Food of Arunachal Pradesh

Food of Arunachal Pradesh

Arunachal Pradesh, an ensemble of diversified tribes and their individual influences, exhibits diversity in its cuisine as well. Contrary to its northern counterpart, the food of this region is usually non-spicy and for which it is considered as bland at times. But it has its own savour that lingers on in the taste buds and the aroma sweeps into the mind.

The food is made of leafy green vegetables or maize and is seasoned usually either with local herbs or bamboo shoots. Non vegetarian dishes form the core of the cuisine of Arunachal Pradesh. But there is one thing that possesses an all embracing uniqueness and that is the “Apong”- a drink made of fermented millet or rice.

Momos, the dish that has, in the recent years, crept into each and every corner of the nation, had originated in this part of the country and the Monpas are bestowed with the title of having brought this dish to the forefront. This steamed or fried dough with either meat or onions stuffed inside, served with chilly sauce and soup, has become a favourite among a major part of the population of the country. Zan (a preparation of millet or flour and boiling water) is the chief and the staple food of the Monpas and to a certain extent the whole of the region. Khura is usually had at the tea time and is basically a pancake made out of little Chang, water and flour.

The cuisine of Arunachal Pradesh is incomplete without the mention of Thukpa. It is basically a preparation of noodles with soup-minced meat. These are available in three varieties :

A) Dre-Thuk : It is made out of noodles and soup minced meat.

B) Ashum Thukpa : It is made of maize, beans and meat.

C) Bak-tza : It is yet another type of thukpa made in the same manner but here the noodles are replaced with flat rectangular shaped dough.

Alcohol is an integral part of their cuisine and is served in almost every meal.