Ngari is a daily ingredient in Manipuri cooking and is sold across Imphal's markets. A clean unit with sealed, labelled packs can sell to city shops, caterers and Manipuris living in other states.
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This unit makes ngari, the fermented dried fish used in eromba, singju and many other Manipuri dishes, and sells it in sealed, labelled packs. The method stays traditional: small sun-dried fish are washed, packed tightly into earthen pots coated inside with mustard oil, sealed and left to ferment for several months. What changes is cleaner handling, steady quality and packs that travel well.
Ngari is eaten almost daily in Manipuri homes and is sold across Imphal's markets, including Ima Keithel, the women's market in this district. Imphal is also the main gateway for sending goods to Manipuris living in other states. NABARD's credit plan for the district estimates ₹16.51 crore of bank lending for food and agro processing.
You need an FSSAI food licence, a clean, dry fermenting room, food-grade pots, a sealing machine and regular lab tests. The hard parts: the small dried fish mostly come from Assam and Bangladesh, so supply and price swing when the highways are blocked; money stays locked in stock for months while the pots ferment; and the strong smell needs very good packaging.
Sell to Imphal's market vendors, grocery shops and caterers, and online to Manipuris in other cities, in packs strong enough for courier journeys.
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