Manipuri cuisine
Manipuri Cuisine (pronunciation: məˈnipʊri kwiˈzin) is the traditional cuisine of Manipur, a state in northeastern India. It is characterized by its use of a variety of locally grown herbs, vegetables, and grains, many of which are unique to the region.
Etymology
The term "Manipuri" comes from the name of the state, Manipur, and "cuisine" is derived from the French word "cuisine," meaning "kitchen" or "cooking."
Overview
Manipuri cuisine is largely dependent on the seasons and the geographical location of the region. The staple diet of the Manipuri people includes rice, fish, and a variety of leafy vegetables. The cuisine is characterized by its minimal use of oil and spices, with a focus on fresh and organic ingredients.
Key Ingredients
Some of the key ingredients used in Manipuri cuisine include:
- Rice - The staple food of Manipur, consumed in various forms.
- Fish - A common source of protein, often used in curries and fermented for use in traditional dishes.
- Ngari - A fermented fish product, unique to Manipuri cuisine.
- U-morok - Also known as the ghost pepper, one of the hottest chillies in the world, used sparingly in Manipuri dishes.
- Yongchak - A tree bean commonly used in Manipuri dishes.
Popular Dishes
Some popular dishes in Manipuri cuisine include:
- Eromba - A dish made from boiled vegetables, fermented fish, and chillies.
- Kangsoi - A stew made from seasonal vegetables and fish.
- Singju - A salad made from finely chopped vegetables and fermented fish.
- Chak-hao kheer - A dessert made from black rice, unique to Manipuri cuisine.
See Also
References
External links
- Medical encyclopedia article on Manipuri cuisine
- Wikipedia's article - Manipuri cuisine
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