Join Randeep Hooda and Lin Laishram on a delightful Sunday Brunch with Kamiya Jani as they take us on an unforgettable culinary journey through the rich, vibrant flavours of Manipuri cuisine. This conversation explores the possibility of bringing this exquisite cuisine to a wider audience, sparking a discussion on turning the experience into a full-fledged restaurant.
Exploring Manipuri Cuisine
In a recent conversation with our Editor-in-Chief, Kamiya Jani, Randeep and Lin delved into the rich culinary world of Manipuri cuisine. Lin shared how traditional food is made with locally sourced, natural ingredients, bringing together a blend of health and taste. She elaborated on how the mix of fibres and natural oils adds to the authenticity and health benefits of the dishes.
Lin also talked about how food has always been a central part of her life, from her childhood in different parts of India to her time in New York, where she had to adapt to simpler meals. As they tasted the Manipuri food, Kamiya was pleasantly surprised by its elegance, noting that it could easily pass as restaurant-level fine dining.
The discussion also touched upon the idea of turning this culinary experience into a full-fledged restaurant, with Randeep suggesting that the concept could go far.
A Shared Love For Food and Culture
Randeep and Lin also shared their evolving relationship with food, particularly paratha. Lin admitted that she never cared much for Paratha until she met Randeep, who has mastered making it in a way that completely changed her mind. Now, paratha is a cheat meal they enjoy on Sundays, a simple yet beloved tradition.
The two also discussed their shared love for unique dishes, with Randeep expressing his fondness for butter chicken, while Lin preferred a local delicacy—Iromba (also spelt Eromba), a traditional dish from Manipur. It is a simple yet flavourful dish made with boiled vegetables (like potatoes, bamboo shoots, or yams), fermented fish (ngari), and a generous amount of red chillies.
The ingredients are mashed together to create a spicy, pungent, and slightly tangy dish. The conversation then veered towards the food they had enjoyed recently, with Lin recalling a delicious fried chicken and Randeep fondly remembering the cream fish he had the previous day.
Also read: This Was Randeep Hooda’s First Impression Of Mumbai & His Fave Thing About The City
Watch the entire video on the Curly Tales app.
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