Blogs Categorized by main-ingredient

Discover Hentak, a rare indigenous Manipuri fermented fish paste. Explore the ancient food science, rich Kanglei folklore, and healing power of this heritage dish.

In Manipur, bamboo is more than a plant—it is food, medicine, and culture. From fresh shoots (Usoi) to fermented delicacies (Soibum, Soidon, Soijin), and prized varieties like Laiwa, bamboo embodies the state’s deep culinary wisdom. This blog explores the diverse edible forms of bamboo, their preparation, and their role in sustaining tradition, health, and ecology.

In the enchanting land of Manipur, a treasure hides in plain sight—Hawaijar, a culinary wonder crafted from fermented soybeans. This unassuming yet remarkable ingredient is at the heart of Manipuri cuisine, offering a depth of flavor and cultural significance that beckons exploration. Join us as we delve into the world of Hawaijar, uncovering its fermentation process and its esteemed role in Manipuri gastronomy.

Ngari remains an integral part of Manipuri cuisine and culture, and its importance and popularity continue to grow both within and beyond the state.