Ngari and Hawaijar: Manipur's Fermented Larder

About this experience

Meitei cooking is built on fermentation. This half-day takes you to a ngari (fermented fish) producer and a hawaijar (fermented soybean) household, explains how each is made and aged, and finishes with a tasting that puts both alongside soibum (fermented bamboo shoot) and morok metpa chilli paste. Confronting for some palates, and the fastest route to understanding the cuisine.

What’s included

• Visits to two producing households
• Structured tasting of five ferments
• Lunch featuring eromba and kangshoi
• Vacuum-packed samples to carry home