Manipur

Fried rice with mixed vegetables and spices

Black chickpeas with onions, tomatoes, chili peppers, spices

Paneer curry, serve with rice

Deep-fried wheat flatbread with curd, may also be made with finger millet

Black rice pudding flavored with cardamom and garnished with raisins, nuts

Rice wine is an alcoholic beverage fermented from rice, traditionally consumed in East Asia, Southeast Asia and South Asia, where rice is a quintessential staple crop. Rice wine is made by the fermentation of rice starch, during which microbes enzymatically convert polysaccharides to sugar and then to ethanol. The Chinese mijiu , Japanese sake, and Korean cheongju, dansul and takju are some of the most notable types of rice wine. Rice wine typically has an alcohol content of 10–25% ABV, and is typically served warm. One panel of taste testers arrived at 60 °C (140 °F) as an optimum serving temperature. Rice wines are drunk as a dining beverage in East Asian, Southeast Asian and South Asian cuisine during formal dinners and banquets, and are also used as cooking wines to add flavors or to neutralize unwanted tastes in certain food items (e.g. seafood such as fish and shellfish). The production of rice wine has thousands of years of history. In ancient China, rice wine was the primary alcoholic drink. The first known fermented beverage in the world was a wine made from rice and honey about 9,000 years ago in central China. In the Shang Dynasty (1750-1100 BCE), funerary objects routinely featured wine vessels. The production of rice wine in Japan is believed to have started around third century BCE, after the introduction of wet rice cultivation.

Spicy mashed potatoes, mashed potatoes with red chili peppers

Pork and bamboo shoot stir fry

Mutton or goat curry

Fish, shrimp, bean and vegetable stew

Rice porridge with cardamom, nuts, raisins, coconut

Fried rice with mixed vegetables and spices

Black chickpeas with onions, tomatoes, chili peppers, spices

Dishes made with pulses like chana (chickpea), masur (lentil), mung bean, tur (pigeon pea)

Boiled and mashed vegetables with ngari (fermented fish), chili peppers

Seasonal vegetable stew, serve with rice or fish

Pumpkin and onions with spices, chili peppers, serve with rice, roti

Green pea curry with chili peppers, turmeric, coriander, cumin, fenugreek

Curry with black gram lentil dumplings and chives

Fried fish, fish steaks are seasoned with spices and herbs, then pan-fried until crispy

Fish curry, fish stewed with vegetables, potatoes, spices and herbs

Fish, herbs and spices steamed in turmeric and banana leaves

Spicy pork curry with bamboo shoots, mustard leaves

Paneer curry, serve with rice

Fermented bamboo shoot curry

Chicken curry

Akhuni is a fermented soybean product commonly used in Naga cuisine of India and Myanmar. The word Axone is from the Naga Sümi language, and is a combination of two words. Axo means "aroma" or "smell" and ne or nhe (similar word "tho") means "deep" or "strong". So it can be literally translated as "deep smell" or "strong smell".

Bamboo shoots or bamboo sprouts are the edible shoots of many bamboo species including Bambusa vulgaris and Phyllostachys edulis. They are used as vegetables in numerous Asian dishes and broths. They are sold in various processed shapes and are available in fresh, dried, and canned versions. Raw bamboo shoots contain cyanogenic glycosides, natural toxins also contained in cassava. The toxins must be destroyed by thorough cooking, and for this reason, fresh bamboo shoots are boiled before being used in other ways. The toxins are also destroyed in the canning process. Most young bamboo shoots are edible after being boiled to remove toxins, but only around a hundred or so species are harvested regularly for edible shoots. These are usually from species that are also cultivated for other uses. These include:

Boiled vegetables, beans, carrots, cucumber, gourd

Black chickpeas with onions, tomatoes, chili peppers, spices

Stewed vegetables or vegetable soup, made with, for example, onions, mushrooms, spinach, chili peppers, ginger paste, chili paste, soy sauce

Orange-fleshed cucumber, consumed as cooked vegetable or as chutney

Fermented soybeans

Stir fried vegetables, chickpeas, potatoes, with spices

Spicy chickpea snack, made with chickpeas, onion, tomatoes, garlic, ginger, chili powder, cilantro

Roasted tomatoes in sweet and tangy syrup

Yellow pea curry

Spring onion fritters

Spicy chutney made with chili peppers, onions, garlic chives, mint, coriander, ngari (fermented fish)

Fermented and dried fish, used to make chutney, eromba, cooked with taro leaves or vegetables

Fermented and dried fish, used to make chutney, eromba, cooked with taro leaves or vegetables

Turmeric leaves cooked with ngari (fermented fish), spices, chili peppers, serve with sweet chile sauce

Spicy gram flour curry

Bread roll, introduced by the Portuguese

A pitaya or pitahaya (/ˌpɪtəˈhaɪ.ə/) is the fruit of several cactus species indigenous to the region of southern Mexico and along the Pacific coasts of Guatemala, Costa Rica, and El Salvador. Pitaya is cultivated in East Asia, South Asia, Southeast Asia, the United States, the Caribbean, Australia, Brazil, and throughout tropical and subtropical regions of the world. Pitaya usually refers to fruit of the genus Stenocereus, while pitahaya or dragon fruit refers to fruit of the genus Selenicereus (formerly Hylocereus), both in the family Cactaceae. The common name in English – dragon fruit – derives from the leather-like skin and scaly spikes on the fruit exterior. Depending on the variety, pitaya fruits may have sweet- or sour-tasting flesh that can be red, white, or yellow in color.

Singju is a dish from Manipur. It originated with the Meitei-culture but has been widely adopted by most of the ethnic communities of the state and in some neighbouring states of Northeast India. Often served as a spicy side dish, it is also popular as an afternoon or evening snack.

Fermented bamboo shoots, used in several dishes

Pickled bamboo shoots, bamboo shoots are pickled with leaves from garcinia pedunculata, a tropical fruit related to purple mangosteen

Deep-fried wheat flatbread with curd, may also be made with finger millet