All posts filed under: MANIPUR

Rootsandleisure_Faces

“Capturing Her Wrinkles Felt Like Capturing a Lifetime of Emotions – Frozen on Her Face” | Old Lady at Maring Village, Manipur by Gautam Raj

“I don’t know her personally. Met her at the local market as we stopped by at Maring village in Manipur on our way to some other village. She was selling fresh vegetables from her garden and was calling out to us to buy them. That’s when I saw her face – and call it timing or luck, the sun was just setting making the lighting perfect for a picture. So I grabbed my camera and asked her if I can take a picture instead. She stared blankly at me, perhaps disappointed that I didn’t buy her vegetables. My first attempt failed.  I told her she was beautiful. She was indeed. In my eyes, the wrinkles on her face made her look even more beautiful and her eyes seemed like she had a story to tell. She smiled shyly and then, laughed a lot when I complimented her smile. Her laughter gave out a feeling of genuine happiness inside. That’s when I clicked the second photo – this picture. This time it came out good. I …

rootsandleisure_recipe

Recipe of “Uti Thongba” Manipur’s Favorite Vegetarian Dish – Contributed by Tushar

No grand feast in Manipur is complete without ‘Uti thongba.’ Uti thongba is a classic manipuri vegetarian dish and there is a variety of how the locals cook and it is enjoyed as a main dish or even a side dish with your favourite meat curry . Today our contributor Tushar from Manipur shares his favorite type of Uti Thongba called ‘Usoi Mangan uti’ (Whole grain with fresh bamboo shoot uti). Read on to find out how to make it! Cooking time: 40-50 minutes Ingredients: 2 cups of overnight soaked dry peas 1 cup of sliced bamboo shoots 2-3 tbs of mustard oil 1 tsp fenugreek seeds 1 tsp cumin seeds 4 green chilies 1 bay leaf 1 and a half serving spoons of chopped chives 1 and a half serving spoons of chopped winter leek 3/4 tsp of salt 3/4 tsp of sodium bicarbonate. Ingredients: Clockwise(L-R) Sliced fresh bamboo shoot, chopped chives, and Overnight soaked dry peas Clockwise (Top R-L) Bay leaf, Cumin seeds, Green chilies, oil, Sodium bicarbonate and salt Directions to cook : Heat …

Rootsandleisure_cafe_forage

A Chat with the Owners of Forage Cafe in Manipur – Your Destination for Local Food and Mediterranean Cuisine

“We chose these cuisines out of our own preference as well as with the consideration that we can make healthful hearty food using fresh ingredients and traditional techniques avoiding artificial flavors and condiments.” The hunt for delectable cuisines never stops; even better when it doesn’t compromise with our health. True to its name, Forage, here’s this lovely couple, Korou Khundrakpam and Kundo Yumnam, from Imphal that after much quest and research, came up with this aesthetically pleasant restaurant that not only serves different kinds of food with a local twist, but also teaches the benefits of healthy and sustainable living through the items and things used in their restaurant. Hi, would you like to tell us a bit about yourselves? We are a couple, Korou Khundrakpam and Kundo Yumnam, from Imphal. We were professionally trained in Fine Arts and we saw our creative pursuits lead us from Delhi to Imphal and from paintings to food! Tell us a bit about the restaurant and when was it launched? After trading our arts practice in Delhi for …

RootsandLeisure_HillWild

“Hill Wild Chocolates” from Manipur are Made with Local Nuts and Seeds | A Chat with Founder Zeinorin Stephen

Armed with the passion for experimental ideas and geared with confidence and determination, Zeinorin from Ukhrul is not your regular entrepreneur. What sets her apart is her insatiable appetite for success and new ventures. The young lady will stop at nothing to keep her spirit high and going! And she has a secret sauce that literally helps her do that – which involves chocolates. Here’s her story. She’s someone you’ll always find hustling – wherever or whatever the situation. Along with running multiple initiatives under her venture “Hill Wild”, she also leads an NGO called “Phiva” which trains and works with women (they have 13 so far) to  make pickles and doughnuts. Hi Zeinorin, tell us something about yourself and How did you start your chocolate startup?  I’m Zeinorin Stephen from Ukhrul, Manipur. I often call myself a passionate entrepreneur because no matter how often I fail,  I always move on with persistence. It’s almost innate. I love sharing knowledge and I  have been extremely fortunate for I always end up meeting people with similar ideas and altruistic vision. So …

RootsandLeisure_StinkyBeansRecipe

Recipe | Stinky Beans and Smoked Beef Chutney

  Ingredients: 1 thinly sliced Stinky beans (Yongchak) 2 pieces of smoked beef A handful of chameleon roots 4 leaves of sliced Lomba (Elsholtzia griffithii ) 1 small sliced onion A handful of coriander leaves 1 medium sized sliced king chilli 2 Roasted fermented fish 2 gloves of garlic Salt to taste Directions to cook: Mash garlic gloves using a mortar and pestle Add roasted fermented fish and mash Roast the smoked beef and shred it into pieces Mix stinky beans, smoked beef, lomba, onion, chilli and chameleon roots in a bowl Add the mashed garlic and fermented fish Add salt Mix it well

RootsandLeisure_KidsnTea

Faces | A gossip over a cup of tea

This picture was taken in Teinem Village, Ukhrul. I was there for my friend’s wedding. Just before I left the village I was having tea at the bride’s resident and I saw these two children. They are the nieces of the bride and were sitting by the door having tea and giggling to themselves. I thought it would make a great picture  ~ Kahorpam Horam (@kahorpamhoram)

RootsandLeisure_FoxNutChutney1

Recipe | Fox Nut and Bitter Tomato Chutney

Ingredients: A small bowl of Fox Nut 3 Sliced bitter tomato 2 Roasted fermented fish 1 medium sized sliced King chilli 4 sliced Naga onion 2 garlic cloves Salt to taste A handful of coriander A handful of chameleon roots Direction to cook: Mash garlic gloves using a mortar and pestle Add roasted fermented fish and mash Mix fox nut, bitter tomato, naga garlic, chilli and chameleon roots in a bowl Add the mashed garlic and fermented fish Add salt Mix it well Garnish it with coriander leaves

RootsandLeisure_VisualArtist_ThokchomSony

Defying Society’s Beauty Standards with Art: Thokchom Sony | Visual Artist | Imphal & New Delhi

  There is a common saying that beauty is in the eye of the beholder.  That idea is further complicated when we look at it through the eyes of different cultures that exist today. In today’s globalized world, culture, race, and media intersect to create an idea of beauty that is admired by a collective and not an individual. Pop media and artists today have a bigger responsibility to open the world’s eyes to what today’s beauty standards are and what they need to be. We speak with visual artist Thokchom Sony on the importance of showcasing cultural importance in art. Tell us a bit about yourself. I’m a 29-year-old visual artist from Imphal and am currently based in New Delhi.  I have lived in the south of Delhi for the last 10 years, where my career has continued to grow. This is where I’ve regained a sense of self-assurance. I have attained a Bachelor’s degree in fine arts from Jamia Millia Islamia Institute and I have a postgraduate diploma in visual effects and animation …

Rootsandleisure_Recipe_Eromba

Recipe | Manipuri Dish: Paan( Colocasia/Arbi) Eromba

Eromba is one of the most popular dishes Manipuris prepare for their lunch/dinner. It is a local-favourite dish, enjoyed by people from other parts of Northeast as well. It’s usually made with boiled vegetables mashed with ngari (fermented fish) and chillies. Vegetables like yongchak (tree beans), soibum (bamboo shoots), yendem (buckwheat), belandri (lady’s finger), lafu (banana stem) and Paan (colocasia/arbi) are commonly used to make different varieties of eromba. Our recipe today, is the Paan (colocasia/arbi) eromba contributed by our lovely R&L follower, Impala Ayekpam. This is a simple dish you can easily make using ingredients available around your kitchen! Paan (Colocasia/Arbi) Eromba Prep Time: 10 mins Cooking Time: 15-20 mins  Ingredients: 250gm of Paan/colocasia/arbi (washed and peeled) 10-12 Dried red chillies/1-2 king chillies (whichever is preferred) 5-6 Ngari/fermented fish 2-3 smoked fish (optional) Salt to taste. Garnish :  Fresh 1/2 u-morok/ghost pepper (thinly sliced) and Spring onions/corrainder (chopped) Directions to cook:  Add 4-5 cups of water in a pressure cooker and boil the arbi and chillies.  Let it whistle  for about 4-5 times  Cool it down and drain the water  Roast the …

RootsandLeisure_FashionDesigner_Zimik

How This Young Designer from Ukhrul Is Breaking Through The Clutter In The Fashion Realm | Easternlight Zimik

  “It is said that a person’s personality is reflected through the clothes they wear and that it depicts your true self. Each piece of a clothing has its own story to tell. As a person we wear a different face every day, wherever you go you are a different person and the clothes you wear tell a different story, the real story.” ~Fierce Berry Easternlight Zimik is a fashion designer, illustrator and print designer who draws inspiration from music, poetry and Japanese holistic fashion. Zimik graduated from NIFT, New Delhi and aims to create a voice through his designs where concept meets commercial value. He is currently working as a head designer for a brand called ZINGRIN in Delhi. Tell us a little about yourself. Hi ! I am Easternlight Zimik from Ukhrul, Manipur. I am working as fashion designer, fashion illustrator and print designer. I am in my mid-twenties. I did my graduation from Delhi University and fashion designing at NIFT Delhi. I am currently based in New Delhi working as a head designer for the brand, ZINGRIN. Besides …