Ghost Pepper: It’s famous as Naga Chilli in other parts of the country. Nagas calls this as “Raja Mircha”(King chilli) and In Manipur it’s called Umorok(pronounced as Oo-mo-rok). The production of this chilli is mostly in Manipur and consumes heavily in Manipur and Nagaland. Umorok found in Nagaland are mostly harvested in Manipur and brought to Nagaland as this chilli became The Nagaland’s favourite chilli and made famous by Nagas across the country.
I m a meitei ...the so called king chilli chilli(bhoot jhoolia) originated from nagaland...the exact region is unknown...but most likely region in present day mao to angami region.
It does not originate from any states, it has been used by different states for spicy , it is just that Naga foods are more famous than any other northeastern states dishes , they famously showcased it . Arunachal to mizoram they use it .
@@rinaolei6541 don't make fools to people your name is naga not meitei name... And nice try the truth is uumorok (so called naga chili) originated from Manipur proof is the history
The ingredients are available in almost every part of the north east so the names are different in each region.. for eg the chilli is callwd oomorok in Manipur, naga chilli or king chilli in Nagaland, bhoot jholokia in Assam. I appreciate him exploring new cuisine and sharing it to the world. God bless!
Nagaland and Manipur are two separate states aur agar Manipuri dish bol rahe ho to thoda sa mehnat karke Manipur me kya kehte hai krupya karke ye pata laga le. Bhoot jholokia is called "Oo Morok" in Manipuri, and Naga Daal you are talking about is called "Chaakwai", bamboo shoot is called "Soibum (when fermented)", " Usoi (natural ones)" and so on. And it is "Ngari" not nyayi, that fermented fish. Please kindly don't misguide or spread incomplete/incorrect info. Otherwise, it is so great for the rest of the content. You nailed it with so many intricate ingredients of Manipur/Northeast.
@@agrippa-theskeptic9346he is not showing off he is showing off that many ingredients are being hijacked in naming. What is king chilli? Raja mirch which is a Hindi word😂
@@BashDroidHe is not offended. Can't you even understand what he is trying to say??? He is defending his native culture. If they are giving wrong information, it needs to be corrected.
I'm a Manipuri and Whatever you are doing is doing great ... To bring out the taste and the culture you deserve a thumps up .... Thagatchari thank you ❤❤
Singju ,eromba ,utti ,chakhao kheer are some booming dishes of the meiteis..dat has became lil transformation in taste n looks by other state lovers of dese dishes...adding eggs in singju started jst recently with d coming of reels n videos by d youngsters of manipur..coz singju goes well with anything..even u can add all d items of chatpata in it..but d original ones only used roasted besan or grinded peas and grinded perilla seeds..in olden days till today,to enhance d mixture adding papad or bhujia was common
Respect, respect when other people call it stinky, but you learned how to make it.North east food is very healthy and good for diet and best if you have health issues.
Omg omg…. My manipuri eromba ❤❤❤ Cant believe that u spent time n explore our cuisine.thank u Both eromba n sinju is prepared from fresh seasonal vegies. Eromba can be with brinjal or okra or beans or bamboo shoot or so many other veggies… just potato Singju also have many types depending on the season.
Great combo indeed! BTW what you are referring to as “naga dal” is actually called ‘chaak-hawai’ in Manipur. Hawai is the generic term for legumes. This one is starchier than the rest, probably that’s why is is called chaak-hawai, where chaak= rice.
We normally do not use mustard seeds in chiclen curry, at least not in manipur. But your version looks and sounds sooooo tasty. Thanks for showcasing our manipuri cuisine. In manipur we call bhoot jalokia as U morok and naga beans as chakwai. Try boiling it with mustard leaves without any seasoning. It tastes awesome.
I appreciate your love and passion towards North-Eastern culture and cuisines. I think you're the only chef who loves to explore our cuisine in-depth. Thanks alot ...do visit Meghalaya someday and learn our cuisine as well.
Keep discovering the North-east... It's not Naga dal it's called Rice beans.. Just keeping a suffix Naga sounds bad (no offence please) ... The same dal is found in Manipur, Mizoram, Nagaland and Arunachal Pradesh... The King chilli/Naga chilli/Umorok/Bhoot Jholokia are found in Assam, Manipur and Nagaland and they all belong to the same strain of gene pool...
That's not sesame powder but perilla seed powder. Though both sesame and perilla are called commonly thoiding in manipuri (sesame is actually called thoiding kangsubi). And it also not tulsi flower but lomba ( Elsholtzia griffithii ). The basil used which you captioned as tulsi is hoary basil ( Ocimum album )
Wow just came across this video.. food from my home state and prepared by one of my favorite Chef Ranveer.. you just elevates Manipuri Cuisine to another level.. thank you ❤
Why don't you come down to Manipur and hope you will love Manipuri food and will be happy to take you around and will take care of you, happy to help you
Ranveer may be the first North Indian to call Ngari's smell as "sweet" lmao... Anyways. never would have dreamt of Ranveer making my home-state's dish. Proud Manipuri here!
as a Manipuri, I appreciate the hard work and the intentions to introduce our food and cuisine to the world. but there are some techniques and methods which needs to be improved when preparing those cuisines, also improve the naming of many ingredients. I'd warmly welcome u to my home if you'd like to experience the authentic Manipuri cuisine. I'll also take u some beautiful places where you'll enjoy the raw beauty of Monther Nature in Manipur. lots of love. keep up the good work. never hesitate to approach to me if u want to come meet me❤
Whenever i want that typical punjabi dhaba wala taste ,i always open your chnl to see and check the small little golden ingredients. But today i wish to taste the eromatic eromba which is prepare by the great chef like you . Thanks a lot for counting on our very own aunthentic cuisine too ...eromba is one of everyone's fav in Manipur. That type of basil leaf is very good to make pakoura too ,pls try it ❤
'Har woh cheez jiske picche main bhaag raha hu, woh aaj North East mein hai, hum bol rahe hai farm to table ..... sustainability iss duniya ka future hai, kuch aisa karen ki aane waali generation ke liye chhodke jayen, dharti aur resources ki izzat North East mein hai....' Thanks Chef Ranveer for sharing the rich culture and cuisine of the North East!
I am not from Manipur but I am very much happy that Ranveer sir You are giving our northeast much love and hope sir U make more Dish of Northeast like Tripura, nagaland, Sikkim, Arunachal Pradesh, mizoram.
To be precise, the Naga of Manipur running a shop in Kalina Mumbai University calls it Naga dal but reference made is dal consumed mostly by Kuki. I was eh till I saw what it was.
Almost every process is correct but some step will not bring the real flavour. Singju has lots of ingredients in Manipur, outside Manipur we compromise with whatever we have. You should see how manipuri women cut the ingredients of singju they are so thin (its not easy task even for me). Sir you should really visit Manipur if want to know the real taste of Manipur. So far thank you.
I’m so happy you love NE food especially fermented things…. One of the finest chef experiencing and loving it is a huge achievement for us. Please do visit Manipur/NE and experience all our dishes.
GUYS INSTEAD OF CLAIMING OWNERSHIP OF INGREDIENTS, SPICES AND BACKLASHING PLEASE APPRECIATE THAT A GUY FROM THE MAINLAND INDIA IS SPEAKING HIGHLY ABOUT NORTH EAST INDIA. TODAY ITS MANIPURI DISH THOUGH HIS STYLE IS A LIL DIFFERENT FROM OUR TRADITIONAL STYLE BUT THE MAIN THING IS THE MAIN INGREDIENTS ARE THE SAME AND HE GAVE PROPER CREDITS .
Hum bishnupriya log sir eromba firmentad dry fish paste (hidol) bolte hain woh use karte hain ,eromba main onion ,garlic use nhi krte different types of vegetables ,masoor dal , hidol boil karke eromba banate hain
Thank You Bhai for so much details and love for Eromba...please used hands for mashing ...that's the secret of Eromba...but ofcourse hash hands properly 😂 thank you
If u learn how to make eromba n singju Manipuri traditional food from Nagaland u will get only 30% of test from original coz this two item is the traditional curry for meitais . There is more than 100 different types of curry for manipuri specially for meitais. So come to manipur n test it.
Ghost Pepper: It’s famous as Naga Chilli in other parts of the country. Nagas calls this as “Raja Mircha”(King chilli) and In Manipur it’s called Umorok(pronounced as Oo-mo-rok). The production of this chilli is mostly in Manipur and consumes heavily in Manipur and Nagaland. Umorok found in Nagaland are mostly harvested in Manipur and brought to Nagaland as this chilli became The Nagaland’s favourite chilli and made famous by Nagas across the country.
It's also known as "Bhut Jolokia" which is translated as Ghost Pepper and predominantly found in Assam, Nagaland, Manipur and Mizoram.
I m a meitei ...the so called king chilli chilli(bhoot jhoolia) originated from nagaland...the exact region is unknown...but most likely region in present day mao to angami region.
It does not originate from any states, it has been used by different states for spicy , it is just that Naga foods are more famous than any other northeastern states dishes , they famously showcased it . Arunachal to mizoram they use it .
@@rinaolei6541 don't make fools to people your name is naga not meitei name... And nice try the truth is uumorok (so called naga chili) originated from Manipur proof is the history
@@rinaolei6541 meitei macha oira umorok kaida hwrkkefao khngdaba
The way you handle fermented fish and bamboo shoot looks so compassionate as a chef. It is difficult to handle by lot of people in India.
thanks Ranveer...we need your support in promoting our cuisine
The ingredients are available in almost every part of the north east so the names are different in each region.. for eg the chilli is callwd oomorok in Manipur, naga chilli or king chilli in Nagaland, bhoot jholokia in Assam. I appreciate him exploring new cuisine and sharing it to the world. God bless!
Nagaland and Manipur are two separate states aur agar Manipuri dish bol rahe ho to thoda sa mehnat karke Manipur me kya kehte hai krupya karke ye pata laga le. Bhoot jholokia is called "Oo Morok" in Manipuri, and Naga Daal you are talking about is called "Chaakwai", bamboo shoot is called "Soibum (when fermented)", " Usoi (natural ones)" and so on. And it is "Ngari" not nyayi, that fermented fish. Please kindly don't misguide or spread incomplete/incorrect info. Otherwise, it is so great for the rest of the content. You nailed it with so many intricate ingredients of Manipur/Northeast.
chill bro, why are you so offended ... let him cook
@@BashDroidhe is not offended, he is showing off!😂
Naga Dal we call it chawai..not Chahao..chaohao is different rice variety, black rice
@@agrippa-theskeptic9346he is not showing off he is showing off that many ingredients are being hijacked in naming. What is king chilli? Raja mirch which is a Hindi word😂
@@BashDroidHe is not offended. Can't you even understand what he is trying to say??? He is defending his native culture. If they are giving wrong information, it needs to be corrected.
Eromba and Shingju both cuisine is for Manipur MEITEI community cuisine...
You are right
King chili origin from Manipur not from Nagaland
Assam laughing in corner
@@shaddixzemsyendrembam118no one knows that
I'm a Manipuri and Whatever you are doing is doing great ...
To bring out the taste and the culture you deserve a thumps up ....
Thagatchari thank you ❤❤
Most satisfying part.. is mixing the singju. With your bare hands.. mouth watering .. 🤤
Manipuri cuisine ..soibum(bamboo shoot)eromba &chaak-wai singju🥲🥲🥲🥲mouth watering...i lv it..
Thanks a lot, for giving this much respect & love to our North-East cuisine . Thank you sir
Singju ,eromba ,utti ,chakhao kheer are some booming dishes of the meiteis..dat has became lil transformation in taste n looks by other state lovers of dese dishes...adding eggs in singju started jst recently with d coming of reels n videos by d youngsters of manipur..coz singju goes well with anything..even u can add all d items of chatpata in it..but d original ones only used roasted besan or grinded peas and grinded perilla seeds..in olden days till today,to enhance d mixture adding papad or bhujia was common
One of the things I appreciate about this content is the chef's ability to bring together the diversity of the Northeast.
Respect, respect when other people call it stinky, but you learned how to make it.North east food is very healthy and good for diet and best if you have health issues.
Omg omg…. My manipuri eromba ❤❤❤
Cant believe that u spent time n explore our cuisine.thank u
Both eromba n sinju is prepared from fresh seasonal vegies. Eromba can be with brinjal or okra or beans or bamboo shoot or so many other veggies… just potato
Singju also have many types depending on the season.
Great combo indeed! BTW what you are referring to as “naga dal” is actually called ‘chaak-hawai’ in Manipur. Hawai is the generic term for legumes. This one is starchier than the rest, probably that’s why is is called chaak-hawai, where chaak= rice.
This was 1st ever cooking show I started watching, still remember waiting every week for new episodes to release
The fermented bamboo shoot should be washed multiple times to remove the sourness. We even use salt and hot water to do that
It's glad to see how you appreciate North Eastern cuisine as a whole region. Proud with our rich cultural heritage and food.
We normally do not use mustard seeds in chiclen curry, at least not in manipur. But your version looks and sounds sooooo tasty. Thanks for showcasing our manipuri cuisine. In manipur we call bhoot jalokia as U morok and naga beans as chakwai. Try boiling it with mustard leaves without any seasoning. It tastes awesome.
We used ..
I am Manipuri.. living in Gurgaon. Though it is a 1year old video but seeing Ranveer making my traditional dishes ...it's an outstanding feeling.❤
I m a manipuri living in delhi your vdo brings back my memories to home. Looks perfect and delicious.❤
The Bean is called chaak-hawai not Naga Dal. It is from Rajma Family
Cabbage Banana flower banana stem or raw pappaya goes nice with singju veg people can avoid the fish
Northeast is our hidden gem. Our government and private travel businesses should promote tourist tours and destination weddings in the Northeast.
Not gonna happen anytime soon
Thanks for embracing Northeast food and highlighting it's authenticity. ❤
I appreciate your love and passion towards North-Eastern culture and cuisines. I think you're the only chef who loves to explore our cuisine in-depth. Thanks alot ...do visit Meghalaya someday and learn our cuisine as well.
Manipuri cuisine lots of love from Manipur ❤
Keep discovering the North-east... It's not Naga dal it's called Rice beans.. Just keeping a suffix Naga sounds bad (no offence please) ... The same dal is found in Manipur, Mizoram, Nagaland and Arunachal Pradesh... The King chilli/Naga chilli/Umorok/Bhoot Jholokia are found in Assam, Manipur and Nagaland and they all belong to the same strain of gene pool...
Beautiful typical meitei dish
That's not sesame powder but perilla seed powder. Though both sesame and perilla are called commonly thoiding in manipuri (sesame is actually called thoiding kangsubi). And it also not tulsi flower but lomba ( Elsholtzia griffithii ). The basil used which you captioned as tulsi is hoary basil ( Ocimum album )
I like ranveer's video the way he cook,talk n smile💫
Hi Biseswar, Thank you for your kind words. We really appreciate your feedback.
Manipuri Meitei Food 🥗 😋😋😋 thanks for spreading our Culture food
Wow just came across this video.. food from my home state and prepared by one of my favorite Chef Ranveer.. you just elevates Manipuri Cuisine to another level.. thank you ❤
I have already had my dinner. M hungry again... thank you sir for introducing the manipur eronba to the world.... 😊
Today I can see u using varieties of herbs from manipur, I love it when u say meiphung...
Why don't you come down to Manipur and hope you will love Manipuri food and will be happy to take you around and will take care of you, happy to help you
Bhut johlakia Manipur mae Uumorok
Ranveer may be the first North Indian to call Ngari's smell as "sweet" lmao... Anyways. never would have dreamt of Ranveer making my home-state's dish. Proud Manipuri here!
For your information, Bengali also eat Ngari.
@@user-tf1cl9pf5kyes but it's a bit different the Bangladesh ones are a bit dry and uses bigger fishes.
@@user-tf1cl9pf5k are you sure? sukha mas and ngari are different. 😅
Good to see you Tangkhul folks
N thanks chef fir bringing out such a fresh cuisine ♥️
as a Manipuri, I appreciate the hard work and the intentions to introduce our food and cuisine to the world. but there are some techniques and methods which needs to be improved when preparing those cuisines, also improve the naming of many ingredients. I'd warmly welcome u to my home if you'd like to experience the authentic Manipuri cuisine. I'll also take u some beautiful places where you'll enjoy the raw beauty of Monther Nature in Manipur. lots of love. keep up the good work. never hesitate to approach to me if u want to come meet me❤
Thanks ranveer ❤atleast you know northeast is not about momos and noodles ❤proud moment being an northeast indian❤
Thanks Ranveer lots of love from Manipur ❤❤😊
Whenever i want that typical punjabi dhaba wala taste ,i always open your chnl to see and check the small little golden ingredients. But today i wish to taste the eromatic eromba which is prepare by the great chef like you . Thanks a lot for counting on our very own aunthentic cuisine too ...eromba is one of everyone's fav in Manipur. That type of basil leaf is very good to make pakoura too ,pls try it ❤
You are one hell of an explorer🎉 really enjoyed your every content ham bhi bahut sikhne ko mila hats off to u🎉
'Har woh cheez jiske picche main bhaag raha hu, woh aaj North East mein hai, hum bol rahe hai farm to table ..... sustainability iss duniya ka future hai, kuch aisa karen ki aane waali generation ke liye chhodke jayen, dharti aur resources ki izzat North East mein hai....'
Thanks Chef Ranveer for sharing the rich culture and cuisine of the North East!
4:50 power of UMOROK🔥🔥
Love you from Manipur❤❤❤❤❤❤❤
only a small correction its 'ngari' not 'nyari'.
I am not from Manipur but I am very much happy that Ranveer sir You are giving our northeast much love and hope sir U make more Dish of Northeast like Tripura, nagaland, Sikkim, Arunachal Pradesh, mizoram.
Calling “Chak hawai” as Naga Daal literally hurts me.
Bro we all r same ...Naga dal Chack howai ..same...same...jst enjoy
To be precise, the Naga of Manipur running a shop in Kalina Mumbai University calls it Naga dal but reference made is dal consumed mostly by Kuki. I was eh till I saw what it was.
Me too it really hurts😅
Their Guest are Tangkhul Nagas from Manipur so, We call it " naga Dal" For Chawai... .. 😂
Eromba and singju Manipuri favourite cuisine
Ranveer ji aap naga dish banarahe hai yai Manipuri dish, Manipuri dish has its unique identity, taste and all.
That is why We are proud to be Indian. ..
deepak
As a Manipuri i appreciate the hardwrk and research gone in nd showcasing the dish to mainland India.
Please come to Manipur and have a real taste and history of Manipur Cuisine ❤
Love from Manipur ❤
I like the chef how he respect every different cuisine
Thank you bro love from Manipur ❤❤❤
Ak uti or chagempoba dish kar dijiye Manipur ka
Thank you so much for this content. ..love from Manipur❤❤❤❤❤
Hi, We are happy that you like our show.
Eromba is one of the easiest dishes. It's the first one I learned.
❤....manipuri and Naga style ,,,craving never stops
Love from Assam❤❤❤
U r great.
It's call "Maan dhaniya".
I m from North East, tripura.
Thank you sir
Ranveer sir. It's mouth watering for me when you prepare the shingju. Too gooddddd. Appreciate your hardwork. Next time maroi and bori thongba😂
Almost every process is correct but some step will not bring the real flavour. Singju has lots of ingredients in Manipur, outside Manipur we compromise with whatever we have. You should see how manipuri women cut the ingredients of singju they are so thin (its not easy task even for me). Sir you should really visit Manipur if want to know the real taste of Manipur. So far thank you.
Thank you for coming
The way you describe the culture and understanding the people, Sir, you much be an amazing person ❤
I’m so happy you love NE food especially fermented things…. One of the finest chef experiencing and loving it is a huge achievement for us. Please do visit Manipur/NE and experience all our dishes.
That’s not Naga-Dal its call chakwai….. difficult to cook but taste is much more than Razma dal
Is "ja mardoh" same as the "mosondori" of Assam?
Bengali people also eat Ngari the Fermanted Fish ❤
Looking soooooo delicious ❤❤❤
The way he said 'Meifu'
Love ❣️ from Manipur
Sir, plz try Manipuri Singju, kind of a salad. You'll be excited.
Do watch the video completely 😅
My best chef
Bro love you yaar bhut acha laga I miss my homeland bro thnk u bro amazing vdo and thank for respect our culture
All the mothers of Manipur is the perfect chef of this cuisine
Thank you so much for promoting ur cuisine ……,❤❤❤
GUYS INSTEAD OF CLAIMING OWNERSHIP OF INGREDIENTS, SPICES AND BACKLASHING PLEASE APPRECIATE THAT A GUY FROM THE MAINLAND INDIA IS SPEAKING HIGHLY ABOUT NORTH EAST INDIA. TODAY ITS MANIPURI DISH THOUGH HIS STYLE IS A LIL DIFFERENT FROM OUR TRADITIONAL STYLE BUT THE MAIN THING IS THE MAIN INGREDIENTS ARE THE SAME AND HE GAVE PROPER CREDITS .
Superb presentation 👍
Hi Kanak, Thank you for your appreciation.
Mouth watering 😊
Hum bishnupriya log sir eromba firmentad dry fish paste (hidol) bolte hain woh use karte hain ,eromba main onion ,garlic use nhi krte different types of vegetables ,masoor dal , hidol boil karke eromba banate hain
Jst came to know now n I'm loving it 😍😍 I know all the ingredients right away
Try out another cuisine of manipur also we love to see such things
Love you from Manipur
The typical sesame powder is perilla seeds. Nice video
Thank you so much for bringing diversity to your channel.
Super fan of you.
Hi, Thank you for your appreciation
We Assamese people call that maan dhania..really enjoyed...
You are making singju with ethnic ingredients 😍😍
Thank You Bhai for so much details and love for Eromba...please used hands for mashing ...that's the secret of Eromba...but ofcourse hash hands properly 😂 thank you
First time watching your show and I am a new fan now. Loved it.
Hi, We are happy that you like our show.
You just raised the curtains! Let the party begin❤
If u learn how to make eromba n singju Manipuri traditional food from Nagaland u will get only 30% of test from original coz this two item is the traditional curry for meitais . There is more than 100 different types of curry for manipuri specially for meitais. So come to manipur n test it.
I am in outside of manipur
looks yummy please introduce singju in master chef india competition
It's kordoiheria jala in lower assam. It's an emotion for assamese people. ❤
Thanks sir, your pronunciation is so lovely. ❤ 4m Manipur
Actually sir I love to see all urs videos but the chilli name is umorok in manipur.
Plz uti 👈banaiye . Usme bamboo dalte h but ynha bamboo milna mushkil h uske jgh kya use kr skte ??
Hi I am from manipur. I thing in singju a main ingredient mist
thank u sir for bringing this recipe