Arunachal Pradesh, nestled in the northeastern corner of India, is home to a diverse range of culinary traditions. The food here is a vibrant mix of flavours and techniques, influenced by the region's numerous indigenous tribes and their unique ways of life. The cuisine primarily features ingredients that are locally sourced, such as rice, millet, and a variety of fresh vegetables and meats, including fish, pork, and poultry.
Video Credit: The Millet Table
The use of bamboo shoots, fermented foods, and wild herbs is common practice in the region. Fermentation plays a significant role, with various pickles and condiments that enhance the flavours and help preserve food. The emphasis is on simplicity and natural tastes, with minimal use of oil and spices, allowing the freshness of the ingredients to shine.
Meals in Arunachal Pradesh are often accompanied by traditional beverages made from fermented rice or millet. The culinary practices are intertwined with the agricultural cycle, with seasonal variations influencing the availability of ingredients.
The cuisine offers insights into the cultural practices and lifestyle of its people. It represents a harmonious blend of nature and tradition, where food is not just about sustenance but also about community, identity, and heritage. The flavours, techniques, and ingredients come together to create a culinary tapestry that is as diverse and dynamic as the state itself.
Apong
Apong is a traditional rice beer that holds a special place in the culture of Arunachal Pradesh. Made from fermented rice, Apong has a mild, slightly sweet taste with a refreshing and light quality. The alcohol content is usually low, making it a drink that can be enjoyed by many. The texture is smooth, and it is usually served at room temperature or chilled. Apong is a staple at festivals and social gatherings. There are different varieties of Apong, each with its own unique flavour and brewing process, influenced by the various tribes in the region.
Bamboo Shoot Fry
Bamboo shoot is commonly eaten in most of the North Eastern states of India and is valued for their nutritional benefits and versatility in cooking. Bamboo Shoot fry is a popular dish in Arunachal Pradesh. Fresh bamboo shoots are sliced and stir-fried with spices and herbs. Ingredients such as ginger, garlic, and chillies are commonly used to enhance the taste.
The dish has a distinct earthy flavour and crunchy texture. Bamboo shoots have a mild bitterness that is balanced by the aromatic spices and herbs, resulting in a dish that is both complex and delicious.
Pika Pila
Video Credit: North East Cuisines
Pika Pila is a traditional pickle made from bamboo shoots, pork fat, and a mix of spices. It is a popular accompaniment to meals in Arunachal Pradesh, known for its tangy and spicy flavour profile. The pickle is often homemade and varies slightly depending on the family recipe. It has a bold and tangy taste with a spicy kick. The bamboo shoots provide a crunchy texture, while the pork fat adds a rich, umami flavour. It complements rice dishes well.
Chura Sabzi
Chura Sabzi is a traditional dish made with fermented cheese (chura) and a variety of green vegetables. The dish is cooked with spices such as ginger, garlic, and chilies, creating a flavourful and aromatic curry. Chura Sabzi is often enjoyed with rice or traditional bread. The fermented cheese imparts a tangy and creamy flavour, while the vegetables add freshness and texture.
Fish Tenga
Fish Tenga is a sour fish curry that is popular in Arunachal Pradesh. This dish reflects the influence of Assamese cuisine on the region. The dish is made with fresh fish cooked in a tangy broth flavoured with tomatoes, lemon, and local herbs. The use of indigenous ingredients gives the dish a unique taste that is distinct to the region. Fish Tenga is known for its refreshing and tangy flavour, with a light and soupy consistency. The fish is tender and absorbs the flavours of the broth, resulting in a wholesome dish.
Lukter
Lukter is a traditional dish made from sun-dried meat, typically pork, cooked with dry red chillies and local spices. It showcases the traditional methods of preserving meat in Arunachal Pradesh, reflecting the resourcefulness of the people and their ability to adapt to the region's climate and resources. Lukter has a smoky and spicy flavour, with the dried meat offering a chewy texture. The use of red chillies provides a fiery kick, making it a favourite among those who enjoy spicy food.
Ngatok
This is a traditional fish curry from Arunachal Pradesh, particularly favoured by the Nyishi tribe. This dish is known for its unique preparation method and rich flavours. Fresh fish is cooked with a variety of local herbs, spices, and ginger, which impart a distinctive aroma and taste. What sets Ngatok apart is the addition of bamboo shoot water, which adds a subtle tanginess and depth to the curry. The fish is typically slow-cooked and served with rice.
Zan
Zan is a traditional porridge-like dish popular among the Monpa tribe of Arunachal Pradesh. It is made from millet flour or cornmeal, cooked with water to create a thick, hearty consistency. Zan is often served with vegetables, meat, or pickles. It has a mild, earthy flavour that comes from the millet or cornmeal, offering a comforting and wholesome taste. The texture is smooth and creamy, somewhat like polenta or a thick porridge. Depending on the accompaniments, Zan can range from simple and plain to more complex in taste, incorporating various herbs and spices.