FLAVOURS OF MANIPUR

Singju can be a little pungent, *eromba* a tad smelly. But once you get past the spice and smell, you will surely try out more.

The two are an integral part of the traditional Manipuri *thali* at Chakluk, a rice hotel in the Manipur Basti area in Guwahati.

“Yes, they can be a little spicy and even get to the first timer’s nostrils. But once used to them, they can tickle your tastebuds,” says Bidyalakshmi Devi.

Devi and her husband Sajan Singh have been running the Manipuri rice hotel for over two decades now.

“Chakluk refers to the traditional Manipuri *thali*. Hence the name,” she adds.

The *thali* comprises the staple rice, along with *eromba* (vegetables mashed with dry fish), *singju* (shredded cabbage leaves mixed with green chillies and onions dressed in chick pea flour), *ooti*, which is similar to the Assamese *khar*, *dal*, *subzi* and one’s choice of meat (pork/mutton/chicken) or fish.

“We do not experiment with our dishes here, neither do we want too. But whatever we serve here is 100 per cent traditional, a recipe passed on to us from our moms’ and grand moms’ kitchens,” says Singh.

The place is chock-a-block by afternoon and late evening.

“A lot of people usually flock here from the hills. Apart from Manipuri customers, we have people from the Khasi, Naga, Mizo, Bengali and Assamese communities who come here frequently. With the bus and rail stations in close proximity, we have a lot of inbound and outbound travellers who drop by for a meal,” he said.

A meal for two at Chakluk comes for Rs 100.

**Pallavi Majumder**