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	<title>The Holiday Scout Blog | Tag | cooking</title>
	<link>https://theholidayscout.com/blog/</link>
	<description>The Holiday Scout</description>
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		<title>Good and Plenty &ndash; The Meitei Chakluk</title>
		<link>https://theholidayscout.com/blog/tribe-and-culture/good-and-plenty-the-meitei-chakluk/</link>
		<pubDate>Sat, 03 Jun 2017 00:00:00 +0530</pubDate>
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		<description><![CDATA[Among the Northeastern states of India, it is Manipur that has the broadest culinary spectrum and the widest variety of dishes. Here spices and oil are used in food preparation with vegetables and fish featuring prominently on restaurant menus and on the table at home.Manipur has a population of approximately 2.7 million. Of this total, about 40% are Hindus with the Meitei community representing the majority. On a recent visit to Imphal, we were invited to witness the consecration of the new Ramakrishna Temple in Singjamei, a ceremony that culminated in a mouthwatering meal for everyone present &ndash; a Meitei Chakluk with 21 vegetarian items!Served on a large thali plate in bowls made from banana leaves, here are the dishes we got to savor:(1) Peanuts (2) Nongmangkha mapan, bitter leaves (3) Cabbage (4) Moong dal (5) Chak hao, wild red rice (6) Ooti, yellow peas (7) Iromba, spicy fermented bamboo shoots (8) Watermelon (9) Urad dal (10) Rajma aloo, kidney beans with potato (11) Chana dal (12) Singju, salad with lotus stem (13) Maroi thongba, garlicky chives (14) Eggplant (15) Eggplant with peanuts (16) Imli, tamarind chutney (17) Pakora, veg fritter (18) Paneer cheese (19) Rice Kheer dessert (20) Pumpkin (21) Steamed white rice.<br>Original post at: <a href="https://theholidayscout.com/blog/tribe-and-culture/good-and-plenty-the-meitei-chakluk/">https://theholidayscout.com/blog/tribe-and-culture/good-and-plenty-the-meitei-chakluk/</a>]]></description>
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		<title>On the Culinary Trail in Dirang</title>
		<link>https://theholidayscout.com/blog/tribe-and-culture/on-the-culinary-trail-in-dirang/</link>
		<pubDate>Sun, 26 Jul 2015 00:00:00 +0530</pubDate>
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		<description><![CDATA[Cooking in Arunachal Pradesh is decidedly different than on "mainland" India. Recipes here rarely call for dried spices. Rather, fresh organic herbs, leaves and tubers are used to add color and aroma to the cornucopia of curries, soups, dals, pickles and chutneys found across the state.One dish native to the Mon Region in western Arunachal Pradesh has made it onto the menus of restaurants around the world, namely the momo &ndash; a crescent-shaped dumpling prepared with a variety of fillings, daintily pleated, steamed and served with dipping sauce. You can't eat just one! <br>Original post at: <a href="https://theholidayscout.com/blog/tribe-and-culture/on-the-culinary-trail-in-dirang/">https://theholidayscout.com/blog/tribe-and-culture/on-the-culinary-trail-in-dirang/</a>]]></description>
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