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The unforgettable taste of “Ngari”

by Rinku Khumukcham
0 comment 2 minutes read

By- Diana Khumukcham

Can we ever forget the taste of “kangshoi” (a vegetable stew cooked with fermented fish also known as ‘Ngari’by the locals of Manipur) even when we are oceans apart from Manipur ? Astonishingly I was brought up eating all types of dishes in which ‘ngari’ was always on the recipe. The Manipuri’s can never go anywhere without the ‘ngari’.
Food culture is also a part of showing the Manipuri’s societal structure. Promoting the culture of Manipur through Manipuri ethnic dishes is also a dynamic way of respecting the cultural identity of Manipur. The significance of ‘ngari’ is huge. It not only completes our ‘eromba’ and ‘kangshoi’ but it definitely completes the “Manipuris”. The ngari gathers us as “one”. Yes, this is how important it is as a cultural identity.
As much as the true facts and the huge cultural significance of our ethnic food the more pathetic the people had become. Korean foods are receiving more popularity among the youngsters in Manipur then our own “ngari” and “hawaijar”. We cannot ignore and say that this isn’t a sign or process of acculturation.
Have you ever wondered how Manipuri film industry makes “momos” and “chowmein” absolutely famous among the people after broadcasting it in many “Manipuri films”. Food and art is related very much in the bigger frame. It’s hard to define for a commoner to explain but I am sure an art enthusiast can explain it. Again simply there is a saying that presentation and making of food is an art. So definitely food and art goes hand in hand. So why not more “ngari” in the films.
The Americans doesn’t really take food culture importantly, because they really don’t have cultural identity to be shown in their food. Their belief and structure of ethnic food is almost extinguishing. But aren’t we lucky enough to talk about “ngari” and “singju” (singju* a vegetable salad with a twist of spiciness and ngari).

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