Come join us with friends and family for a fun filled afternoon and enjoy tambola games, karaoke and a delicious Lunch on 02 August 2026!
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ROASTED PEANUT MASALA
CHICKE KEBAB
FISH FINGER
VEG/CHICKEN MOMOS
PANEER PAKODAS
FISH CURRY
RAJMA
PAPAD
MIXED VEG SABZI
MATTAR PANEER
IROMBA
SALAD
PICKLE
GULAB JAMUN
THE DAYS ORDER/INTIMAION MUST BE PLACED WITH JCO IC DSOI LATEST BY 9 AM DAILY, ELSE ITEMS MAY NOT BE AVAILABLE.
06 PCS SERVED WITH CHILLY CHUTNEY
06 PCS SERVED WITH CHILLY CHUTNEY
06 PCS SERVED WITH CHILLY CHUTNEY
06 PCS SERVED WITH CHILLY CHUTNEY
06 PCS SERVED WITH SPICY CHUTNEYS
06 PCS SERVED WITH SPCY CHUTNEYS
06 PCS SERVED WITH TOMATO SAUCE
06 PCS SERVED WITH CHUTNEYS
03 SAUSAGES CUT INTO HALVES AND SERVED WITH SAUCES
06 PCS SERVED WITH MAYONNAISE SAUCE
06 PCS SERVED WITH DIPS
06 PCS SERVED WITH MAYO DIP
ONE PLATE
OIL FREE
ONE PLATE
FROZEN ITEM
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PER CUP
PER CUP
PER CUP
PER CUP
PER CUP
ONE GLASS
PER BOTTLE/CAN
PER CAN/POUCH/BOTTLE
ONE CAN/BOTTLE/POUCH
AN APPETIZING START TO YOUR MAIN COURSE!
SPICE LEVEL MODERATE
SPICE LEVEL LOW
MAGICAL FLAOURS OF THE ORIENT IN YOUR MOUTH!
THE PERFECT BASE FOR ALL MEALS
Veg fried rice is a quick, flavorful Indo-Chinese dish made with cooked rice, mixed vegetables, soy sauce, and aromatics.
Chicken fried rice is a savory stir-fry dish made with cooked rice, tender chicken pieces, mixed vegetables, and soy sauce.
Chinese egg fried rice is a quick, five-minute stir-fry that relies on hot, well-oiled woks to create smoky, distinct grains of rice.
Veg chow mein is made with noodles, chopped vegetables (onions, cabbage, carrots, bell peppers), and sauces (soy sauce, vinegar, chili sauce). It is a popular and quick Indo-Chinese dish.
A satisfying one-pan dinner with chicken, vegetables, noodles, and the best homemade chow mein sauce.
FOR THOSE IN BETWEEN VEG AND NON-VEG OPTIONS
Veg Manchurian has a milder, sweeter, and tangier flavor profile enhanced by ginger, garlic, and tomato ketchup
A popular Indo-Chinese dish featuring crispy fried chicken tossed in a savory, sweet, and tangy sauce. SERVED DRY OR WITH CURRY.
It was invented by Kolkata city's Chinese immigrant community, who ingeniously adapted traditional Chinese stir-fry techniques with Indian spices and local ingredients like paneer (Indian cottage cheese) to suit the South Asian palate.
created by Kolkatas Chinese Hakka immigrant community who blended traditional Chinese cooking techniques with local Indian preferences for hot green chilies, garlic, and bold spices, giving birth to popular Indo-Chinese cuisine
Chilli Chicken is sharper, hotter, and heavier on green chillies and soy sauce,
TASTE THE AUTHENTIC FLAVOURS OF MAINLAND INDIA
Dal fry is a classic Indian comfort food made by pressure cooking split pigeon peas (toor dal), then simmering them in a spiced onion, tomato, and ghee tempering
A relatively modern variation of traditional lentil dishes, it is made with urad dal (black beans) and other pulses, and includes butter and cream
It consists of delicious red kidney beans slow cooked in a thick gravy with many Indian whole spices.
Aloo gobi is a popular vegetarian Indian dish made with potatoes, cauliflower, and fragrant spices. It is typically served as a dry stir-fry (sabzi) or a light curry to pair with flatbreads or rice
AMix Veg Recipe is a North Indian style curry made with a combination of seasonal vegetables, spices, and herbs
Mattar paneer, also known as matar paneer, muttar paneer, and mutter paneer, is a modern restaurant-style and vegetarian North Indian dish consisting of peas and paneer in a tomato-based sauce. spiced with garam masala.
The best dhaba style chicken curry recipe! Spicy, hot, fragrant curry made with ground spices, onions and tomatoes, and perfect for a family lunch or dinner. SERVES 4 PIECES CHICKEN.
Indian mutton curry is a rich, robust dish featuring bone-in goat meat slow-cooked in a spiced onion and tomato gravy. Typically flavored with ginger, garlic, and aromatics like coriander, chili, and garam masala, it is traditionally cooked in a pressure cooker to ensure the meat becomes melt-in-the-mouth tender. (6 Mutton pcs)
Manipuri fish curry, locally known as Nga Thongba, is a traditional Meitei dish. This vibrant, oil-light curry features deep-fried freshwater fish (like Rohu) simmered in a spiced broth with potatoes, tomatoes, green peas, and fresh local herbs like hooker chives and heiribob. (04 PCS)
Plain/ Jeera Rice is a fragrant Indian side dish made with fluffy basmati rice and roasted cumin seeds in ghee.
Chapati is a popular, unleavened Indian flatbread made from whole wheat flour, water, and a pinch of salt. It is rolled thin and cooked on a hot iron griddle called a Tava.
ADD EXTRA TASTE AND VIGOUR TO YOUR CHAPATI WITH GHEE/BUTTER!
A plain paratha is a flaky, layered Indian flatbread made from whole-wheat flour (atta), salt, water, and ghee (or oil).
Aloo paratha is a popular North Indian flatbread stuffed with a spiced mashed potato filling.
FINISH YOUR MEALS WITH OUR APPETIZING DESSERTS!
Gulab jamun is a sweet dessert or mithai, originating in the Indian subcontinent.
A PERFECT COOL OFF TO THE WARM SUMMER NIGHTS!
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At DSOI Imphal, we aim to provide social and recreational facilities to the veterans, serving officers, their families and guests to encourage greater interaction amongst them and develop greater community spirit amongst its members.

On 25 Mar 25, Lt Gen Konsam Himalay, PVSM, UYSM, AVSM, YSM (Retired) briefed Lt Gen Abhijit Pendharkar, AVSM, YSM, GOC 3 Corps at an ESM Rally at Bishnupur about the need for establishing DSOI, Imphal. Accordingly, defence land was allotted and funds allotted for the start of construction of DSOI, Imphal which began in earnest during April 2025. This pivotal meeting laid the groundwork for the project, thanks to the contributions of Maj Gen SS Kartikeya, GOC 57 Mtn Div, and Brig (now Maj Gen) Kulvir Singh Station Commander LMS from the Army side. The efforts of the Col G S Puyam Secretary, Rajya Sainik Board Manipur, and Col NNK Singh OIC ECHS Polytechnic from the veteran side initially further solidified the foundation, paving the way for the realization of DSOI Imphal. The Executive Committee headed by Brig L I Singh and it's active and enthusiastic Members put in their best efforts on a voluntary basis to make the dream of DSOI, imphal a reality. This collaborative effort underscores the commitment to providing a premier institution for the welfare and camaraderie of defence personnel in the region.

DSOI, Imphal is located to the east of NH-2 at the end of Old Airfield, Koirengei, Imphal East, Manipur-795002. It is blessed with a panoramic view of the Ibudhou Marjing HIll Giant Polo statue to the East and the Holy Mount Koubru to the North west. The lush green paddy fields and surrounding ponds gives an unirvalled sense of peace and calm.

DSOI, Imphal Bar is a comfortable space for members to engage with each other in a informal, discrete and relaxed manner. It is well stocked and staffed by courteous, discreet and professional staff.

Our restaurant is managed by a reputed caterer from Imphal and provides mouthwatering international and national delicacies at competetive prices in a happy and hygienic environment.

The Ante room provides a comfortable lounge area for the members and guests to interact with each other. It is also well furnished and designed with an eye on military bearing and style.

For long, in the minds of the serving and retired officers of Manipur, there was a deep desire that Manipur should have its own Defence Services Officers Institute like all other capital cities of India.
Under the stewardship of Lt Gen Konsam Himalay, the First General Body Meeting was held at Rajya Sainik Board, Lamphel on 09 July 2025

Col GS Puyam, Secretary, Rajya Sainik Board, Imphal bid farewell to Brig Kulvir Singh and thanked him for his huge contribution towards realizing the dream of DSOI, Imphal.

Lt Gen Konsam Himalay accompanied by Col Akoijam Amritgopal Singh handed over mementoes for Brig Kulvir Singh and a Meitei Basket called 'Phiruk' for his better half.

Lt General Konsam Himalay Singh is the first officer from the North East of India to reach the rank of lieutenant general in the Indian Army. He was the Chairman of Manipur Public Service Commission and is currently a member of the Consultative Committee of Manipur Government on Naga Peace Talks as well as a visiting faculty member of Manipur University.

Lt General L Nishikanta Singh is presently the Security Advisor to the Government of Manipur state. He belongs to the Corps of Intelligence and became the second Lt general for Manipur in September 2015. He has been awarded two VSMs and three Commendation Cards for meritorious service.

Brigadier L Ibotombi Singh, YSM
Brig L. I. Singh, YSM, commissioned on 17.12.1983, is an alumnus of Sainik School Imphal and National Defence Academy. The officer is a graduate of Defence Services Staff College, Wellington and Higher Defence Management Course, Secunderabad. His staff tenue includes GSO-3 Operations of S

Colonel N N K Singh

Colonel Shanti Kumar Sapam

Colonel Gopendro Singh Puyam
President, Rajya Sainik Board, Manipur






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Membership Form can be downloaded. However, kindly visit Secretary and physically submit forms when you can at earliest for making of membership card and original receipts etc.
A google Form is also availble for download as a first step towards Membership application and payment of the membership fees.
Downloaded and Completed forms can also be physically sent to Secretary DSOI by courier or regd SDS post at the following address:-
Col NNK Singh
OIC ECHS POLYCLINIC
Koirengei Army Camp
Imphal East
Manipur-795002
REGISTRATION FORM DSOI NOV 25 (pdf)
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