Northeastern Regional Thalis
Locations
TRAVELS TO
Delivers across Mumbai Metropolitan Area
Mumbai Metropolitan Area, Maharashtra
VISIT AT
Dine-in at Singju, Juhu Tara Road, Mumbai
See address
SINGJU, Juhu Tara Road, Shop 12, 3RPH+4P Juhu Ruturaj Cooperative Housing Society, Juhu Tara Rd, opp. SNDT Women's University, Juhu Koliwada, Santacruz (West), Mumbai, Maharashtra 400049, India
serves near Juhu Beach, Vile Parle West, Khar West, Bandra West, Andheri West, Lokhandwala Complex
We serve Northeastern thalis in Mumbai with rice, dal, regional curries, fermented flavors, and chutneys, all on brass plates lined with banana leaf.
Pricing Guide
Northeastern Vegetarian Thali
Core Components
- Steamed Rice: Large portion of fragrant white rice.
- Dal: Homestyle yellow lentils tempered with local herbs.
- Chamthong / Kangsoi: A healthy, oil-free water-based stew containing seasonal greens, potatoes, or peas boiled with ginger.
- Kanghou: Spicy dry vegetable stir-fry (typically potato or beans).
Sides & Condiments
- Ooti: Thick traditional peas curry cooked with baking soda.
- Boiled Vegetables: Simple side of pumpkin, squash, or greens.
- Chutneys: Spicy herbal chutney (Morok Metpa).
Presentation
- Kansa Ware: Served on a heavy bronze thali with katoris and a banana leaf lining.
Chicken or Rohu Fish Thali
Protein Selection (Choose One)
- Manipuri Chicken Curry: 3-4 pieces (on the bone) cooked in a light, aromatic semi-gravy with fresh herbs and spring onions.
- Assamese Fish Curry: Rohu (Carp) slices fried and cooked in a tangy mustard or tomato gravy. Note: This is a freshwater fish with high bone content.
Regional Specialties
- Eromba: Signature pungent chutney made of mashed potatoes, bamboo shoots, and fermented fish.
- Red Chili Chutney: Spicy dip made from dried red chilies.
Standard Sides
- Staples: Steamed rice and yellow dal.
- Vegetables: Includes the seasonal dry vegetable stir-fry and boiled vegetable mash.
- Extras: Papad, fresh onion slices, and lemon wedge served on Kansa ware.
Signature Smoked Pork or Mutton Thali
Premium Mains (Choose One)
- Naga Style Pork: Fresh pork belly chunks cooked with fermented bamboo shoot (strong aroma).
- Smoked Pork: Cured pork sourced from Manipur, stir-fried with bamboo shoots and chilies. Texture: Chewy with high fat-to-meat ratio.
- Nepali Mutton: Goat meat cooked in a rich, spicy onion-tomato gravy.
Exclusive Sides
- King Chilli Chutney: Made with Bhut Jolokia (Ghost Pepper). Warning: Extremely high spice level.
- Fermented Accompaniments: Includes Eromba (fermented fish chutney) and Akhuni (fermented soybean) for deep, funky flavors.
- Ghalo: A light rice porridge dish included to balance the heat (specific to Naga thali).
Thali Base
- Components: Steamed rice, dal, and 4-5 vegetable preparations including savory stews to cut through the richness of the meat.
About Northeastern Regional Thalis
Bringing North East to Mumbai
I started Singju because Mumbai has every kind of thali, but Northeastern food was missing. Our thalis are all about bold, earthy flavors and ingredients straight from home. If you’re looking for something different from the usual, this is it.
What’s Inside the Thali
- Rice, always the main part
- Daal, made our way
- Main curry: veg, chicken, pork, fish, or mutton
- Veggies: stir-fried (Kanghou) and boiled greens (Champhut)
- Chutney: Morok Metpa or Eromba for that spicy kick
Flavors That Hit Hard
Our food isn’t shy. We use bamboo shoot (fresh and fermented), king chilli (Bhoot Jolokia), and lots of fermented stuff. The Naga-style pork with bamboo shoot is a favorite, and the king chilli chutney is for those who like it really spicy. Sometimes, it’s so fiery you’ll say, “Aiyo, yeh kya hai!” (Oh wow, what is this!).
Thali Choices
- Manipuri mushroom thali for veg lovers
- Chicken thali with mushrooms
- Assamese Rohu fish curry
- Smoked pork thali with dry bamboo shoot
- Mutton thali, Nepali-style
- Chef’s special: Assamese Till Pork Thali
Served the Real Way
We serve everything on brass plates (Kansa), lined with banana leaf. It’s not just food, it’s a piece of our culture. If you want a full pet bharne wali (stomach-filling) meal with real flavors, you’ll find it here.
Meet your Expert
Singju
60 connects in last 3 months
My Story
We’re just folks from the Northeast, missing home in Mumbai’s madness. So, we started Singju - named after that fiery Manipuri salad, you know? Our place is all bamboo, brass, and memories, not just food. It’s our way of bringing a slice of home, the real Northeast, smack in the middle of Juhu. If you walk in, you’ll get more than a meal - you’ll get stories, smiles, and maybe a taste of nostalgia.
My Work
Northeastern, Himalayan & Chinese Food - We serve Northeastern thali in Mumbai, Himalayan cuisine, momos, ramen, Singju salad, and desserts.
Regional Thalis with a Story - Our thalis bring Assam, Manipur, Nagaland to your plate - rice, dal, greens, chutneys, all healthy and homely.
Soulful and Honest Flavours - From Eromba traditional recipe to U-Morok, every dish is made just like back home - no shortcuts.
Eat, Chill, Feel at Home - Singju is more than food. Bamboo, art, warm vibes - you’ll feel the region in every corner.