Singju

Singju mimics the dish it’s named after. Like the traditional snack (a mixture of vegetables and herbs, heavily customised), the restaurant too brings together a delightful variety of flavours and ingredients from the Northeast and across the Himalayas. 

Til Gahori pork (Assamese dish with pork in sesame paste) or ooti (Manipuri style gruel) nestle side by side with crowd pleasers like thupka and pork momos. The focus is on keeping the ingredients authentic even while adding modern twists – for instance, the smoked pork (a delicacy in states like Manipur and Arunachal) is imported, but served with coleslaw.

Sour, crunchy, brothy notes sing through most of the meals on offer here, like the Sangpiau, a simple congee from Mizoram served with a variety of toppings including fried noodles and humble, local green chillies. With the Manipuri thali, not all flavours necessarily blend with each other, but there’s potential to pair within the plate.

As the restaurant grows, it seems to be branching out into finding newer ways to bring exciting culinary experiences from the Northeast to Mumbai.