Source: Hueiyen News Service / Lenin Wangkheirakpam
Imphal, November 27 2009:
It's not pizza or other exotic cuisines that the people of the state would like to have but the home-grown and new cuisines prepared by the local innovative minds are very much dear to the taste-buds of the people.
The taste of a new Manipuri cuisine 'Ok-yom' - double-processed pork (boiled and fried) covered with mustard leave - has held many food lovers of the state spellbound in the ongoing Manipur Food (Chinjak) festival here at GM Hall.
The food item has attracted the largest numbers of customers in the ongoing food festival organised by the Board of Manipur Chinjak Festival.
No doubt, the stall is said to have generated the highest income.
The cuisine is the brainchild of L Naoba of Thangmeiband Thingel, a member of Innovative Youth Development Association.
The item is processed through two major stages.
The pork has to be boiled properly in the first step.
In the second stage the boiled- pork is fried and covered with mustard leave and some sauce is added.
This is the first time the recipe has been put on public display.
One could find another indigenous recipes like 'Ok-chei,' 'cha-hao,' 'pineapple juice,' 'heikak-bora,' and cooked fish (pengba thongba) and other rice items at the stall.
Near the ok-yom stall are other mouthwatering stalls like Andro, Keishamthong Kabui, Ukhrul and Kakching.