Aroma Of Eeromba, Singju Wafts Through Dilli Haat
Sangai Caterers continue to tickle palate
Source: The Sangai Express / Ninglun Hanghal

New Delhi, September 28 2012: As the festive season sets in, Dilli Haat, in the national capital attracts visitors, shoppers and food lovers.

Amidst the buzz, Sangai Caterer's manager Sandeep Salam at the Manipur Food Stall said "please ask me whatever you want to know fast, otherwise from October till February there will be no time for talking!" .

Fifteen boys work here.

Their day begins at 10 in the morning and goes on till 11 in the night.

They are from Manipur and other parts of India.

The Food stall is basically Sandeep's baby, who started the stall in 1998 after the space was provided in Dilli Haat an open craft bazaar cum food plaza initiated in 1994 under the joint venture of Delhi Tourism (DTDC), DC (Handicrafts), NMDC, DC (Handlooms) and Ministry of Tourism and Textile, Government of India.

"In the beginning there was no response to our Manipuri food" said Salam.

But now the stall caters to a variety of visitors, including from people outside India, said Salam.

He said, "Our people often for traditional food.

They come for singzu, eeromba, they bring their friends" .

Sangai Caterer at Dilli Haat

A treat for Manipuris in the capital, the delicacies include; Ushop vegetarian special like steamed rice, ooti ashangba, kanghou, eeromba, chilly bamboo shoot chutney, maroi thongba, sanna thongba, bora.

kanghou, eeromba, chilly bamboo shoot chutney, maroi thongba, sanna thongba, bora.

For non vegetarian there is the Ushop nonvegetarian special thali with chicken, pork, fried fish and fish atoiba.

Gradually a list of Tibetan momos, thukpa chopsuey; Manchurian snacks and beverages were added to cater to the growing demand.

To ensure authenticity, traditional ingredients such as Soibum, Thoiding are brought from Manipur by cargo said Sandeep.

The stall has a hut roofed with paddy husk that adds to the traditional touch.

Sandeep said that the husks were collected from nearby Gurgaon by himself.

Salam worked in the Taj Palace group of hotels when he first came down to Delhi in 1987 before he began his venture as a freelance outdoor catering service and initiated the Food stall in Dilli Haat.

Salam is today hosting Manipuri families, communities' traditional occasions and swastis.

Recently, the Sangai Caterer was acknowledged with appreciation for its excellent service by the Delhi Tourism and Transportation Service.

Narrating his struggles and work, he said, "It is my passion" .

Talking enthusiastically of future plans of expanding "Sangai Caterers" in the city, Sandeep said "kindly suggest improvements, give feedbacks of the service in the stall," and added "I have been selected as one of the panels for outdoor caterings service by the Delhi Tourism Department" The Sangai Caterers has a turnover of approximately fifty lakhs sales per year.