Cuisine of Arunachal Pradesh

Arunachal Pradesh Cuisine is the traditional culinary style of the Indian state of Arunachal Pradesh. The cuisine is characterized by its use of a wide variety of plant and animal species. The staple food of the region is rice, along with fish, meat and leafy vegetables.

Ingredients

The main ingredients of Arunachal Pradesh cuisine include rice, fish, and meat. The region is also known for its use of bamboo shoots, which are often used in many of its dishes. Other common ingredients include mushrooms, ginger, garlic, and a variety of herbs and spices.

Dishes

Some of the popular dishes in Arunachal Pradesh cuisine include Thukpa, a noodle soup; Momos, dumplings filled with meat or vegetables; and Bamboo Shoot Fry, a dish made with bamboo shoots, pork and spices. Another popular dish is Pika Pila, a pickle made with bamboo shoot, pork fat, king chilli and salt.

Cooking Methods

The traditional cooking methods of Arunachal Pradesh involve boiling, steaming and smoking. The use of oil is minimal and the food is considered healthy because of the high proportion of vegetables and fermented foods.

Beverages

Apong or rice beer is the traditional beverage of Arunachal Pradesh. It is made from fermented rice or millet.

Cultural Significance

Food in Arunachal Pradesh is more than just a means of sustenance. It is a way of life, a part of their cultural identity. Each tribe in Arunachal Pradesh has its own unique culinary methods and preferences.