ART INTEGRATION

EK BHARAT SHRESTH
BHARAT

Food/Belly timber

By – Devanshi khandelwal
Class- X C
 AKNOWLEDGEMENT
I would like to express my special thanks of gratitude to
ALL MY TEACHERS , who gave me the golden
opportunity to work on this wonderful project on the
topic ‘EK BHARAT SHRESTH BHARAT’.
This project not only made me gain marks but it also
helped me getting a lot of knowledge.

THANKS AGAIN TO ALL THOSE WHO HELPED

ME.
 MANIPUR
 In the northeast corner of India lies the beautiful and serene state of
Manipur. Bounded by the Indian states of Nagaland Mizoram and
Assam.
 Manipur , the eastern most state of the country , covers an area of
about 22000 SqKm with a population of about 24 lakhs.

 The agriculture sector has a vital place in the economy of Manipur,

and 52.81% of the workers in Manipur are engaged as cultivators
and agricultural labourers.
 Agriculture
 Agriculture is the main occupation of the people of Manipur.
 Agriculture sector contributes a major share to the total state
domestic product and provides employment to about 22.13
percent (according to 2011 census) of the total workers in
Manipur.
 Out of the total geographical area of the state, only 7.41 percent is
used for cultivation.
 The main occupation of the population is agriculture with 71 per
cent being dependent on this sector.
The land use pattern of the state
 Statistically-

Land use pattern

Forest including barren & pasture
Agriculture land
Crop land
Urban sites

10% 9%
2%

79%
 MANIPURI CUISINE
Manipuri cuisine is usually represented by the
traditional cuisine of the Meiteis, an ethnic
majority of the state.
The daily meals are simple, basic and nutritious.
They also make use of a lot of herbs in their
preparations, ranging from mint and chives to
pepper and basil.
Also, Manipuri people grow their vegetables in
their gardens or farms and breed their fishes in
their backyard ponds which adds to the taste.
Here are some mouthwatering dishes from
Manipur :-
Chamthong or Kangshoi
Eromba
Morok Metpa
Singju
Paaknam
Chak-haoKheer 
Alu Kangmet
Nga-Thongba
 Chamthong or Kangshoi – A healthy
vegetable stew
 This dish is very popular in Manipur. It is a vegetable stew. It consists of
seasonal vegetables that are boiled and flavoured with sliced onions, cloves,
salt, garlic, maroi and a bit of ginger. This stew is served with rice or fish and
is supposed to be consumed piping hot.
 Chamthong recipe
INGREDIENTS FOR 4 SERVINGS
Bottle gaurd cut into cubes 2 cup
Potato cubes 1 cup
French beans small pieces 1 cup
Fresh kidney beans a handful
Green peas 1/2 cup
Mustard leaves 2 cup chopped
Spring Onion both green and white part 3-4 strings
Jackfruit seeds 5-6
Ginger 1 inch piece
Garlic pods 3-4
Fresh turmeric 1/2 inch piece
Fresh king chilli as per your taste
Dry fish 7-8
Grilled or roasted local fish 2-3pieces
salt as per taste
Coriander leaves 1 handful
steam rice to enjoy.
INSTRUCTIONS
1. Wash and cut veggies in small bite size.
2. Make julleins of ginger-garlic & turmeric.
3. In a broad pan heat 1 litre of water .
4. When water starts boiling add ginger-garlic,
turmeric, chillies, jackfruit seeds, kidney
beans and salt.
5. Boil for sometime.
6. When fresh flavor starts spreading add
veggies and white part of spring onions and
boil.
7. When veggies are half done add leafy
vegetables ,green part of spring onion, dry and
grilled fish and continue cooking till soft.
8. Remove from heat and add coriander leaves
to garnish.
9. Chamthong is ready...need a handful of
Eromba – A delightful combination of boiled
vegetables and fish

 An ethnic cuisine of the Meitei community, Eromba is

prepared with boiled vegetables and fermented fish
mashed together along with chillies. It is mixed until the
texture becomes like a paste. Finally, it is garnished with
maroi and a sprinkle of coriander leaves.
Nutrition value of eromba
 Eromba is made up of fermented ngari fish which
has higher contents of
calcium ,sodium ,potassium and magnesium
respectively. Iron, copper and zinc are found in
lesser amount.
Nutrient components
Carbohydrate Protein
Fat Ash
21%
32%
13%
34%
 Morok Metpa – A spicy and delicious
chutney

This is often served as a side dish with most of the main

course dishes served for lunch.
 Veg is usually made by frying red chillies, chives and
onions.
In non-veg, chillies are mashed into a paste and then
boiled with some Ngari fish, which is again mashed and
then sprinkled with salt.
Chak-hao Kheer – The most popular
dessert in Manipur

Chak-hao Kheer is a delicious kheer

that is prepared on many special
occasions in Manipur. It is made using
chak – hao ( black aromatic rice)
which is well known for its content of
vitamins, minerals, fibre, proteins, and
many other nutrients.
Singju – A Famous Manipuri Salad

Singju is a type of vegetable salad that

include vegetables like cabbage, coriander
leaves, onions, ginger, lotus stems, the singju
leaf, etc. Singju has a variation include raw
papaya, cabbage, banana flower, and lotus
root. It is flavored with besan, powdered
perilla seeds, chili powder, and local herbs. 
Gross value added from condiments and spices across
Manipur in India from financial year 2012 to 2019

Condiments and spices from Manipur accounted for about 1.33 billion Indian rupees in the
Indian economy in fiscal year 2019.
The sector contributed about 5.2 percent to India's GVA of crops that same year.
Using Manipuri Street food as a business idea

 Food Trucks
 Fine dining restaurants
 Quick service or takeaway restaurants 
 Cloud kitchens
 Fast and casual eateries
 Delivery of ready-to-cook street food dishes
Why Manipuri food items are successful in
the food business:
 Manipur dishes are full of nutrition and organic items.
 It has a variety of delicacies suitable for vegetarians and non-vegetarians
alike.
 It is the food local masses are familiar with and appreciate.
 People prefer eateries where the quantity, quality, price, cleanliness and
authenticity in the taste of Manipuri cuisine is maintained.
 Manipur has a large variety of local fruits, vegetables, spices, herbs etc.,
that are typically available and preferred by the masses.
 Pickled and fermented food is very popular in the Manipuri food
culture and ensures that these dishes are available all year round.
Journey
 Bibliography
 https://www.holidify.com/pages/food-of-manipur-1659.html
 https://en.wikipedia.org/wiki/Manipuri_cuisine
 http://indianculture.gov.in/food-and-culture/north-east/manipuri-cuisine-unique-experience
-earthy-flavours
 https://timesofindia.indiatimes.com/life-style/food-news/have-you-tried-these-mouthwateri
ng-dishes-from-manipur/photostory/78769860.cms
 https://www.google.com/url?sa=i&url=https%3A%2F%2Fwww.shutterstock.com%2Fsear
ch%2Fmenu%2Bhintergrund&psig=AOvVaw10W0e-E9B2bnHhQvwzUVWG&ust=1643
903175343000&source=images&cd=vfe&ved=0CAwQjhxqFwoTCMi6n92u4fUCFQAAA
AAdAAAAABBx
 https://www.google.com/url?sa=i&url=https%3A%2F%2Fwww.istockphoto.com%2Fphot
os%2Fmanipur&psig=AOvVaw0GHcmiqt3AvxDaf95RwKd4&ust=1643905796841000&s
ource=images&cd=vfe&ved=0CAwQjhxqFwoTCJCit8W44fUCFQAAAAAdAAAAABA
D