Yongchak Eromba
This version of the Manipuri Eromba brings together yongchak, ngari, and seasonal vegetables.
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Manipur
8 posts
Eating Singju and Kangsoi in Delhi’s Humayunpur
In the changing landscape of Delhi’s Humayunpur neighbourhood, migrants from Manipur assert their food identities.
How Food Producers in the Mountains Navigate Unseasonal Rains
From harvesting honey to growing indigenous vegetables, unpredictable rainfall severely impacts the food we eat. In the face of such varying weather patterns, farmers and producers, including The Locavore’s partners, often have to contend with challenges such as landslides, logistical hurdles, and even changes in local diets.
Nga Atoiba Thongba / Meitei Fish Curry
A Manipuri dish often made to mark milestones, Nga Atoiba Thongba is a delicately spiced, herb-laced fish curry that carries the comforting aroma of home and celebration.
Hill Wild: Advocating for Indigenous Produce from the North-East
By exclusively sourcing indigenous produce from villages in Manipur and Nagaland, Hill Wild aims to spotlight local food traditions and document traditional knowledge practised by these communities.
Laiwa Kanghou
A simple preparation, this is as popular in some Manipuri kitchens as it is unknown in others, writes Ammo Angom, who discovered it as a teenager. Laiwa, or a type of fresh bamboo shoots, and patience are the two star ingredients in this mix.
The Shifting Heart of Manipur’s Iconic Ima Market
Ammo Angom writes about the vanishing markets sprouting at Ima Market’s margins.
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