lakhumisel

Lakhumisel is a traditional Manipuri dish originating from the state of Manipur in Northeast India. It is a type of fermented fish preparation, often made with small freshwater fish. The process involves fermenting the fish, which gives it a distinct pungent aroma and a unique savory flavor. This fermentation is typically carried out for a specific period, allowing the fish to develop its characteristic taste and texture.

The ingredients used in Lakhumisel can vary, but commonly include the fermented fish, local vegetables, herbs, and spices. Some popular additions are chilies, ginger, garlic, and aromatic leaves like ngari (fermented soybean) or other locally sourced greens. The dish is often prepared by simmering these ingredients together, creating a flavorful stew or curry.

Lakhumisel is a staple in Manipuri cuisine and is enjoyed by many as a delicacy. Its strong flavor profile makes it a distinctive part of the regional culinary landscape. It is typically served hot with rice, which is a fundamental accompaniment to most Manipuri meals. The dish showcases the traditional methods of food preservation and preparation prevalent in the region, highlighting the use of fermentation to enhance taste and extend the shelf life of food. Its preparation and consumption are deeply intertwined with the cultural practices of the Meitei community and other ethnic groups in Manipur.