View source for Manipuri cuisine

{{Short description|Cuisine of Manipur, a state of northeastern India}}
{{Use dmy dates|date=July 2018}}
{{Use Indian English|date=July 2018}}

{{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]].

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

== Basic diet ==
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 Meiteis and non-Meiteis ===
# 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 (''[[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]])
# Phakpai ([[Vietnamese coriander]])
# Chantruk ([[pepper cress]])
# Yaipan (''[[Curcuma angustifolia]]''<ref name="flowersofindia" />)
# Kang-hu mapaan ([[galangal]])
# Takhel-manao
# Leibakmaroom (''[[Calvatia gigantea]]'')
# Uyen (similar to shiitake mushroom)
# Uchi-na ([[jelly ear]])
# Chengum ([[mushroom]])
# Charu-yen  (''[[Volvariella volvacea]]'')
# Kanglayen ([[Split Gill|split gill mushroom]])
# 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 ===
* Hameng (mutton)
* Khajing (shrimp)
* Nga (fish)
* Nganu (duck)
* Oak (pork)
* San (beef or buffalo)
* Tharoi (snail)
* Yen (chicken)

== 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

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

== References ==
{{reflist}}

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

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