Manipuri style tan ngang Recipe | Simple Vegetarian Method — Simple Lunch You Can Make Today

A celebrated classic from the North East India Recipes culinary tradition, this recipe has been enjoyed by generations of home cooks across India. A satisfying lunch option that balances taste, nutrition, and ease of preparation.

Whether you're a seasoned home chef or a curious beginner, this Manipuri style tan ngang recipe is designed to deliver restaurant-quality results in your own kitchen. The step-by-step video above walks you through every technique — from preparation to plating — so you can cook with confidence.

The recipe uses 3 key ingredients including fermented fish, herbs, chilies. Each serving contains approximately 280 calories, with 25g of protein — making it a guilt-free addition to your diet.

Did you know? A pungent chutney where ngari (fermented fish) is pounded with 20+ local herbs. The umami bomb includes maroi nakuppi (a Manipuri herb). Traditionally served in banana leaves to mellow the aroma. Fermentation increases vitamin B12 content. A staple since the 15th century Meitei kingdom. The intense flavor means a little goes far. Best with steamed rice and boiled veggies.