SOIBUM THONGBA (BAMBOO SHOOT CURRY)

Soibum (Fermented Bamboo Shoot) is another Manipuri food item which is fermented before consumption like "Ngari & Hawai Jar" and like me most Manipuri's just love "Soibum Eromba". Eromba is the most common dish from Soibum but its also added in Pork curry and Nga- Soibum Kanghou (Kakching ge Nga- Soibum Kanghou is really famous), few weeks back a fren of mine invited me for lunch and she had made this curry....it was not only yummmm and I was having it for the first time. I liked it so much that I decided to try it myself...the final verdict of my 1st attempt very......really good. Soibum ga nga ga thongba(bamboo shoot and fish curry is one of the delicacies of Manipuri cuisine.It is enjoyed equally by young and old alike.Considering the ability of bamboo shoot to prevent cancer,it is indeed a must try for those who haven't had the chance to do so.

HAWAIJAR

Hawaijar is a traditional fermented soybean indigenous in Manipur. It uses naturally occurring micro organisms. It is distinguished by it's high pH (8.02-8.2) and stickiness and dominant ammonia odor because of its powerful smell, strong flavor and slimy texture.

 

Traditionally, Hawaijar is prepared by

1. Boiling soyabean seeds and washed with hot water.
2. Packed  tightly in a bamboo basket layered with banana leaves(Musa Species)  or Asse Heibong (Ficus hispida).
3. The baskets are incubated near an earthen oven or covered with gunny bags to achieve above ambient temperature.
4. After 3-5 days, it will be ready ( with high quality products having mucilage fiber production and dark brown color).                                                

Hawaijar can be used in making chutney with U-morok. 

NGANAM--Baked fish

Every Manipuri is well aware of Nganam, an authentic food of Manipur and every housewife knows how to make it .Manipuris eat a variety of fish prepared in numerous ways. Here,a particular fish called ngasaang is baked after wrapping in turmeric leaves.The uniqueness of this particular preparation is the flavour of the turmeric leaves .Also,the freshness of the fish is a very important factor.

This dish is not only relished in Manipur but in other states of the country as well. Every Manipuri love to eat Nganam. 

NGARI-FERMENTED FISH

Fermented fish is a traditional preparation of fish. Before refrigeration, canning and other modern preservation techniques became available, fermenting was an important preservation method. Fish rapidly spoils, or goes rotten, unless some method is applied to stop the bacteria that produce the spoilage. Fermentation is a method which attacks the ability of microbials to spoil fish. It does this by making the fish muscle more acidic; bacteria usually cease multiplying when the pH drops below 4.5.

Fermented fish are highly popular in Northeast states of India and Bangladesh. Fish is fermented in earthen pots for about 6 months and the final product is solid with sticky surface and strong pungent smell. It is eaten after elaborate cooking and prepared dishes like vegetable mix curry or chutney, and eaten as condiment with rice. 

Ngari is the soul of Manipuri cuisine considering that almost all the signature dishes of Manipuri cuisine have ngari as the basic ingredient.For the uninitiated, ngari is nothing but fermented fish. Ngari is prepared from sun dried phabou nga (Puntius) by fermenting in specially made earthen pots called kharung using traditional techniques.Ngari is steamed or roasted and used in the preparation of Manipuri delicacies like eromba, singju, kangsoi, kaangsu to name a few. The smell of ngari is, to put it mildly, pungent (though most Manipuris would swear there is something comforting about the smell of roasted ngari).

CHAKHAO KHEER

Black Rice, also known as purple rice is one of the healthiest forms of rice available today – rich in Protein, Iron, Antioxidants, Vitamin E and Fibre. It is typically sold unmilled with the fiber-rich black husks still intact. The outer layer of bran contains one of the highest levels of anthocyanin antioxidants found in food (Wikipedia says antioxidants in black rice even exceeds that found in blueberries).

 During the years when China was ruled by an emperor, black rice was believed to have magical powers and that it could extend lives, hence it was set aside only for the emperor and members of the royal family. The common people were not allowed to eat or even grow this rice for themselves and if anyone dared to do that, he would have to face life threatening consequences. Hence Black rice is also known as the ‘forbidden rice’.

Now, coming back to the dish, the flavours of this rice are awesome and you can see the beautiful color. Chak Hao Amubiis a special dish and is made mainly during festivals and auspicious occasions in Manipur. The recipe is pretty straightforward and is made the same way as you would make a white rice pudding (Kheer), the only difference being in the soaking time.

KABOK

Locally known as ‘Kabok’ is a popular Manipuri staple food item made of fried or puffed rice. This particular Manipuri food product is indispensable during religious rituals and ceremonies of Manipur, the Meetei community in particular.It has various kinds like Thoiding Khoibak, Thoiding Kangshubi, Kabok Aphaba, Akhingba, Kabok Muri, Kabok Afaba, Kabok Khoidum,Chujak kabok, Kabok Khoibak, Hamei, Thoidingkabok, Sana Kabok, Kabok boon, Phou khoibum, Kabok Akhingba, Lalu of small and medium and size, Chini Heingal, Chengpak, Chuhi and many others. 

Kabok are simply made by mixing the fried Rice with hot sugarcane juice added flavor while Chengpak is made by flattening the Rice after boiling. 

Lalu, an oval shaped edible item is made from the residues of kabok making process. It is easily available in market. It is used in all religious ceremony o Manipur.

OOTY

OoTY is a very well known cuisine of Manipur, cooked and eaten in every house. Manipuri love it hardcore. There is no particular season, but Ooty is famous during the Kang Festival (Rathyatra) as it is eaten along Kechri. It is cooked using the dries peas or fresh peas along it baking soda and Chinese Chives (Maroi) in Manipuri. Ooty is considered as a heavy meal so it is usually avoided in dinner, but when it comes to Ooty who cares day or night?

There are mainly two types of Ooty, one is Mangal (dried pea) and another one is fresh green pea along with fresh green vegetable, which is commonly known as Ooty Asangba. The garnishing is always important with Manipuri cuisine. Otty is generally garnished with the fresh raw chieves and coriander. We can also sprinkle little raw mustard oil for some mustard smell. Additionally! if we want to add bamboo shoots, then that is cooked in the cooker with peas. Ushoi- Ooty is majorly famous among MAnipuri people. 

ERONBA

Eromba is an ethnic cuisine of the Meitei community of Manipur, India. It is one of the simplest cuisines of Manipur, yet it is spicy because chilli is one of its major ingredients. It contains no masala. Among the Meiteis, eromba is a favourite because of its simple, great taste, so the cuisine has become integrated throughout the sibling communities of the state and the neighbouring states of North East India.
Eromba can be prepared with any compatible, seasonal vegetables, hence can vary across regions and seasons. Eromba is a traditional chutney of the Meitei's residing in the Imphal valley in North East India. This is a really spicy chutney made wit the combination of the favorite local ingredients like fermented dried fish, fermented bamboo-shoot and Raja/King chilli.

This chutney will make it's appearance in a lot of the dinner tables of  Manipur.A chutney is a MUST for lunch and dinner, and so according to the main dish, a chutney will be made that will compliment the main dish.

Eromba goes beautifully well with Pork curry, made the traditional way. The key to a good eromba is the quality of the fermented fish, the fish should be close to sweet smelling and the best way to judge is to just pick up the most expensive one in the market. It's okay to make it with any chilli that's available at hand, but it taste best when made with dried Raja/King chilli. 

KANGSOI

Kangsoi is a boiled food and is basically the most famous food in Manipur because it is simple to make, very healthy and nutritious. It involves no cooking in oil but boiling thoroughly like soup with vegetables available in that season and with dry fermented fish and normal dry fish to make it more tasty. There are different varieties of Kangsoi, almost all the vegetables can be put in making Kangsoi. Garnishing is also an important and a taste enhancer. 

Kangsoi, an easy-to-make stew of vegetable and dry fish is a nutritious and healing food and is a favorite among Manipuris. Manipuri dishes are varied ranging from the simple kangsoi (a manipuri version of vegetables stew cooked with dry fish and ngari to the elaborate mathel chamanipan (a grand feast in which 108 dishes are served. All seasonal vegetables can be cooked for Kangsoi.

PAKNAM

Paknam is a side dish quite popular in Manipur. It is of various kind-Besan Paknam, Kanglayan Paknam, Lafu tharo Paknam, Nga Marum Paknam etc. It is also a street food available in most street food stalls.
Paknam is famous for its taste and uniqueness. Easily home made Paknam are mostly ate throughout the season. It is easy to prepare and very healthy food. some bonus points of eating Paknam is that it is purely steamed and no preservative.




Paknam has been claimed to be vary healthy with its main components, turmeric leaf or "Yaingang Mana" itself being already known to have high medicinal values. Turmeric leaves used in wrapping the whole stuff, are the main ingredients that give the typical taste of Paknam,

MAROI THONGBA

Maroi thongba is made of Maroi Nakuppi, the Scientific name is Allium Adorosum is a manipuri main dish,a must served dish in any vegetarian feast.It is a vegetarian preparation,the main ingredient being maroi nakuppi,a locally available herb. People are very fond of maroi thongba.

Bori is made up of black gram and some spices. It adds flavor to some dishes. It is made up of black gram, jeera powder, coriander powder and hing( Asafoetida, a spice derived from the plant Ferula assa-foetida). This is the main ingredients of making maroi thongba.

CHAGEMPOMBA

Chagempomba, prepared with rice and vegetables, is one of the popular and a typical dish of the Northeast state of Manipur, India. The aromatic and rich blend of ingredients in the dish is what makes it a very unique and popular amongst the local people. Chagempomba is a dish that the manipuris enjoy eating but it is a dish of acquired taste.Anybody who doesn't have much knowledge or acquaintance with the manipuri cuisine may be repulsed by just the sight or the smell of this particular dish BUT once one acquires the taste,it will surely be a dish that cannot be forgotten easily. 

However, preparation took a lot of attention, timing of putting the ingredients, and temperature. Above that it require a number of vegetables which may be include like hawaijar, variousseasonal fruits, fish, various spices, etc. 

As coming to the health sector, it is a little heavier meal which hardly avoid eating at dinner but it is always a favorite dish for Manipuri and all time favorite for all sections of pople. It requires time and attention and as to say it prepared specially during the weekend to enjoy the meal with all family member.

SINGJU—A typical cuisine of Manipur

Singju (pronounce as sing-zoo) typical Manipuri salad type dish.Singju is an indigenous food of Manipuri community which has been used since time immemorial. Its origin takes from Meetei community of Manipur (India) but it is well eaten by the major communities of the state and in some neighbouring states of the Northeast India. Manipur, being one of the Old Ancient Independent Kingdom of Southeast Asai before being part of the country India, has lots of varieties of customs and traditions. The word “Singju” comes from the word comes from the rapid pronounciation of “Manaa-Mashing” + “Suba”. “Manaa-Mashing” means green vegetables and “Suba” means combining. Therefore, in rapid pronounciation the word “Manaa-Mashing” drops to “Sing” and the word “Suba” transform to “Ju” for the better pronouncement. As a result, the word, “Singju” was formed. Singju has been the all timefavourite side dish for meals and is widely eaten as afternoon or evening snacks too. It is a favourit Dish and snacks especially by the young  as well as old people.

It has been used related with customary rituals and also a favourite cuisine of youths of Manipur especially the female section as  young girls are very fond of Singju has been  normally eaten during the summer season hardly at wintersbecause of its attractive, spicy taste with lots of seasonal vegetables mixing together which is very good for glowing skin too. Singju is of two types, vegetarian and non-vegetarian. The vegetarian types are mainly served at ritual occasions while the non-vegetarian types are eaten at homes. A veggie singju is mainly served in ritual feasts of the Meitei or Meetei Community of Manipur where they observe at their house courtyard or shrine yard or community complexes. It can be eaten at homes too but usually people prefer the non veg one at homes. In this type, the main ingredients are roasted and ground perilla seeds (Thoiding in Manipuri), roasted besan (channa powder), salt, chillies and fresh vegetables and  green seasonal leafy vegetables which can be eaten raw mixed with salt, pepper, (Ngari), thoiding after grinded and roasted besan. A non-veg singju is mainly eaten at homes and are widely sold in markets and almost found to be selling in in most hotels or packaged. Interestingly, it is found in some place of India where Manipuri people resided.

THAROI THONGBA

Manipuri cuisine includes a variety of fresh water snails Snails are usually cooked withloklei (galangal) and heavily seasoned with fermented fish and various strong herbs. Snails don’t carry a strong taste but have a faint fishy algae-ish smell. Tharoi (Fresh Water snails) Thongba is one of the delicacy Meitei's love to have.



Tharoi thongba is a manipuri delicacy that the meitei community enjoy since time immemorial.There are 3 types of tharoi usually eaten in Manipur - lai tharoi,labuk tharoi and tharoi ningkhabi.Though the accompanying ingredients besides tharoi differ from region to region,the main procedure is basically the same.Tharoi is cooked with potatoes and loklei by some,with soibum(fermented bamboo shoot) by some and mairen(pumpkin) by still some others.Though it is not scientifically proven yet,it is said that consuming tharoi cures one of anaemia.



Cooking tharoi needs previous planning.It has to be bought at least 2 days ahead and kept soaked with some grains of rice,which will help in extracting the mud or debris from the snail as well as the baby snails.The face and back has to be cut the previous
day and soaked in salted water.Then,it needs to be washed atleast 8 to 10 times or till the water runs clear. However, there are season to make this dish, it  cannot be consume during rainy season and it is a dish which is available in all food stalls or hotels. 

ABOUT THE BLOG

HELLO! Dear online freiends, Myself Panorama. Here is my  personal blog mainly focus on the various cuisine of Manipur. Manipur is located in the North-Eastern part of India with Imphal as its capital. It has long connected the Indian sub-continent to South east Asia, enabling migration of people, cultures and religion. The Meitei ethnic group, represnts 53% of the population of Manipur state. The main language of the state is Meiteilon (Manipuri). By comparison, indeginous tribal people constitute 20% of the state population; the are distinguished by dialect and cultures that are often village based. There are several indigenous cuisine of Manipur and my blog focuses on some of the famous indigenous cuisine which are mainly known for its uniqueness and taste. The uniqueness of Manipuri cuisine is that they are self-made and free-chemicals, with no preservatives. Manipur cuisines are simple, tasty, organic yet healthy. Dishes are typically spicy foods that use chilly pepper rather than Garam Masala, hence healthy, simple and organic foods. Most of the cuisines does not use oil as its ingredient.

please feel free to send any feedback regarding my blog.
Thank you!!