Ngari Manipuri Shidol, Fermented Shutki and Puthi, Traditional North East Indian Food

NGARI is indigenous to Manipur and is also valued as a food ingredient in other northeastern states of India. Fermentation is one of the oldest and most economical methods for Ngari- a traditional fish product of Manipur, Ngari, a fermented fish product made from sun-dried non-salted fish, is one such food item that the people of Manipur like—producing and preserving foods. In addition to preservation, fermented foods can also enhance flavour, increase digestibility, and improve nutritional and pharmaceutical value. The popularity of the product is due to its inviting flavour. The people of Manipur consume it almost every day; hardly a day passes without NGARI being cooked.