Have you tried Singju from Manipur

Singju is one of those dishes that tells you where it comes from before you even taste it. Born in Meitei kitchens and later adopted by various ethnic communities in Manipur, this dish began as a simple side dish; quick to put together, fresh and always shared. Think of singju as a hearty salad that’s fiery and tangy—without the use of store-bought dressings. Over the years it has emerged from the sidelines to become a familiar snack in the Northeast. What started as a humble blend of vegetables and powdered roasted white peas has become a symbol of the region’s snacking culture, shaped by what’s seasonal and whatever you have on hand.

Singju continues to develop as it moves beyond Manipur. Each new version keeps the basic idea intact (fresh veggies, texture, convenience) while leaving room for instinct and local quirks. This mix of continuity and reinvention is what makes Singju so intriguing to follow and even more interesting to taste.

One of the most memorable versions I came across was at Simkha Kitchen, The Aakhikh Cafeteria, a modest canteen-style venue in Silpukhuri, Guwahati, known for its pocket-friendly plates. Curious, I asked if they would prepare Singju at my table and the staff immediately agreed.

A few minutes later, a plate of julienned cabbage, raw papaya, diced onions, scallions, coriander and fish mint arrived. Once everything was together in a bowl, the cook finely chopped half of the ghost pepper, which was hot enough to make its presence noticeable from a distance. This was followed by a handful of roasted peas and a scoop of coarse white pea powder. What this Singju was missing was perilla seed powder.

This rendition came with an unexpected but welcome addition: crispy raw Wai Wai noodles. After a quick stir and squeeze of lemon to brighten the mixture, the bowl was finished with more coriander and fish mint.

The first spoonful is rolled out in layers. The first thing that stands out is the ghost pepper; sharp and unapologetic. Then comes the crunch as the Wai Wai noodles pass through the vegetables. Lemon provides a brief respite before the heat returns, and white pea powder provides a quiet, smoky depth. Surprisingly, I was told that no two Singju tastes the same. Sanjay Ingti, one of the culinary staff at Simkha kitchen, said, “Because we have to make do with locally available vegetables. Thin slices of lotus stem are also used traditionally. We avoid using fermented fish paste because not everyone likes its smell and taste.”

Vandana Khatiwada, who grew up in Manipur, says Singju is a food that can be enjoyed anytime. “In Manipur, it is also consumed with pakodas with chai. Call it a side dish, main course or snack, it fits into every meal category.”

Sanjay also noted that their non-vegetarian version contains thin strips of roasted chicken; This is an easy protein boost for a snack designed to win you over.

“The key to singju is the finely chopped fresh vegetables of your choice,” says Ringshungla Horam from Manipur.