Manipur’s cuisine is simple, healthy, and deeply connected to its natural surroundings, focusing on fresh vegetables, fish, and local herbs. Rice is the staple food, often accompanied by light, flavorful soups and stews. One of the most famous dishes is Eromba, a spicy mash made with boiled vegetables like potatoes or beans mixed with fermented fish and red chilies, giving it a distinctive tangy and smoky flavor. Singju, a fresh and crunchy salad made with seasonal leafy greens, shredded vegetables, and a spicy mustard seed dressing, is a popular side dish. Fish is widely consumed, prepared in simple styles like steaming or cooking with herbs and minimal spices to retain its natural taste. Another traditional dish is Ngari, fermented fish that adds depth to many Manipuri recipes. The cuisine relies on natural fermentation, minimal oil, and local ingredients like bamboo shoots, making it light and nutritious. Manipur’s food culture reflects the state’s vibrant tribal traditions and its harmonious relationship with nature.
Kangshoi (also known as Chamthong) is a simple, healthy Manipuri vegetable stew that is mildly spiced and typically made with seasonal vegetables, herbs like maroi nakuppi (spring onion/chives), and sometimes…