]'')
# 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)
# Uyen (similar to shiitake mushroom)
# Uchi-na ([[jelly ear]])
# Uchi-na ([[jelly ear]])
# Chengum ([[mushroom]])
# Chengum ([[mushroom]])
# charu-yen  
# Charu-yen (''[[Volvariella volvacea]]'')
# Kanglayen ([[Split Gill|split gill mushroom]]),
# Kanglayen ([[Split Gill|split gill mushroom]])
# Ushoi (Bamboo Shoots), etc.
# Ushoi (bamboo shoots)
 
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.  
There are also ingredients in the cuisine that require an acquired taste, such as ''hawaijaar'' (fermented soya bean, somewhat similar to the Japanese [[nattō]]), ''soibum'' (fermented bamboo shoot), ''ngaa-ri'' (fermented fish), and ''[[hentak]]'' (fermented fish powder and herbs).


{{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.
=== Meats and seafood used by Meiteis and non-Meiteis ===
* Hameng (mutton)
* Khajing (shrimp)
* Nga (fish)
* Nganu (duck)
* Oak (pork)
* San (beef or buffalo)
* Tharoi (snail)
* Yen (chicken)


{{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.
== Dishes ==
[[File:Chahao kheer.jpg|thumb|Chahao [[kheer]], a popular black rice dessert of Manipur made with [[Chak-Hao black rice]]]]
*''[[Eromba]]'': a [[chutney]] of vegetables boiled or steamed with a lot of red chillies or [[umorok]] (king chilli) with [[Ngari_(fish)|ngari]] (fermented fish), smoked or roasted fish and mashed together. It is garnished with herbs like maroi (maroi nakuppi, phakpai, mayang-ton, toning-khok, kaanghumaan, lomba, tilhou, [[chaantruk]], coriander leaves and many more).
*''[[Singju]]'': 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 [[Julienning|julienned]], while the accompanying herbs and leaves are coarsely chopped or shredded. Some of the usual main ingredients are cabbage, lotus stem, {{Transliteration|mni|laphu tharo}} (banana flower), {{Transliteration|mni|[[Oenanthe javanica|komprek]]}} (a kind of scented herb), {{Transliteration|mni|kollamni}} (another herb), {{Transliteration|mni|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. Singju can be seasoned with a chili paste flavored with roasted {{Transliteration|mni|[[Ngari_(fish)|ngari]]}} (fermented fish), or with roasted "thoiding" seeds (''[[Perilla_frutescens|Perilla frutescens]]'') powder and roasted chick pea powder/roasted ''besan'', plus roasted red chili 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.
*''[[Chamthong]]'' or ''kangshoi'': a stew of any seasonal vegetables with coarsely chopped onions or spring onion, {{Transliteration|mni|maroi}} - both {{Transliteration|mni|yennam nakuppi}} and {{Transliteration|mni|napakpi}}, ginger, {{Transliteration|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.
*''Morok metpa'': 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 this fish condiment; fried fish pieces can also be added to it. This is something which accompanies both the meals as a routine side dish.
*''Kang-ngou'' or ''kaang-hou'': various vegetables stir-fried with traditional spices
*''Nganam'': fish and {{Transliteration|mni|maroi}} baked on a pan
*''Paaknam'': a pancake prepared with a mixture of pea flour, {{Transliteration|mni|maroi napaakpi}}, {{Transliteration|mni|laphu tharo}}, {{Transliteration|mni|awa phadigom}}, and {{Transliteration|mni|[[Ngari (fish)|ngari]]}} wrapped in turmeric and banana leaves and either baked in a pan or steamed first and then roasted
*''[[Nga thongba]]'': a fish curry
*''Nga ataoba thongba'': a fried fish curry
*''Nga atoiba'': mashed fish
*''Ooti'': a typical vegetarian dish generally characterised by its slightly overcooked texture of having the ingredients slightly mashed. Baking soda is also frequently used for this dish.
*''[[Maroi bori thongba|Pakoura thongba]]'' or ''bora thongba'': a fritter curry
*''Chagem pomba'': a curry made with fermented soya, mustard leaves, roasted or smoked fish and other herbs; broken rice is also a main ingredient and so the name "chagem" in this dish
*''Keli chana'': a spicy chickpea snack
*''Alu kangmet'': boiled potatoes mashed with fried red chili and {{Transliteration|mni|nakuppi}} with salt and/or dressed with mustard oil
*''[[Sana thongba]]'': a curry prepared with paneer
*''[[Yen thongba]]'': a chicken curry
*''Nganu thongba'': a duck curry
*''Oak thongba'': a pork curry
*''San thongba'': a beef curry
*''Hameng thongba'': a mutton curry
*''Tharoi thongba'': a snail curry
*''Pan hawaijar thongba'': a taro and fermented soybean curry
*''Soibum thongba'': a bamboo shoot curry
*''Sagol hawai thongba'': a black lentil curry
*''A-nganba'' or ''champhut'': steamed vegetables, such as pumpkin, peas, carrots, French beans, etc
*''[[Chak-Hao (Black rice)|Chak-hao]] kheer'': a black rice pudding
*''Tilhou kheer'': a onion pudding
*''Chemmeen kheer'': a prawn pudding
*''Sangom kheer'': a white rice pudding
*''Kabok'': A puffed rice snack
*''Hei thongba'': a fruit curry
*''Kangshubi'': a ground seed snack
*''Yerum tal'': an omelette


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.).
== See also ==
*[[Burmese cuisine]]


== References ==
== References ==
{{reflist}}
{{reflist}}


{{Manipur}}
{{Bangladeshi dishes}}
{{Indian dishes}}
{{Burmese cuisine}}
{{cuisines}}
{{cuisines}}


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

Latest revision as of 21:24, 4 March 2026


This article is part of the series on
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Template:Meitei people

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 mashed vegetables with chili and fermented fish), or singju (a piquant salad). All piquant side dishes are accompanied by a choice of fresh herbs, collectively called maroi. The base and essence of both Meitei Manipuri and non-Meitei Manipuri cuisine is the fermented fish called ngari. Several dishes of meat, mostly chicken and pork,[2] are cooked with unique recipes.[1] Due to religious taboos, Muslims living in Manipur do not cook pork.

A side dish of steamed (a-ngaanba) or boiled vegetables with a hint of sugar (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 side dishes of kanghou (stir-fried spicy vegetables) and bora (fritters) make up for that. Fish is also a staple, and appears in every meal, either as 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. In Manipur, meals are known as chakluk.

Non-Meitei cuisine can be found in the hills of the state.

Basic diet[edit | edit source]

The staple diet of Manipur consists of rice, fish, and large varieties of leafy vegetables (both aquatic and terrestrial).[3] Manipuris typically raise vegetables in a kitchen garden and rear fishes in small ponds (pukhri)[4] 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.[5]

Aromatic herbs and roots used by Meiteis and non-Meiteis[edit | edit source]

  1. Nungshi hidak (Mint)
  2. Maroi napaakpi (Hooker chives)
  3. Yenam (maroi nakuppi) (Chinese chives)
  4. Awaa phadigom (Mexican coriander)
  5. Mayang-ton (Lemon basil)
  6. Toning-khok (Chameleon plant)
  7. Khanghuman/Kanghu-maan (Salvia dianthera,[6] formerly Meriandra dianthera and Meriandra bengalensis)
  8. Mukthrubi (Zanthoxylum armatum[6] (Sichuan peppercorn)
  9. Phakpai (Vietnamese coriander)
  10. Chantruk (pepper cress)
  11. Yaipan (Curcuma angustifolia[6])
  12. Kang-hu mapaan (galangal)
  13. Takhel-manao
  14. Leibakmaroom (Calvatia gigantea)
  15. Uyen (similar to shiitake mushroom)
  16. Uchi-na (jelly ear)
  17. Chengum (mushroom)
  18. Charu-yen (Volvariella volvacea)
  19. Kanglayen (split gill mushroom)
  20. Ushoi (bamboo shoots)

There are also ingredients in the cuisine that require an acquired taste, such as hawaijaar (fermented soya bean, somewhat similar to the Japanese nattō), soibum (fermented bamboo shoot), ngaa-ri (fermented fish), and hentak (fermented fish powder and herbs).

Meats and seafood used by Meiteis and non-Meiteis[edit | edit source]

  • Hameng (mutton)
  • Khajing (shrimp)
  • Nga (fish)
  • Nganu (duck)
  • Oak (pork)
  • San (beef or buffalo)
  • Tharoi (snail)
  • Yen (chicken)

Dishes[edit | edit source]

Chahao kheer, a popular black rice dessert of Manipur made with Chak-Hao black rice
  • Eromba: a chutney of 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. It is garnished with herbs like maroi (maroi nakuppi, phakpai, mayang-ton, toning-khok, kaanghumaan, lomba, tilhou, chaantruk, coriander leaves and many more).
  • Singju: 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 julienned, while the accompanying herbs and leaves are coarsely chopped or shredded. Some of the usual main ingredients are cabbage, lotus stem, laphu tharo (banana flower), komprek (a kind of scented herb), 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. Singju can be seasoned with a chili paste flavored with roasted ngari (fermented fish), or with roasted "thoiding" seeds (Perilla frutescens) powder and roasted chick pea powder/roasted besan, plus roasted red chili 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.
  • Chamthong or kangshoi: a stew of any seasonal vegetables with coarsely chopped onions or spring onion, maroi - both yennam nakuppi and napakpi, ginger, ngari and salt, topped with ngari,[7] dried fish, or fried fish pieces and water. It is soupy in consistency and is eaten with rice.
  • Morok metpa: 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[7] or simply crushed and then mashed with salt and this fish condiment; fried fish pieces can also be added to it. This is something which accompanies both the meals as a routine side dish.
  • Kang-ngou or kaang-hou: various vegetables stir-fried with traditional spices
  • Nganam: fish and maroi baked on a pan
  • Paaknam: a pancake prepared with a mixture of pea flour, maroi napaakpi, laphu tharo, awa phadigom, and ngari wrapped in turmeric and banana leaves and either baked in a pan or steamed first and then roasted
  • Nga thongba: a fish curry
  • Nga ataoba thongba: a fried fish curry
  • Nga atoiba: mashed fish
  • Ooti: a typical vegetarian dish generally characterised by its slightly overcooked texture of having the ingredients slightly mashed. Baking soda is also frequently used for this dish.
  • Pakoura thongba or bora thongba: a fritter curry
  • Chagem pomba: a curry made with fermented soya, mustard leaves, roasted or smoked fish and other herbs; broken rice is also a main ingredient and so the name "chagem" in this dish
  • Keli chana: a spicy chickpea snack
  • Alu kangmet: boiled potatoes mashed with fried red chili and nakuppi with salt and/or dressed with mustard oil
  • Sana thongba: a curry prepared with paneer
  • Yen thongba: a chicken curry
  • Nganu thongba: a duck curry
  • Oak thongba: a pork curry
  • San thongba: a beef curry
  • Hameng thongba: a mutton curry
  • Tharoi thongba: a snail curry
  • Pan hawaijar thongba: a taro and fermented soybean curry
  • Soibum thongba: a bamboo shoot curry
  • Sagol hawai thongba: a black lentil curry
  • A-nganba or champhut: steamed vegetables, such as pumpkin, peas, carrots, French beans, etc
  • Chak-hao kheer: a black rice pudding
  • Tilhou kheer: a onion pudding
  • Chemmeen kheer: a prawn pudding
  • Sangom kheer: a white rice pudding
  • Kabok: A puffed rice snack
  • Hei thongba: a fruit curry
  • Kangshubi: a ground seed snack
  • Yerum tal: an omelette

See also[edit | edit source]

References[edit | edit source]

  1. ↑ 1.0 1.1 "In pursuit of that nostalgic taste and aroma".
  2. ↑ "Classic Manipur Pork Curry".
  3. ↑ "Cuisines of North East India". Archived from the original on 31 August 2010. Retrieved 25 March 2010.
  4. ↑ Amitangshu, Acharya (April 2008). "A Pond for Every House, Manipur".
  5. ↑ "some fruits and foods of Manipur". Archived from the original on 10 July 2011.
  6. ↑ 6.0 6.1 6.2 "Flowers of India".
  7. ↑ 7.0 7.1 "Ngari". Leirang - the culinary journey. 18 February 2010. Archived from the original on 9 June 2010.

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