About Us

The food culture in North East India is widely diversified between each tribe. North East Indian cuisines often blend various indigenous herbs to give a distinctive flavor. Often North Eastern food culture has been stigmatized to be more inclined towards non-vegetarian food, but these states being rich in flora, has more than 500 types of indigenous vegetables which people can explore.

Our Story

Where It All Began

Manipuri Food is one of the most amazing food of North-East India, a flavour of South-East Asian and Indian cuisine. Most of the ancient Manipuri food is prepared oil-less which is healthy. Phunga Restaurant thrives to bring out the authentic aged old manipuri taste. Promoting slow food and against today’s fast food culture.

North East Indian Cuisines represents an exotic blend mouth watering dishes with regional differences like the fermented soyabean known by different name in different parts of North East, in Manipur it is known as hawaizar, tyngrymbai in Khasi, bekang in Mizoram and Akhuni in Nagaland. Bambooshoot is one of the most widely used ingredient in the North East specially in Manipur, Mizoram, Arunachal Pradesh and Nagaland. Most traditional herbs are organically grown and have plenty of medicinal properties like the Khasi jatira, Manipuri Jongchak etc.