Authentic Northeastern Ingredients for a True Taste of Home
We do not compromise on the soul of our food. From smoked pork sourced directly from Manipur to fiery king chillies, we bring the raw, bold ingredients of the Northeast to your table in Mumbai.
To make the best smoked pork dishes, we use the best smoked pork. We source ours directly from Manipur, ensuring that every bite has that authentic, smoky flavor that you can't find anywhere else in Mumbai. This is the quality that defines our Naga-style smoked pork thali.
About Authentic Ingredients
The deep, smoky aroma you notice in our Naga-style pork isn't a liquid additive or a shortcut. It comes from the traditional curing process of pork belly sourced directly from Manipur, which we then pair with fermented bamboo shoots. This specific combination is what defines our kitchen, providing that pungent, earthy backbone that makes our food taste exactly like it does back home.
Bringing the Northeast to Mumbai
When we started Singju, our biggest challenge was finding ingredients that didn't just mimic the taste but delivered the real deal. In a city filled with local thalis, we knew that serving Northeastern cuisine meant we had to maintain the integrity of our flavors. That is why we refuse to use local alternatives for our core components.
Our Key Ingredients
- Smoked Pork: We source our pork belly directly from Manipur. It arrives cured and ready to be cooked with fresh, fermented bamboo shoots. This creates a distinct chewy texture and a deep, woody flavor profile that you simply cannot replicate with fresh meat.
- Fermented Bamboo Shoots: This is the heart of our earthy flavor profile. We use both fresh and fermented varieties to add that signature tang to our stews and curries.
- King Chilli (Bhut Jolokia): For those who want the true heat, we keep the real king chilli on hand. It provides an intense, fruity heat that is a staple in Naga and Manipuri cooking.
The Traditional Experience
We don't believe in plating these dishes on standard restaurant crockery. Every thali is served on traditional Kansa (bronze) ware lined with banana leaves. The metal reacts slightly with the food, adding a subtle metallic sweetness that complements the fermented, spicy nature of our dishes.
Whether you are trying our Eromba, a traditional mash of fermented fish and greens, or our Naga-style pork, you are getting a meal made with ingredients that have traveled from our home to yours. We invite you to sit down, ignore the city noise outside, and experience the bold, unadulterated flavors of the Northeast.
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