Manipuri cuisine is a unique blend of fresh ingredients, bold flavors, and traditional cooking techniques that reflect the rich cultural heritage of the region. One of the most popular dishes is Chamthong or Kangshoi, a simple yet flavorful vegetable stew made with seasonal vegetables, onions, garlic, and ginger, often served with rice or fish. Eromba is another favorite, prepared by boiling a variety of vegetables with fermented fish and mashed into a paste, garnished with coriander leaves for added freshness. Morok Metpa is a spicy chutney made from mashed green chilies and fermented fish, offering a fiery kick to any meal. Singju, a vibrant salad, is packed with finely chopped vegetables like cabbage, banana flower, and lotus stem, mixed with herbs and roasted chickpea powder for a crunchy texture. Nga-Thongba, a traditional fish curry, is cooked with aromatic spices and herbs, making it a comforting dish for seafood lovers. Alu Kangmet, a simple mashed potato dish, is flavored with mustard oil and chilies, giving it a distinct Manipuri touch. Paknam, a steamed fish cake made with gram flour, herbs, and spices, is a delicious and protein-rich dish. Ooti, a mildly spiced lentil dish, is often enjoyed with rice and complements other Manipuri delicacies. Chak-Hao Kheer, a dessert made from black rice, is a sweet and creamy treat that is both nutritious and delicious. Bora, deep-fried fritters made from lentils or vegetables, are a popular snack enjoyed with tea. These dishes showcase the diversity and richness of Manipuri cuisine, offering a delightful culinary experience for food lovers.
Table of Contents
1. Chamthong (Kangshoi)
Chamthong, also known as Kangshoi, is a traditional Manipuri vegetable stew, loved for its simplicity and wholesome flavors. This light yet nourishing dish is prepared by boiling assorted seasonal vegetables—such as potatoes, beans, carrots, and spinach—with onions, garlic, ginger, and fermented fish or dried fish for depth. The broth is flavored with salt, chilies, and a touch of aromatic herbs, enhancing its natural taste without overpowering the ingredients. Kangshoi is typically enjoyed with steamed rice, making it a staple in Manipuri cuisine. The dish is not only comforting but also packed with nutrients, offering a perfect balance of freshness and warmth.
2. Eromba
Eromba is a traditional Manipuri dish, known for its bold, spicy flavors and unique preparation. This hearty mashed dish is made with boiled vegetables, typically potatoes or bamboo shoots, combined with fermented fish (Ngari) for a deep umami taste. The ingredients are mashed together with chilies and seasoned with aromatic herbs, creating a dish that is both rustic and flavorful. Eromba is often served alongside steamed rice, balancing its rich and fiery taste. The addition of local herbs like Maroi nakuppi (garlic chives) enhances the aroma, making it a comforting and satisfying meal. Some variations include dried fish or fresh greens for added texture and depth.
3. Morok Metpa
Morok Metpa is a fiery, traditional chutney from Manipur, loved for its bold and spicy flavors. The key ingredient is Morok, a variety of hot chilies native to the region, which gives the dish its intense heat. The chilies are mashed along with roasted or boiled ingredients like fermented fish (Ngari), garlic, and sometimes onions, creating a coarse, flavorful paste. The preparation is simple yet packed with depth—chilies and fish are pounded together using a mortar and pestle, preserving their authentic taste. A dash of salt and aromatic herbs enhances the dish further. Some variations include roasted tomatoes or mustard leaves for added complexity.
4. Singju
Singju is a popular and refreshing Manipuri salad, known for its crisp texture and bold flavors. It is made with finely chopped seasonal vegetables such as cabbage, lotus stem, banana flower, and green peas, combined with spicy ingredients like fermented fish (Ngari) or roasted chickpeas for extra depth. The dressing includes crushed chilies, roasted sesame seeds, ginger, salt, and mustard oil, enhancing the dish’s natural zest. Some variations add herbs like Maroi nakuppi (garlic chives) and coriander, creating a fragrant, spicy, and slightly tangy mix. Singju is enjoyed as a snack or side dish, often paired with steamed rice. Loved for its fresh ingredients and punchy flavors, it embodies the essence of Manipuri cuisine—simple, nutritious, and packed with local spices.
5. Alu Kangmet
Alu Kangmet is a simple yet flavorful Manipuri dish made with mashed potatoes, known for its minimal ingredients and bold taste. The dish is prepared by boiling potatoes until soft, then mashing them with mustard oil, salt, and fresh red chilies or green chilies, giving it a rich, slightly smoky flavor. Some variations include adding roasted garlic or onions for an extra layer of aroma and depth. The use of mustard oil enhances the taste, providing a distinct, pungent kick that sets Alu Kangmet apart from regular mashed potatoes. It is often served as a side dish alongside rice and other Manipuri delicacies.
6. Nga-Thongba
Nga-Thongba is a traditional Manipuri fish curry, celebrated for its rich flavors and simple preparation. Made with freshwater fish, the dish is cooked with potatoes, onions, ginger, garlic, and aromatic spices, creating a mildly spiced yet deeply flavorful gravy. Turmeric is a key ingredient, giving Nga-Thongba its vibrant golden color and earthy taste. The fish is lightly fried before being simmered in the gravy, allowing it to absorb the flavors beautifully. Some variations include using mustard oil for an extra punch or adding fresh herbs for a refreshing twist. Typically served with steamed rice, Nga-Thongba is a staple in Manipuri households, enjoyed for its comforting warmth.
7. Paknam
Paknam is a traditional Manipuri steamed dish, made with a flavorful batter of gram flour (besan), vegetables, and fermented fish (Ngari). This delicacy is packed with rich, earthy flavors, often enhanced with aromatic herbs like Mario nakuppi (garlic chives) and fresh chilies for a spicy kick. The mixture is wrapped in banana leaves and steamed until firm, giving Paknam a soft texture with a slightly smoky, herbal aroma. Some versions include crushed sesame seeds or roasted chickpeas to add depth to the taste. Once cooked, it is typically served with rice or enjoyed as a standalone snack.
8. Chak Hao Kheer
Chak Hao Kheer is a unique Manipuri dessert made with Chak Hao, a fragrant purple rice native to Manipur. This rich pudding is prepared by slow-cooking the rice in milk, allowing it to absorb the creamy texture while releasing its subtle nutty aroma and stunning deep purple hue. Sweetened with sugar or jaggery, Chak Hao Kheer is often flavored with cardamom, and saffron, and garnished with chopped nuts like cashews and almonds, enhancing its taste and texture. The purple rice adds a natural sweetness and chewiness, making it distinct from regular rice puddings.
9. Ooti
Ooti is a comforting Manipuri dish made from yellow peas, cooked with aromatic spices and herbs. This simple yet flavorful curry is a staple in Manipuri households, especially enjoyed during festivals and special occasions. The dish is prepared by boiling the peas until soft, then seasoning them with mustard oil, turmeric, green chilies, and fresh ginger, enhancing their depth of flavor. A key ingredient in Ooti is fermented bamboo shoot, which adds a distinct tangy taste, making the dish unique. Some variations include adding fresh herbs like Maroi nakuppi (garlic chives) for an extra layer of aroma. Served with steamed rice, Ooti is both nutritious and satisfying, offering a balance of earthy and mildly spicy flavors.
10. Kangsoi
Kangsoi is a traditional Manipuri vegetable soup, loved for its simplicity, freshness, and nutritional benefits. It is a light, broth-based dish made by boiling assorted seasonal vegetables such as cabbage, beans, potatoes, and carrots, along with aromatic ingredients like ginger, garlic, and green chilies. Unlike heavier curries, Kangsoi relies on minimal spices, allowing the natural flavors of the vegetables to shine. Fermented fish (Ngari) or dried fish is often added for depth, providing a rich umami taste. Some variations include fresh herbs like Maroi nakuppi (garlic chives) for extra aroma and flavor.
Manipuri cuisine is characterized by its use of fresh, organic ingredients and minimal oil, making it both healthy and delicious. Each dish reflects the region’s rich cultural heritage and culinary artistry.