Manipur: cuisine - Revision history

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‎See also

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‎Traditional, ethnic and fermented foods of different tribes of Manipur

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‎Manipuri Cuisine

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‎Conclusion

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‎Traditional, ethnic and fermented foods of different tribes of Manipur

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‎Alcoholic beverages

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 {| class="wikitable"
 |-
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 [[Category:Places|M]]
+=Traditional, ethnic and fermented foods of different tribes of Manipur=
 [http://nopr.niscair.res.in/bitstream/123456789/13427/1/IJTK%2011%281%29%2070-77.pdf  Indian Journal of Traditional Knowledge, Vol. 11(1), January 2012, pp. 70-77, Nopr.Niscair]

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 Parishad. Imphal), 1997, 9 -11.
-==Manipuri Cuisine==
+=Manipuri Cuisine=
 Manipuri cuisine is simple and healthy. Dishes are typically boiled, smoked or spicy

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 [[Category:Cuisine|M]]
 [[Category:Places|M]]
-[[Category:Name|Alphabet]]
 [http://nopr.niscair.res.in/bitstream/123456789/13427/1/IJTK%2011%281%29%2070-77.pdf  Indian Journal of Traditional Knowledge, Vol. 11(1), January 2012, pp. 70-77, Nopr.Niscair]
-“Devi P & Suresh Kumar P
+Devi P & Suresh Kumar P
-−
 ICAR RC NEH Region, AP centre, Basar, Arunachal Pradesh- 791101
-E-mail
+E-mail:
+psureshars@gmail.com
-psureshars@gmail.com”
 Traditional knowledge exists among different tribes on preparing boiled foods, fermented foods, beverages and nutritionally rich traditional foods from various indigenous crop plants, forest products and meat of wild and domesticated animals. Manipur has great ethno-cultural diversity, with two major tribes, the Nagasand the Kukis. The Naga tribe comprises the Maring, Mao, Maram, Kabui, Tangkhul, Tadubi, Kolya, Khoiras/Mayangkhong, Koirangs, Chirus and Maring where as the

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 within 1 or 2 days after opening the cover.
-==Conclusion==
+===Conclusion===
 The society, culture, traditions, ethics and food
 habit of any community cannot be seen in the isolated
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 traditional foods are needed to be analyzed.
-==Acknowledgement==
+===Acknowledgement===
 We heartily thank to all the tribal people who
 shared their traditional knowledge with the authors to
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 conduct this survey by GOI from CSS Horticulture
 mission is also highly acknowledged.
-==References==
+===References===
 Haokip & Ngamthang, Basic Delineation Map of Manipur,

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 food products and knowledge about ethnic foods. In
 future, the nutritional and microbial aspects of various
 traditional foods are needed to be analyzed.
 ==Acknowledgement==

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 fermentation. This is prepared as described below.
-====Preparation of yeast (
+====Preparation of yeast(Hamei)====
 Hamei)====
 The quality of rice beer is partially depending upon
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 conducting the fermentation. The wine is ready to
 drink after 3 days and is advisable to consume it
 within 1 or 2 days after opening the cover.
 ==Conclusion==
 The society, culture, traditions, ethics and food