Cuisine of Arunachal Pradesh by Zigmay..

Cuisine of Arunachal Pradesh

1. Presented by Tsering Tobden Komu C uisine of A runachal P radesh

2. Arunachal Pradesh  is one of the states of northeastern  India  and just like the other North-Eastern states, its tradition and culture are one of the main focus of Indian tourism. Food forms an essential part of the culture of North East India, and is a traveller's urge to understand the unknown, the food of Arunachal Pradesh is a topic that draws a lot of attention! The first thing you should know about Arunachal Pradesh food is that it differs from tribe to tribe . As you move toward the eastern side of Arunachal people are dependent on bamboo and other leafy vegetables which are strictly boiled. Fried food is not very popular as people like to eat either boiled or smoked food. As you move toward the town of  Tawang  and places closer to the country of Tibet you'll notice that dairy products are more in use. The peopleclosest to the city are more dependent on a normal day to day products . I ntroduction:

3. 1. Rice : Rice is a staple food in Arunachal Pradesh food , and any other food is just a side dish. The most important and different thing about their rice is that in Arunachal, they prefer to cook their rice in the hollow bamboo over some hot coal to give it a different flavour than other types of rice. Who doesn't want to taste that right?

4. 2. Bamboo Shoot : Bamboo shoot is widely eaten through all the North Eastern States because of its delicate flavour  and is  a chief component of food in Arunachal Pradesh. The delicious bamboo shoots are used in the dishes of boiled vegetables, cooked meat, pickles and chutneys.

5. 3. Pika Pila : Pika pila is a famous type of a pickle that is mostly made by the  Apatani tribe  of Arunachal Pradesh. It is a favourite accompaniment of food in Arunachal Pradesh. Pika Pila is a type of a pickle that is made by using bamboo shoot and pork fat with a little addition of King Chilly. It is hot but not very spicy as to make you feel sick.

6. 4. Lukter : Another delicacy of the Arunachal Pradesh Food is the Lukter . Nothing complicated , Lukter is a combination of cooked dry meat and chilly flakes from the King chilly or Bhut Jolokia . Like the norm goes with Arunachal, this too is just a side dish meant to be eaten with the rice.

7. 5. Pehak : Pehak is also a side dish delicacy of Arunachal Pradesh Food. Pehak is a type of spicy chutney that is made be the use of fermented soya bean and chilli . The chilly obviously being the King chilly is the main ingredient in this dish as that's what makes it hot and spicy . The taste of flavored rice along with this spicy tangy mash makes for an awesome dish!

8. 6. Apong : Well all of you must be wondering what is apong ? It is just another name for rice beer and is one of the most important traditional drink of Arunachal, and forms an important part of cuisine in Arunachal Pradesh. This beer is home-made, free of any chemicals and is also light on the buds if you're a light drinker and want a little light beer instead of the usual strong commercialized one.

9. 7. Chura Kamtang : “ Chura ” is a type of fermented cheese, typically made from yak or cow milk, and is a key ingredient in the popular dish " Chura Sabzi “ made by the Monpa’s . Chura Sabzi is a traditional dish of Monpa’s , often considered a staple in many Arunachali households, that combines this fermented cheese with local vegetables and sometimes flattened rice. 

10. 8. Momo : The defining food of the northeast, stuffed dumplings known as momos are ubiquitous across  Delhi  and the northeast and are usually filled with various vegetables like cabbage, potato, in their vegetarian variants and chicken, mutton, and beef are used in their non-vegetarian counterparts. If you haven't tried it yet please do so soon, they are among  the most famous food of Arunachal Pradesh!

11. 9. Thukpa : Thukpa is a popular Tibetan-influenced noodle soup dish commonly consumed in Arunachal Pradesh, especially among the n Monpa and other Buddhist communities. It's a hearty, comforting dish made with noodles, often handmade, along with vegetables like cabbage, carrots, and potatoes, and sometimes meat like beef or mutton. The broth is flavored with spices and herbs, making it a staple dish in Arunachal Pradesh, particularly during the harsh winter months. Thukpa is often served at social gatherings and festivals, showcasing its significance in the local culture.

12. Conclusion: In conclusion, the cuisine of Arunachal Pradesh is a vibrant reflection of its rich cultural diversity and geographical uniqueness. With influences from Tibetan, Burmese , and indigenous traditions, the state's dishes are characterized by their simplicity, freshness, and bold flavors. From hearty staples like Thukpa and Momos to smoked meats and fermented bamboo shoots, Arunachal Pradesh's cuisine offers a delightful culinary journey. The use of local ingredients and traditional cooking methods adds to the distinctiveness of its food, making it a fascinating exploration for food enthusiasts and travelers alike.

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