RURAL CONSUMER

BEHAVIOUR
North East Indian Culture - Manipuri

Team
Guided by
Prof. Aisha Mohani Shruti Chate
Manali Mahindrakar
Miloni Jain
Rajasekhar Nair
Rohan Walzade
Jeby Roy
Introduction
o Manipur
• ‘The Jewel of India’
• Nestled in the Lower Eastern Corner of
India
• Nagaland in North, Assam to west
Mizoram to southwest and Myanmar to
south east
• Wedged among hills on all sides
• Total area 22,327 km. sq.
• Capital – Imphal, 16 Districts
• Population – 27.2 Lakhs
Manipuri Cuisine
• Dishes are typically spicy foods that use chili pepper
rather than garam masala.
• Oil is uncommon in most Manipuri styles.
• The cuisine here in the state similar to the cuisines of
Southeast/East/Central Asia, Siberia, Micronesia and
Polynesia.
• The staple diet of Manipur consists of rice, fish, large
varieties of leafy vegetables (of both aquatic and
terrestrial)
Tan Ngang, a bread-food type of
• The taste is very different from other Indian cuisines Manipur
because of the use of various aromatic herbs and roots
that are peculiar to the region and list of these aromatic
herbs and roots are listed below.
o List of Aromatic Herbs and Roots used by the Manipuris
• Nungshi hidak (Mint)
• Maroi napaakpi (Hooker chives)
• Maroi naakuppi (Chinese chives) Shinju: a
• Awaa phadigom (Mexican coriander) Manipuri salad
• Mayang-ton (Lemon Basil)
• Toning-khok (Chameleon plant)
• Khanghuman / Kanghu-maan (Meriandra
dianthera,formerly Meriandra bengalensis)
• Mukthrubi (Zanthoxylum armatum / Sichuan
peppercorn)
• Phakpai (Vietnamese coriander)
Chahao kheer (a
• Chantruk (pepper cress)
popular dessert of
• Takhel-manao Manipur)
• Nongmangkha-mapan
• Leipung-khang (Solanum anguivi)
 Interesting, right?
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