Nestled in India’s northeast, Arunachal Pradesh is a culinary treasure trove. As a food blogger passionate about India’s regional cuisines, I’m excited to share the unique flavors I experienced on my travels. Join me on this journey of discovery!
1. Apong
Apong is far more than just a drink in Arunachal Pradesh – it’s ingrained in the cultural fabric. This traditional rice beer is made through a time-honored fermentation process, yielding a slightly sweet, smoky, and mildly tart flavor profile. The strength of Apong can vary, allowing you to taste it at different levels of intensity.
Where to try it: Apong is primarily a homemade beverage enjoyed during tribal festivals and special occasions. If you have the opportunity to visit Arunachal Pradesh during a celebration or make friends with locals, you may be invited to experience this iconic drink.
Key Ingredients: Rice, starter culture (containing special wild herbs and plants)
2. Thukpa
Comfort food takes on a new dimension with Thukpa! This Himalayan noodle soup is cherished for its warming properties. Hand-pulled noodles, assorted vegetables, and often a choice of meat (or strictly vegetarian!) come together in a flavorful, soul-satisfying broth.
Where to try it: Dolma Restaurant in Bomdila boasts a highly-rated Thukpa that’s perfect for the cooler climates of the mountainous regions. Their steaming bowls of Thukpa will warm you up in no time.
Key Ingredients: Hand-pulled noodles, vegetables, meat (optional), broth seasoned with local spices and herbs
3. Bamboo Shoot Fry
Simplicity is a hallmark of Arunachali cuisine, and Bamboo Shoot Fry embodies this principle. Tender, young bamboo shoots are stir-fried with a simple selection of spices, often featuring local chilies, onions, and garlic. Expect a crisp-tender texture, an earthy aroma, and a subtle sweetness.
Where to try it: Millo Tello in Ziro is known for its authentic take on Arunachali food, and their Bamboo Shoot Fry is a delicious way to discover the versatility of this cherished ingredient.
Key Ingredients: Young bamboo shoots, spices (varying based on the establishment or household), onions, garlic
4. Pika Pila
Embrace the bold with Pika Pila! This unique condiment is an acquired taste but plays an important role in Arunachali cuisine. It’s crafted with a potent mix of fermented soybeans, fiery chilies, and a unique ingredient – filtrate of burnt banana peels. This gives Pika Pila an intense savory, spicy, and pungent flavor.
Where to try it: Pika Pila is typically homemade and a common staple in Arunachali kitchens. If you have the opportunity to dine with locals, you’re likely to encounter this fiery condiment.
Key Ingredients: Fermented soybeans, chilies, burnt banana peel ash
5. Smoked Pork with Dry Bamboo Shoots
Discover the depth of flavor imparted by traditional smoking techniques. In this dish, pork is smoked for preservation and then cooked with dried bamboo shoots and local spices. The result is a deeply savory and satisfying dish, with a smoky aroma and the unique texture of dried bamboo shoots.
Where to try it: While this type of dish is widely enjoyed across Arunachal Pradesh, finding it specifically in restaurants might be a bit trickier. Visiting local markets or dining with locals will give you a better chance of experiencing this smoky delight.
Key Ingredients: Smoked pork, dry bamboo shoots, local spices.
6. Lukter
Lukter is a dish for spice lovers! It’s made from sun-dried meat, often beef, infused with a potent dose of fiery Raja Mircha (Bhut Jolokia, better known as ghost peppers). This side dish ignites your taste buds with each bite!
Where to try it: Lukter is often prepared at home, but some establishments specializing in traditional fare might offer it on their menu. Keep an eye out for smaller local eateries or ask around for recommendations if you’re craving a fiery kick.
Key Ingredients: Dried meat, Raja Mircha (ghost peppers), spices
7. Zan
Zan is a comforting porridge-like dish made from millet flour. It’s a staple food for certain Arunachali tribes, enjoyed for its mild, slightly nutty flavor and sustaining energy. Zan can be eaten with savory accompaniments or even with a bit of milk and sugar for a sweeter variation.
Where to try it: Zan is rarely found in restaurants as it’s primarily a home-cooked staple. Experience this humble dish by participating in a local meal or visiting Arunachal Pradesh during a festival celebrating a particular tribe’s food traditions.
Key Ingredients: Millet flour, water (or sometimes milk)
8. Dung Po
Dung Po is a heartwarming pork stew flavored with a distinct local ingredient – fermented soybean paste. Alongside the pork, you’ll often find smoked fish, tender greens, and a blend of spices. Prepare yourself for a savory, rich, and unique flavor experience.
Where to try it: As this is a traditional dish, finding it in restaurants can be a challenge. Seek recommendations from locals, especially during your visits to more remote areas where home-style cooking often takes center stage.
Key Ingredients: Pork, fermented soybean paste, smoked fish (optional), greens, local spices
9. Marua
Also known as ‘finger millet beer,’ Marua is another traditional brew from Arunachal. Its preparation shares similarities with Apong, but it uses finger millet as the base. Like Apong, it varies in strength and boasts a slightly tangy and subtly sweet flavor profile.
Where to try it: Marua is primarily a homemade beverage and often enjoyed during festive occasions or tribal gatherings. Befriending locals or attending a festival is your best bet to try this special drink.
Key Ingredients: Finger millet, rice, traditional starter culture
10. Bamboo Shoot Curry
Bamboo shoots are such a beloved ingredient in Arunachal Pradesh that they find their way into a variety of dishes, including curries. Tender shoots are cooked in a rich, flavorful sauce, often featuring tomatoes, onions, local spices, and sometimes meat or fish for a heartier variation.
Where to try it: Bamboo Shoot Curry is widespread due to its popularity. You’ll find it on many restaurant menus, particularly those specializing in traditional Arunachali fare. Ask for recommendations from locals or your hotel staff for specific eateries.
Key Ingredients: Bamboo shoots, onions, tomatoes, local spices, meat or fish (optional)
Tips for Experiencing the True Tastes of Arunachal Pradesh
While this blog covers popular dishes, here are some extra tips to truly explore the food scene of this fascinating state:
- Venture beyond the capital: Don’t just limit yourself to Itanagar. Explore smaller towns and villages for a more immersive experience.
- Visit during festivals: Food plays a central role in tribal festivals. Time your travels accordingly to experience a vibrant culinary side of Arunachal Pradesh.
- Make friends with locals: Sharing a homecooked meal is an incredible way to discover authentic flavors and lesser-known dishes.
- Be adventurous! Arunachal Pradesh cuisine celebrates unique ingredients and bold flavors. Be open to trying new things!
