Ngapai Ayaiba / Kandala (70g)

Ngapai Ayaiba, also known as Kandala, is a traditional smoked dried fish widely enjoyed in Manipur and across Northeast India. Fresh fish is carefully cleaned and slowly dried over natural smoke using traditional methods, allowing it to develop a rich smoky aroma and deep savory flavor.

This natural smoking process preserves the fish while enhancing its taste, making it a distinctive ingredient in many local dishes. Known for its authentic flavor and traditional preparation, Ngapai Ayaiba reflects the rich food culture of Manipur and the Northeast.

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How to Eat

• Roasted over flame and served with chili, herbs, and vegetables
• Pan-fried lightly and enjoyed with steamed rice
• Cooked with vegetables to add smoky flavor to stews or curries
• Mixed with chili and herbs to prepare a flavorful side dish

Best served with hot rice and traditional Manipuri dishes.

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Benefits

• High in Protein – Supports muscle strength and body health
• Rich in Minerals – Provides calcium and essential nutrients
• Naturally Preserved – Traditional smoking helps extend shelf life
• Distinct Smoky Flavor – Enhances the taste of many dishes
• Traditional Food Heritage – A staple ingredient in Northeast Indian cuisine.