Lokqua - Ngari - 220 gm

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Ngari - a traditional fish product from Manipur, India, made using one of the oldest and most economical methods of preservation - fermentation. Fermented foods and beverages are a popular daily staple among the people of the north-eastern states of India, and Ngari is no exception. It is a well-liked food item, appreciated for its unique flavour and high nutritional value.

Ngari is made from sun-dried non-salted fish, Phoubu nga (Puntius sophore), which is fermented by a traditional method in the valley region of Imphal, the capital of Manipur state, and in the surrounding areas. The fermentation process gives Ngari its distinct flavour and increases the levels of protein, vitamins, essential amino acids, and fatty acids.

In addition to being a popular food ingredient, Ngari is also a significant part of Manipuri cuisine. It is a key ingredient for oil-free food preparations like 'eromba' and 'kangsoi'. Ngari has several local names in the north-eastern states, such as seedal, sepaa, hidal, and shidal in Assam, Tripura, Mizoram, Arunachal Pradesh, and Nagaland, while in Manipur, it is called ngari.

The best quality Ngari has a dull white color, which gradually turns light to deep brownish on continuous exposure to air. Tungtap is another fermented fish paste that is mostly consumed by the Khasi tribes of Meghalaya, another state in north-eastern India.

Ngari is a must-try for those who want to experience the rich and diverse cuisine of India.