Manipuri cuisine is primarily influenced by the ingredients that are available locally or indigenous to the state. The traditional way of food preparation, customs and ingredients collectively create a unique cuisine. Similar to many Asian cuisines, rice is the main component in Manipuri foods. Foods are generally characterized by the use of leafy vegetables, fresh herbs and flavours, variety of f
ish (sun-dried, smoked and fermented fish).People of Manipur typically nurture vegetables in kitchen garden. As the vegetables are either grown at home or obtained from local markets, the cuisine is very seasonal, each season having its own special vegetables and preparations. The taste is very different from mainland Indian cuisines because of the use of various aromatic herbs that are peculiar to the region viz. Maroi-napakpi (Allium hookeri/ Hooker Chives)
Maroi-nakuppi (Allium odorum/chinese chives)
Awa-phadigom (Eryngiumfoetidum L./Spiny coriander)
Mayang-ton (Ocimumamericanum/ Hoary Basil)
Toning-khok (Houttuyniacordata/ Chameleon Plant)
Phakpai (Persicaria odorata/ Vietnamese Coriander)
Further, most of the vegetables that are used in daily meals are available only in and around the region. Some of these include
Lok-lei (Hedychiumcoronarium/ginger lily)
Pulei (Alpinianigra/Galingale)
Komprek (Oenanthejavanica/water dropwort)
Koukha (Sagittaria sagittifolia/Old-World Arrowhead)
Thangjing (Euryale ferox/ Fox nut)
Ikaithabi (Neptunia oleracea/Water mimosa)
Kengoi (Persicaria posumba)
Yelang (Polygonum barbatum/jointweed)
Heikak (Trapa natans/Horn chestnut)
Various mushrooms also form an important part of the cuisine. These include uyen (similar to sh*ttake mushroom), uchimana (black slimy mushroom), chengum, kanglayen (lichen). There are also ingredients in the cuisine that require an acquired taste, such as hawaijar (fermented soya bean), soibum (fermented bamboo shoot) and ngari (fermented fish). Foods are not only mouth-watering but sometimes nose-watering too.Umorok, the hottest chilli in the world, is found in the North Eastern states of India mainly in Manipur and some neighbouring states. Dishesflavoured with umorok emanate exquisite aromas and fragrance.
