Singju in Simkha Kitchen | Photo credit: Prabalika M Borah
Singju is one of those dishes that tells you where it came from before you even taste it. Born in Meitei kitchens and later adopted by various ethnic communities across Manipur, it began as a simple side dish – quick to assemble, fresh and always shared. Think of Singju as a hearty salad that’s fiery and spicy without using store-bought dressings. Over the years, it has risen from the sidelines to become a well-known snack in the North East. What began as a humble mix of greens and roasted white pea powder has grown into a symbol of local snack culture, shaped by what’s seasonal and on hand.
As Singju travels beyond Manipur, it continues to evolve. Each new version keeps the core idea intact – fresh vegetables, texture, ease – while leaving room for instinct and local idiosyncrasies. This mix of continuity and reinvention makes Singju so compelling 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 place in Silpukhuri, Guwahati, known for its pocket plates. I curiously asked if they could prepare Singja at my table and the staff immediately agreed.
A few minutes later a plate arrived with neat piles of julienned cabbage, raw papaya, sliced onions, spring onions, coriander and fish mint. When everything came together in the bowl, the chef added half a finely chopped chili pepper—hot enough to make its presence felt from afar. This was followed by a handful of baked peas along with a good scoop of coarse white pea powder. Perilla seed powder seemed to be missing from this Singju.
This rendition came with an unexpected but welcome addition: raw Wai Wai noodles for crunch. After a quick toss and a squeeze of lemon to brighten the mix, the dish was finished with more cilantro and fish mint.
Nayanjyoti Baruah and Prince Singha who runs Simkha Kitchen | Photo credit: Special arrangement
The first spoon is laid out in layers. Ghost chili is what strikes first; sharp and unapologetic. Then comes the crunch with the Wai Wai Noodles intertwining with the vegetables. The lemon offers a brief respite before the heat returns, and the white pea powder brings a quiet, smoky depth. Surprisingly, I was told that no two have the same taste in Singju. Sanjay Ingti, who is a member of the kitchen staff at the Simkha kitchen, said, “This is because we have to make do with locally available vegetables. Traditionally, thin slices of lotus stem are also used. We avoid using fermented fish paste as not everyone likes its smell and taste.”
Vandana Khatiwada, who grew up in Manipur, says Singju is an anytime meal. She added, “In Manipur, it is also served along with pakodas with chai. Call it a side dish, a main dish or a snack, it goes with every category of food.”
Sanjay also mentioned that their non-vegetarian version includes thin strips of roasted chicken—an easy protein lift for a snack that’s already designed to win you over.
Ringshungla Horam from Manipur says, “The key to Singju is finely chopped fresh vegetables of your choice.”
Published – 5 Dec 2025 13:19 IST
