| dbo:abstract
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- 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. A meal would usually have a vegetable stew called ensaang or athongba, flavored with dried or fried fish; stir-fried vegetables called kanghou; and a spicy item, which could be morok metpa (a chilli paste), iromba (boiled and mashed vegetables with chilli and fermented fish), or singju (a piquant salad). All piquant side dishes are accompanied by a choice of fresh herbs, collectively called maroi. The base and essence of Meitei cuisine is the fermented fish called ngari. Several dishes of meat, mostly chicken and pork, are cooked with unique recipes. As a result of religious taboos, however, the Meitei Pangals do not cook the latter. A side of steamed (a-ngaanba) or boiled vegetables with a hint of sugar (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 sides of kanghou (stir-fried spicy vegetables) and bora (fritters) make up for that. Fish is also a staple, and appears in every meal, either as 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 and the Pangals live in the valley of Manipur where freshwater fish from lakes and rivers and ponds had been plentiful until recent times. While part of the cuisine has some influences from the cuisines of Southeast Asia, East Asia, Central Asia, Siberia, Micronesia, Polynesia, the Arctic as well as from Assam and West Bengal, the essence remains distinct from any other. (en)
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| rdfs:comment
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- 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. A meal would usually have a vegetable stew called ensaang or athongba, flavored with dried or fried fish; stir-fried vegetables called kanghou; and a spicy item, which could be morok metpa (a chilli paste), iromba (boiled and mashed vegetables with chilli and fermented fish), or singju (a piquant salad). All piquant side dishes are accompanied by a choice of fresh herbs, collectively called maroi. The base and essence of Meitei cuisine is the fermented fish called ngari. Several dishes of meat, mostly chicken and pork, are cooked with unique recipes. As a result of religious taboos, however, the Meitei Pangals do not cook the (en)
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