With staples like rice, fish, bamboo shoots, meat, and green vegetables, Arunachal Pradesh is another extension of India’s gastronomical legacy. Thanks to tourists and travellers, the richness of flavours of the state is now widely visible and has made people from across the globe to drop down to explore the delicacies that use a lot of herbs, shrubs and of course the signature bamboo shoots. Let us have a look at the richness of flavours in form of the popular, authentic and drool-worthy dishes of Arunachal Pradesh.
In Arunachal Pradesh, two types of rice are cooked and that too in a unique style. The first one is called Dung Po and is cooked using two brass utensils, and the rice is wrapped in leaves before serving. It is believed that the brass utensils add flavour to the cooked rice. The other variety is called Kholam and is cooked in a bamboo shoot tube filled with water. They both are served hot with traditional fish curry.
3. Bamboo Shoots
From boiled vegetables to meat and from pickles to chutneys, every dish in Arunachal Pradesh is incomplete without a hint of bamboo shoots. The famous and traditional Bamboo Shoot dish involves cooking of tender bamboo, marinated in baking soda and ground spices on a low flame. It’s a hot and crispy side dish that Arunachalis relish with every meal.
It is a noodle soup dish that is made with boiled rice noodles, chicken or vegetables. It is a traditional dish of ‘Monpa’, a tribe of Arunachal Pradesh.
This is the most famous North-eastern dish that can be easily found in every part of the country. If you wish to taste the real authentic flavour, travel the state and explore the street side varieties. Here, you also get the variety of fish momos and trust us, it is sinful.
6. Wungwut Ngam
It is a chicken dish prepared with rice powder. For this dish, first of all raw rice is roasted and then ground into a fine powder. The chicken pieces are marinated in the rice powder along with herbs and spices and then boiled.
Pehak is a type of chutney that is made with fermented soya bean and chilli. It is best served with steamed rice and Lukter.
It is basically a soup that is made with fresh and raw fish. The addition of khumpatt leaves, ginger, garlic, makat, green chilli and minced meat paste makes it a sinful affair that locals relish during the winter season.
It is a fish curry, prepared with sliced fish, marinated in raw traditional spices. Interestingly, the preparation of this dish involves a stone that is kept amidst the fish pieces wrapped in banana leaf and covered with charcoal. The smoky flavour of the final dish is mind blowing.
Lukter is a flavourful combination of cooked dry meat and chilli flakes (Bhut Jolokia). This is a side dish that is served with traditional rice preparation of the state.
11. Chura Sabzi
This is a traditional curry made with fermented cheese. Interestingly, the cheese is made of yak’s milk and the magical addition to this dish is flakes and a few pieces of local chilli that make it super spicy. Arunachalis relish this curry with rice.
Apong is the local, light and traditional rice beer of the state. It is made by drying, smoking, fermenting and filtering the rice concoction and is easily available throughout the state. Traditionally, it is drunk out of a bamboo shoot.