Ngari is a kind of fermented fish, the flavour of which forms the backbone of Manipuri cuisine.

Thoiding is an oily seed obtained from the plant Perilla frutescens which when roasted gives a nutty flavour.

Manipur, being one of the most ancient independent kingdoms of South Asia, before becoming a part of India in 1949, has many distinctive local customs and traditions, owing to various influences throughout time.

A veggie singju is mainly served in ritual feasts of the Meitei people which are observed at home courtyards or shrine yards, or community complexes.

It can be eaten at family homes too, but typically people prefer the non-veg versions in a non-ritual context.

A non-veg version of singju is mainly eaten at home, and widely sold in restaurants all over Manipur, and in some other areas of India as well.