Exploring the flavors, preparation technique and nutritional benefit of indigenous fermented food of Meitei community

The Indian state of Manipur is a significant part of the Indo-Burma biodiversity hotspot. With a long history of maintaining their culture and customs, the Indo-Mongoloid Meitei depend upon a varied bio-resource system for their livelihood, food, and medicine. Hawaijar, Soibum, Soidon, Hentak, and Ngari are examples of fermented foods that are necessary for traditional ceremonies, rites, and celebrations. These foods have a lot of taste, nutrients, and microorganisms. They also have several health benefits. Traditional fermented dishes from the Meitei people in Manipur are nutrient-dense and flavorful.