Non-VegEromba
A pungent chutney of boiled vegetables mashed with fermented fish (Ngari) and Bhut Jolokia chilli—the quintessential Meitei condiment.
FERMENTED WISDOM FROM THE VALLEY
Manipur: The Jewel of the East
Manipuri cuisine is fiercely seasonal, relying on fermented fish (Ngari), water plants from Loktak lake, and an exceptional range of chilli preparations.
ErombaChamthongSingjuNgari
Ras Leela, Polo, and Loktak Lake
The Meitei people of Manipur are masters of the performing arts—Ras Leela dance and classical Manipuri music. Their cuisine is equally sophisticated, built on layered fermentation techniques.
Ngari and Bamboo FermentationMeitei home cooks from Imphal valley
Ngari and Bamboo Fermentation
Ngari—fermented dry fish—is the soul ingredient of Manipuri cooking. Added to chutneys, curries, and stews, it delivers an umami depth unlike any other ingredient.
Non-Veg
Non-VegSingju Salad
Fresh shredded lotus stem, water cress, and raw papaya tossed with toasted sesame, Ngari, and dry chilli.
VegManipuri Thali
Rice with eromba, singju, kangsoi and other local sides.
VegKangsoi
Light stew of vegetables with fermented fish.
VegChamthong
Boiled vegetable stew with local herbs.
VegChak-Hao Black Rice
Aromatic black rice served warm, rich in antioxidants.
VegMorok Metpa
Fiery roasted chilli chutney with fermented fish.