ARUNACHAL PRADESH – Poshan Maah – 28 Days, 28 States

Arunachal Pradesh food differs from tribe to tribe. As we move towards the eastern and Central side of Arunachal, people are dependent on bamboo and other leafy vegetables which are strictly boiled. Fried food is not very popular here as people like to eat either boiled or smoked food and towards the Western Sector, dairy products are more in use.

Among the integration of the many states that make up India, Arunachal Pradesh boasts of a food culture that is more healthy and less fussy. Like most northeastern regions, the food here largely tends to be indigenous and exotic. Be it traditional spices or local ingredients, every aspect of food in Arunachal Pradesh is remarkably unique. Here are some really fascinating food delicacies from Arunachal Pradesh that one must try at least once in our lifetime:

KHURA: These are unique pancakes that make the prime component of a typical Arunachal breakfast. It is a fermented food preparation, and are perhaps one of the healthiest of indulgences to be had for breakfast. They are made with buckwheat flour and the local Tibetan beer Chang. These make for the perfect wholesome first meal of the day as they are delightfully soft and are also gluten-free. With minimal ingredients, these clay oven-baked khuras are accompanied by another Arunachali speciality, the Po Cha or butter tea.

BAMBOO SHOOTS: A delicacy in many northeastern states, bamboo shoots occupy an important place in the culinary references of Arunachal Pradesh as well. As a side dish in itself or as an ingredient in many dishes, bamboo shoots find eminence in the cuisine of the state. Arunachalis relish this basic bamboo shoot preparation with just about every meal.

One well-known method of preparation is sauteing tender bamboo shoots with fenugreek seeds and red chilli. A crispy side dish, the bamboo shoots are marinated in baking soda and ground spices before they are stir-fried on low flame.

APONG BEER: Almost all northeastern states have their localized version of rice beer. Apong is the traditional rice beer of Arunachal Pradesh that occupies a vital place in its food customs. A dried, smoked, fermented, and filtered rice concoction, apong is a light beer. It is generally drunk out of a bamboo tube and is considered a way of life in the hills.

ZAN: This is another notable and healthy dish from Arunachal Pradesh which is prepared with millet flour and boiling water. This appetizing spicy porridge can be enjoyed with green vegetables and charred meat. This stunning dish is a roller coaster of flavours.

THENTHUK or THUKPA: A soupy noodle dish which is a Tibetan native food has found its delicious way into the mountains of Arunachal. This dish of boiled noodles, meat, and veggies passes on essentially as lunch or dinner. But while Thukpas generally speak of locally made rice noodles delivering comfort with their steamy bowl, there also can be alternatives like the Putang Thukpa where the noodles are made from buckwheat flour.

KHARZI: Karzi or Kharzi is almost like fried rice. Cooked rice spiced with red chilli paste and fermented cheese, kharzi is flavoured with spring onions and garlic for a preparation that indeed is quite spicy. Perfectly complementing its hot quotient is the egg dal tadka, making for a meal quite toothsome and palatable.

KHAPSE: A relatively rare sweet Arunachali taste, Khapse tends to be among the many lesser-known sweets of India. Made by combining flour, eggs, butter, and sugar, Khapse is a deep-fried pastry like a biscuit. Being perfectly crunchy, khapses serve as the ideal tea-time accompaniment.

This tribal food culture is surely different and pleasant from the plains.