Arunachalese cuisine

The type of the dishes of the Indian state of Arunachal Pradesh vary within the region, according to tribal influence (with the influence of Apatanis, Chuki, adi and Nishi) Apong or rice beer made from fermented rice or millet is a popular beverage in Arunachal Pradesh, as an alcoholic drink. There are different varieties of rice beer with different flavours. Many wild herbs and shrubs are also part of the cuisine. Dried bamboo shoots are used extensively in cooking.

Traditional foods

Arunachalese cuisine represents the traditional foods and culinary practices of the people of Arunachal Pradesh, a northeastern state of India. Influenced by its topography and the diverse ethnic tribes, Arunachal's food is a blend of various flavors, largely inclined towards non-vegetarian dishes.

Key Ingredients

• Rice: The staple food of the region, often accompanied by fish, meat, and green leafy vegetables.
• Bamboo shoot: A significant ingredient, used either fermented or fresh in many dishes.
• Fish: Found abundantly in the state’s rivers, fish is a primary source of protein.
• Herbs and spices: Such as ginger, garlic, and hot chillies.

Popular Dishes

• Thukpa: A noodle soup prepared with meat or vegetables.
• Momos: Dumplings filled with meat or vegetables.
• Zan: Fermented soybean combined with bamboo shoot or fish.
• Pika Pila: A pickle made with bamboo shoot and king chilli.

Festive Foods

Many traditional foods are specially prepared during local festivals. For instance, during the Solung festival, the Adi tribe prepares rice beer known as Apong.

Cultural Influence

Arunachalese cuisine has been influenced by its neighboring regions, including Tibet and Assam. Yet, it retains a distinct flavor palette rooted in its indigenous practices and available local ingredients.

Health Benefits

The food is high in nutrition, given the organic methods of farming in the region and the abundant use of fresh ingredients without much oil or spices.

References

• Dohroo, N.P. (2016). Traditional foods and beverages of Arunachal Pradesh. Indian Journal of Traditional Knowledge, 15(1), 84-89.
• Baruah, S. (2004). Arunachal Pradesh: cuisine, culture, and tribal communities. Rupa & Company.