Manipuri cuisine is simple, organic and healthy. Dishes are typically spicy foods that use chili pepper rather than Garam
masala .Manipuris typically raise vegetables in a kitchen garden and rear fish in small ponds around their house. Since the vegetables are either grown at home or obtained from local markets, the cuisine is very seasonal, each season having its own special vegetables and preparations.he taste is very different from mainland Indian cuisines because of the use of various aromatic herbs and roots that are peculiar to the region eg. maroi napakpi, maroi nakuppi, awa phadigom, mayang-ton, toning-khok etc.
Further, many of the vegetable that are used in daily meals are found only in and around the region and not seen elsewhere.There are also ingredients in the cuisine that require an acquired taste, such as hawaijar (fermented soya bean, somewhat similar to the Japanese Natto), soibum (fermented bamboo shoot)
and ngari (fermented fish).