Nutrient-rich ootti is a must on Manipuri platter on festivals
Wild plant delight
Wild plants have exercised the culinary imagination of people in Manipur since yore. The state abounds in various species of Colacasia, wild peas, bamboo plants and Langenaria cineria. These plants are rich in nutrition and their shoots, fruits, leaves and corms are ingredients for a variety of Manipuri recipes.
Amongst them is ootti, a traditional delicacy thats a must on the Manipuri platter during festive occasions such as makam-chakouba (marriage feast), Sajibu-cheraoba (the Manipuri new year), kang (chariot festival) and other social and religious rituals. Various wild plants such as Colacasia esculenta, Langenaria cineria and bamboo plants are used to prepare the dish.
H Birkumar Singh and Alka Jain are with the Council for Scientific and Industrial Research's Regional Laboratory Substation at Imphal, Manipur
We are a voice to you; you have been a support to us. Together we build journalism that is independent, credible and fearless. You can further help us by making a donation. This will mean a lot for our ability to bring you news, perspectives and analysis from the ground so that we can make change together.
Comments are moderated and will be published only after the site moderator’s approval. Please use a genuine email ID and provide your name. Selected comments may also be used in the ‘Letters’ section of the Down To Earth print edition.