This HTML5 document contains 56 embedded RDF statements represented using HTML+Microdata notation.

The embedded RDF content will be recognized by any processor of HTML5 Microdata.

Namespace Prefixes

PrefixIRI
dctermshttp://purl.org/dc/terms/
n8http://jv.dbpedia.org/resource/
n17http://ml.dbpedia.org/resource/
dbohttp://dbpedia.org/ontology/
foafhttp://xmlns.com/foaf/0.1/
n6http://dbpedia.org/resource/File:
n14https://global.dbpedia.org/id/
dbthttp://dbpedia.org/resource/Template:
rdfshttp://www.w3.org/2000/01/rdf-schema#
n16http://commons.wikimedia.org/wiki/Special:FilePath/
rdfhttp://www.w3.org/1999/02/22-rdf-syntax-ns#
owlhttp://www.w3.org/2002/07/owl#
wikipedia-enhttp://en.wikipedia.org/wiki/
dbphttp://dbpedia.org/property/
dbchttp://dbpedia.org/resource/Category:
provhttp://www.w3.org/ns/prov#
xsdhhttp://www.w3.org/2001/XMLSchema#
wikidatahttp://www.wikidata.org/entity/
dbrhttp://dbpedia.org/resource/

Statements

Subject Item
dbr:Manipuri_cuisine
rdfs:label
Manipuri cuisine
rdfs:comment
Manipuri cuisine refers to the cuisine of Manipur, a state of northeastern India. Daily meals are based on rice, with a few side dishes of vegetables, fish and meat. A meal would usually have a vegetable stew called ensaang or athongba, flavored with dried or fried fish; stir-fried vegetables called kanghou; and a spicy item, which could be morok metpa (a chilli paste), iromba (boiled and mashed vegetables with chilli and fermented fish), or singju (a piquant salad). All piquant side dishes are accompanied by a choice of fresh herbs, collectively called maroi. The base and essence of Meitei cuisine is the fermented fish called ngari. Several dishes of meat, mostly chicken and pork, are cooked with unique recipes. As a result of religious taboos, however, the Meitei Pangals do not cook the
foaf:depiction
n16:Tharoi_oksha_EATING_CHALLENGE_Manipuri_Tharoi_oksha_chaba_hanba_thuba_tanaba_-_YouTube.png n16:Chahao_kheer.jpg
dcterms:subject
dbc:Culture_of_Manipur dbc:Manipuri_cuisine dbc:Indian_cuisine_by_state_or_union_territory dbc:Northeast_Indian_cuisine
dbo:wikiPageID
25779358
dbo:wikiPageRevisionID
1124017512
dbo:wikiPageWikiLink
dbr:Chutney dbr:Vietnamese_coriander dbr:Sichuan_peppercorn n6:Chahao_kheer.jpg dbr:Pepper_cress dbr:Mushroom dbc:Indian_cuisine_by_state_or_union_territory dbc:Manipuri_cuisine dbr:Eromba dbr:U-morok dbr:Hentak dbr:Garlic_chives dbr:Singju dbr:Curcuma_angustifolia dbr:Split_Gill dbc:Culture_of_Manipur dbr:Houttuynia_cordata dbr:Mentha dbr:Manipur dbr:Meriandra_dianthera dbr:Zanthoxylum n6:Tharoi_oksha_EATING_CHALLENGE_Manipuri_Tharoi_oksha_chaba_hanba_thuba_tanaba_-_YouTube.png dbr:Oenanthe_javanica dbr:Lemon_basil dbr:Jelly_ear dbc:Northeast_Indian_cuisine dbr:India dbr:Eryngium_foetidum dbr:Allium_hookeri
owl:sameAs
n8:Olahan_Manipuri n14:4j6Qv n17:മണിപ്പൂരി_ഭക്ഷണവിഭവങ്ങൾ wikidata:Q5192780
dbp:wikiPageUsesTemplate
dbt:Use_dmy_dates dbt:Transl dbt:Manipur dbt:Cuisines dbt:Short_description dbt:Reflist dbt:Use_Indian_English dbt:Indian_cuisine
dbo:thumbnail
n16:Tharoi_oksha_EATING_CHALLENGE_Manipuri_Tharoi_oksha_chaba_hanba_thuba_tanaba_-_YouTube.png?width=300
dbo:abstract
Manipuri cuisine refers to the cuisine of Manipur, a state of northeastern India. Daily meals are based on rice, with a few side dishes of vegetables, fish and meat. A meal would usually have a vegetable stew called ensaang or athongba, flavored with dried or fried fish; stir-fried vegetables called kanghou; and a spicy item, which could be morok metpa (a chilli paste), iromba (boiled and mashed vegetables with chilli and fermented fish), or singju (a piquant salad). All piquant side dishes are accompanied by a choice of fresh herbs, collectively called maroi. The base and essence of Meitei cuisine is the fermented fish called ngari. Several dishes of meat, mostly chicken and pork, are cooked with unique recipes. As a result of religious taboos, however, the Meitei Pangals do not cook the latter. A side of steamed (a-ngaanba) or boiled vegetables with a hint of sugar (cham-phut) are also quite common as palate cleansers in most meals. The aromatics of most dishes start with frying bay leaf, chives, onion, garlic, and ginger in mustard oil. The rest of the vegetables follow after that. Oil is sparingly used in most of the main stews but the sides of kanghou (stir-fried spicy vegetables) and bora (fritters) make up for that. Fish is also a staple, and appears in every meal, either as ngaari or as roasted or fried pieces. While fish is an essential part of the diet, due to increasing prices, fish curry is prepared only occasionally, or during feasts. The Meiteis and the Pangals live in the valley of Manipur where freshwater fish from lakes and rivers and ponds had been plentiful until recent times. While part of the cuisine has some influences from the cuisines of Southeast Asia, East Asia, Central Asia, Siberia, Micronesia, Polynesia, the Arctic as well as from Assam and West Bengal, the essence remains distinct from any other.
prov:wasDerivedFrom
wikipedia-en:Manipuri_cuisine?oldid=1124017512&ns=0
dbo:wikiPageLength
9783
foaf:isPrimaryTopicOf
wikipedia-en:Manipuri_cuisine