Aarti
Arunachal Pradesh is one of India’s northeastern states, and like the others, it attracts many foreign visitors because of its rich cultural heritage. Since eating is vital to the people of North East India and satisfying the curiosity of curious tourists, the cuisine of Arunachal Pradesh is a hot issue. The first thing to understand about the cuisine of Arunachal Pradesh is that it varies widely from one tribe to the next.
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The eastern part of Arunachal is home to people who subsist almost entirely on boiling bamboo and other green vegetables. People would rather eat boiled or smoked meals than fried ones. Dairy products become more common as you approach the city of Tawang and the Tibetan border. Those who live closer to the city have a greater need for common necessities.
Now, let’s talk about Arunachal Pradesh’s cuisine:
1. Rice
In Arunachal Pradesh, rice is the main course, while everything else is considered a side. The most nota
ble and distinctive feature of Arunachal’s rice is that it is traditionally cooked in hollow bamboo over hot coal, which imparts a flavour unique from that of other types of rice. Who wouldn’t want a bite of that, if they could?
2. Bamboo Shoot
Due to its mild taste, bamboo shoots are a staple ingredient in the cuisine of Arunachal Pradesh and the other North Eastern States. The tasty bamboo shoots are included into a variety of steamed vegetable and meat dishes, as well as pickles and chutneys.
3. Pika Pila
The Apatani people of Arunachal Pradesh are known for their delicious pika pila pickles. In Arunachal Pradesh, it is commonly served alongside meals. Pickled bamboo shoots and hog fat with a touch of King Chilly are known as Pika Pila. It’s fiery without being so overpowering that it makes you queasy.
4. Lukter
The Lukter is a speciality of Arunachal Pradesh’s cuisine. Lukter is a simple dish consisting of dried beef that has been cooked and seasoned with flakes of the king chilli, also known as Bhut Jolokia. As is customary in Arunachal, this is merely a condiment served alongside rice.
5. Pehak
The Arunachal Pradeshi cuisine pehak is a tasty accompaniment. Fermented soy beans and chilli peppers are the basis for Pehak, a fiery chutney. The meal gets its fiery flavour mostly from the King chilly, which is also the major component. This spicy sour mash pairs wonderfully with flavoured rice, creating a delicious meal.
6. Apong
You must all be wondering, “What the heck is apong?” It’s merely another term for rice beer, which is a staple of Arunachal Pradeshi cuisine and one of the region’s most cherished cultural artefacts. If you’re looking for something a little less heavy than the typical commercially available beer, try this one. It’s homemade, chemical-free, and easy on the taste buds.
7. Marua
Marua, like Apong, is a popular homemade alcoholic beverage in Arunachal Pradesh. This alcoholic drink is similar to rice wine, with the exception that millet is used in its production rather than rice. This is a common beverage among Arunachalis.
8. Chura Sabji
My friends and family all rave about this dish, but I have yet to develop a taste for it. Spicy and flavorful, this curry is cooked with fermented cheese prepared from either yak milk or cow’s milk. Also essential: flakes and a few pieces of the King chilly.
9. MoMo
Momos, stuffed dumplings filled with diverse ingredients including as cabbage, potato, and carrot in vegetarian varieties and chicken, mutton, and beef in non-vegetarian varieties, are the signature dish of Delhi and the northeast. You’re missing out on some of Arunachal Pradesh’s most famous cuisine if you haven’t experienced them yet.
10. Meat
The most exciting part comes towards the end. In Arunachal Pradesh, meat is considered the state speciality. I have not met an Arunachali (yet) who doesn’t enjoy eating beef, lamb, or pork. To the contrary, the people of Arunachal enjoy their meat boiled or smoked; the most popular meat is from the ‘Mithun’ (Bos frontalis), a North Eastern species of bovine.
