Singju is a spicy, tangy salad from Manipur that shows its roots in every bite. It began as a simple side dish in Meitei kitchens and has been embraced by many ethnic groups in Manipur. Made from fresh vegetables and roasted white peas powder, Singju is known for its bold taste without any store-bought sauces. As Singju travels beyond Manipur, it changes but keeps its fresh, crunchy essence. At Simkha Kitchen in Guwahati’s Silpukhuri area, a popular, affordable eatery, I found a tasty version. They prepared Singju right at my table with finely cut cabbage, raw papaya, onions, coriander, fish mint, and a fiery ghost chili that hit your palate instantly. Instead of the usual perilla seed powder, this Singju surprised me with crunchy raw Wai Wai noodles. After mixing and adding lemon juice, the flavors layered perfectly — hot ghost chili, crisp vegetables and noodles, zesty lemon, and smoky white peas powder. Sanjay Ingti from Simkha Kitchen said, "No two Singju’s taste the same because we use vegetables available locally. Traditionally, lotus stem is used. We skip fermented fish paste as not everyone likes its smell and taste." Vandana Khatiwada, from Manipur, calls Singju an anytime food. "In Manipur it is also enjoyed alongside pakodas with chai. Call it a side dish, main dish or snack—it fits any meal category," she says. Sanjay also noted their non-vegetarian Singju adds roasted chicken strips for extra protein. Ringshungla Horam, a local, sums it up: "The key to a Singju is finely chopped fresh vegetables of your choice." Singju’s mix of tradition and new twists keeps it a favorite snack in Northeast India, making every bite a fresh adventure.