Must Try Foods of Arunachal Pradesh
Must Try Foods of Arunachal Pradesh
It ranks among the richest in terms of land in terms of natural beauty and rich cultural diversity, which locates the region at the far northeast corner of India. The state is covered with lush green hills and rolling mountains with colorful tribes.
One of the special things about Arunachal Pradesh is the cuisine, which is distinct in its flavor, and miss being remembered. Arunachal Pradesh’s cousins include rice, meat, bamboo shoots, and a lot of other vegetables that flourish in the region’s tropical and subtropical climates.
If you are planning a visit or simply interested in trying out the cuisine, here is a list of must-try dishes that depict the authentic flavors of Arunachal Pradesh.
12 Must Try Foods of Arunachal Pradesh
Here are the Dishes
Bamboo Shoot
Bamboo shoots, one of the staples in this Arunachali cuisine. Bamboo grows with great abundance, particularly in the woodlands of that place, due to their attractive flavor and great texture.
The fresh or fermented use of shoots on the bamboo can be harvested at various dishes where their flavor fits them. With sharp, slightly sour flavor when curries are used in food items, or it is rather tasty when accompanying meat, usually pork, chicken.
If you are visiting, do not miss trying the bamboo shoot curry; it is mixed with local spices, herbs for a very good experience.
Pika Pila
Pika Pila is an authentic dish from the state of Arunachal Pradesh. The Apatani tribe very frequently consumes it. It’s a fermented fish product, with the strong pungent flavor and taste may or may not go down well for all.
Local spices are cooked along with fish that has already been fermented with the addition of bamboo shoots or vegetables. Pika Pila is rich in umami and delivers a bold, savory taste that pairs well with steamed rice. Pika Pilla is one of the foods of Arunachal Pradesh.
It’s an excellent choice for those looking to try something different and truly indigenous to the regional area’s foods and flavors.
Momo
Another popular favorite in northern India is momos, though now, it is enjoyed all over North-East India, and Arunachal Pradesh is no exception. Momos are typically filled with a combination of meat (chicken, or pork) or vegies.
While momos themselves are a part of the food culture in most parts of the state, every place has its versions, and thus, the version from Arunachal because of its preference for local fungi, herbs, and fresh greens; it’s comfortable and tastes even better and gives a good falour.
Zan
Zan is one of the traditional Arunachal Pradesh dishes, highly preferred by the Monpa tribe. It is a thick porridge prepared from a mixture of millet flour or rice flour.
Zan dish, mostly taken as a light meal or even breakfast. To prepare, it mixes the flour with water or water-broth and later tasted with butter, ghee, or spices. It would be accompanied by vegetables, meat, or even fermented cheese. Zan is also considered as one of the must try foods of Arunachal.
For instance, zan is a dish with a meaty texture like a proper balm to fill the wintry morning of Arunachal Pradesh.
Thukpa
Thukpa, the all-in-one meal cherished by the North East Indian region, is a well-loved and widely consumed food. Every state has its variations of this particular dish, dependent on the kind of meat and vegetables available, as well as other ingredients locally found.
For Arunachal Pradesh, this Tibetan-style dish is primarily made with noodles, fresh vegetables, flavorful stocks, and meat, which combine to make an extremely nourishing meal.
Lukter
Lukter is a dish of dried meat, often made from beef or pork. The meat is dried, sun-dried most of the time, and then cooked in a spicy, flavorful broth. The dried meat gives the dish a distinctive, chewy texture while the spices and broth enhance its flavor. Lukter is a food dish that’s savored not just for its palatability but also because of its preservation and storage over extended periods of time, hence very practical and convenient food for the people of Arunachal.
Apong
Apong is a traditional rice beer that is popularly consumed in most parts of the state. It is brewed by fermenting rice with indigenous yeast. Apong is used during almost all festivals, social gatherings, and celebrations. The flavor of this brew varies in taste depending on the tribe and its brewing methods.
However, generally speaking, it is light, slightly tangy, and mildly alcoholic. Drinking apong is often part of the culture when visiting the region; it is mostly accompanied by hearty food.
Pehak
Pehak is a fermented soybean paste (chutney). Sometimes it prepared with fermented bamboo shoots. This spicy condiment is widely used as a side dish in Arunachal Pradesh to accompany the meat dishes or rice.
The dish has a pungent taste with sharp and tangy notes and umami content, making it a great side dish to go with the rich meats or stews. Pehak forms an integral part of the diet and adds that punch of flavor to every meal.
Poora Haah
Poora Haah is a traditional dish where a whole chicken is roasted. The chicken is marinated with local spices and herbs and allowed to slow cook till it becomes tender and flavorful.
It gets its characteristic flavor from indigenous subtle and fragrant spices imparting irresistible smoky earthiness to the chicken.
Chura Sabji
Chura Sabji is an irresistible dish made from beaten rice, popularly known as ‘chura’ in the local lingo. The rice is fried with vegetables like carrots, peas, and potatoes, and is often served with spicy chutneys or pickles.
Chura Sabji may be simple, but it is packed with flavors and is a liked snack or light meal from Arunachal Pradesh. It is decidedly a filling and nutritious meal due to its medley of textures: fried crispy rice and soft, succulent vegetables. Chura Sabji is also one of the best foods of Arunachal Pradesh.
Gyapa Khazi
Gyapa Khazi is a traditional preparation of spicy meat, either pork, beef, or chicken. Meat is cooked in some local spices and herbs mixed with bamboo shoots, hence thought to speak of deep, rich flavors complemented with rice or some starch.
This is usually a basic dish in any celebration or gathering, signifying the hospitality and warmth that the indigenous people of Arunachal Pradesh manifest.
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