Beyond Paneer Butter Masala and Dosas. Try this home-cooked Manipuri Omakase meal

Our generation enthusiastically tries a variety of cuisines, a trend not commonly shared by our elders. Introducing parents/elders to unique culinary experiences can forge unforgettable memories. It’s a meaningful way to bridge generational gaps and share the joy of new discoveries. We do this our parents.

Today, after a considerable time, we visited a dear family friend and his parents. So tried replicating this today. For the occasion, instead of buying meals from Swiggy or Zomato, we bought authentic Manipuri (North East Indian) food from @lomba.kitchen

Lomba Kitchen is run by @mardzaakham, @instakoijam and @bidotama — three women in Delhi who cook authentic, hand-crafted food from authentic Manipuri ingredients.

Today, they sent us Ushop ki Mathel with a detailed meal description:

Your main dish is rice, topped with daskus champhut.

RIGHT SIDE

Next to the rice, bottom right, is kambong kanghou, a seasonal delight. Made from kambong (Loktak Lake’s wetland vegetable), brinjal, and crispy peanuts, kambong is a rare treat, available for only a few months.

Above, you’ll find Maroi Thongba. Chopped Chinese chives, roasted in minimal oil to enhance flavor, are cooked with herbs, pounded ginger, and dry spices. Fried bori and peanuts add crunch and sweetness. Above this is the Hangam Maru Morok achar, a green chili and tomato pickle in mustard paste.

MIDDLE TOP

Leftward is Laphu Tharo bora thongba. Banana blossom fritters are mixed with hand-pounded spices, then dipped in Sougri (roselle) leaves stew. The result is a savory, slightly sour dish, bursting with spice and herb flavors.

LEFT SIDE

Beside Maroi Thongba is Modhujaan, a special sweet dish. Chickpea flour fritters are dipped in milk, jaggery, and dry fruits sauce.

Below Modujaan is eromba, made with seasonal vegetables including yendem stalks, beans, and potato. Mashed and mixed with a paste of fried herbs and roasted dry red chili, it’s garnished with herbs, including lomba.

At the bottom left is hawai thongba, cooked split urad dal tempered with chives, smoked green chili, and topped with fresh dill leaves.