How it's made | Fermented fish some northeast Indians can't live without

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Ngari is a fermented fish product locally prepared from some fish species mainly the Punties species which have been most widely used by the peoples of Manipur. Puntius sophore (locally known as Phabou nga) is exclusively used for Ngari preparation. The fermentation process is called ngari namba.

It is one of the basic ingredients of all Manipuris households in the area accounting for its taste, beneficial properties, and strong appetizing nature. Because of its increasing popularity, its quality as a food product has grown into other states of the Northeast.

Music: YT audio library

In keeping with our aim of bringing to you a range of experiences from across Manipur- both good and bad, beautiful and ugly - we have found yet another rare story in an endeavour to showcase different aspects of Northeast Indian life. With the world changing fast, old customs are dying rapidly. The new generation has little to no idea about our old ways of life.
This footage is part of the broadcast stock footage archive of Chink7n Studios. The collection comprises high-quality broadcast imagery, mostly shot on 4K, slow motion, and Full HD. Write to us for licensing this footage on a broadcast format, for use in your production! We are happy to be commissioned to film for you or else provide you with broadcast crewing and production solutions in Northeast India. We pride ourselves in bringing the best of Northeast India to the world.

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