Kangsoi- Kangsoi, also known as Kangshoi, is a traditional and authentic Manipuri dish from Northeastern India. This remarkably simple and entirely oil-free stew or curry is prepared by gently simmering a variety of vegetables and herbs in boiling water infused with the distinct flavor of Ngari, a fermented fish. Despite its minimal ingredients and absence of oil and spices, Kangsoi is surprisingly flavorful. Reflecting regional and familial culinary touch, each Manipuri household often prepares its own unique variation of this humble dish, utilizing locally available ingredients and specific cooking techniques.

Eromba- Eromba is a very popular delicacy of Manipur prepared with fermented fish and locally available veggies. This dish is usually made with boiled vegetables and fermented fish mashed together along with chillies. Mostly no oil is used in the recipe and so is a healthy, simple yet flavourful meal accompaniment, but you can use little oil and sometimes you can make this dish without Ngari.

Chak Hao Kheer- Indigenous to Manipur, Chak-hao is a distinctive rice variety popular for its purplish hue and slightly nutty flavor. Chak Hao Kheer is a pudding made by gently simmering the black rice with milk until it reaches a rich, creamy consistency. Sweetened with sugar and mixed with the warm aroma of cardamom, it is elegantly garnished with roasted nuts and raisins. The distinctive black rice lends the dessert a beautiful purple hue and a deep, nutty flavor. Enjoy this indulgent treat either warm or chilled for a truly satisfying experience.