Cuisine of Arunachal Pradesh

The dishes typical of the Indian state of Arunachal Pradesh vary within the region, including according to tribal influence (with the influence of Apatanis, Chuki, adi and Nishi)

Apong or rice beer made from fermented rice or millet is a popular beverage in Arunachal Pradesh, as an alcoholic drink.^[1] There are different varieties of rice beer with different flavours. Thukpa is another traditional dish common among "Monpa" a tribe of Arunachal.

The staple food is rice along with fish, meat and many green vegetables. Different varieties of rice are available. Lettuce is the most common and preferred vegetable of all, prepared by boiling it with ginger, coriander and green chillies and pinch of salt. Boiled rice cakes wrapped in leaves is a famous snack.

The momos are also popular. Dishes in eastern districts like Tirap and Changlang have some different method in their way of food preparation.

A lot of wild herbs and shrubs are also part of the cuisine. Dried bamboo shoots are used extensively in cooking.

Prior to Indian Independence when British policy to isolate the Hill people NEFA were in effect, wild birds and animals were big part of their diet but Modern restrictions on hunting has made those non existent.

References

↑ Edgar Thorpe and Showick Thorpe, ed. (2010). The Pearson Concise General Knowledge Manual (New ed.). Pearson Education India. p. 34. ISBN 978-81-317-2766-9.

External links

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[Thorpe-1] Edgar Thorpe and Showick Thorpe, ed. (2010). The Pearson Concise General Knowledge Manual (New ed.). Pearson Education India. p. 34. ISBN 978-81-317-2766-9.