WELCOM

E TO
cuisines OF
ARUNACHAL PRADESH
By
Manhar Agrawal
 RICE-
Rice is a staple food of arunachal pradesh
arunachali people cooked rice in the hollow
bamboo over hot coal. This gives a different
flavor to the rice
BAMBOO SHOOT -

Bamboo shoots have sweet and sour flavor

and prepared by using mustard seeds and
garlic. It is a special dish in Arunachal Pradesh
cuisine.
  PEHAK -

Pehak is one of the famous and spiciest

dishes of the state Arunachal Pradesh. It is
prepared with fermented soya beans and the
hot chili bhoot jolokia.
  APONG -

 Apong is a home –made rice beer that is

prepared without using chemical. This beverage is
the traditional drink of Arunachal Pradesh and an
important part of the cuisine.
 MARUA -

 Marua is home –made alcohol of millets. It is a

famous beverage of Arunachal Pradesh. This
beverage is served on special occasions.
  CHURA SABZI -
 Chura sabzi is a sort of a curry dish of fermented cheese
prepared by either yak or cow”s milk, aromatic spices, and
local herbs. This dish is a great combination of cheese and
spices.
  MOMOS -

 Arunachal Pradesh and momos are interconnected to one another.

Momos are originated in Tibet and modulated by Nepalese and now
become the lifeline of Arunachal Pradesh. Momo's are small
steamed bun with vegetable fillings. The filling can be other than
vegetables like ground meat. These dumplings are made of white
flour dough. To enhance the texture of the momo’s. Yeast or baking
soda is also added to the dough.
  THUPKA

•Thukpa is the dish that is originated by Tibetan people. It

is a kind of noodle soup in which vegetables like carrots,
bell peppers, spinach, cauliflower, and celery, as well as
chicken are used.
THANK YOU