Question

The fermented fish product called Ngari is from _______

• A. Tamil Nadu
• B. Manipur
• C. Gujarat
• D. Haryana

Hint:

Ngari is consumed daily in Manipur as a flavor enhancer in traditional dishes like Eromba and Kangsoi due to its rich amino acid profile and umami taste.

Answer 1

The Correct Option is B

Step 1: Understanding the Concept:
Traditional fermented fish products are critical components of regional diets in India, utilizing natural microflora to preserve seasonal fish catches.

Step 2: Detailed Explanation:
Ngari is a highly popular, traditional fermented fish product native to the state of Manipur in Northeast India.
It is prepared by fermenting sun-dried, non-salted small freshwater fish, typically Puntius sophore (locally known as Phabou), inside specially sealed clay pots (called Koloh) for a period of six months or more.
The fermentation is primarily anaerobic and mediated by lactic acid bacteria and micrococci, which develop its characteristic strong aroma and flavor.

Step 3: Final Answer:
Therefore, Ngari is a traditional fermented fish product from Manipur.