Arunachal Pradesh emerges as a hidden gem that comes to life in a captivating way during the monsoon season. It transforms into a lush, verdant paradise, painting an awe-inspiring portrait of nature’s resplendence. So does the region bring a plethora of seasonal ingredients and time-tested recipes. In the second part of our ongoing series to understand the regional monsoon cuisine of the seven sisters, we embark on a gastronomic journey through Arunachal Pradesh, exploring the monsoon foods and produce that define this terrain.
Mystical Mists In The Monsoons
In Arunachal Pradesh, the mist-draped mountains, valleys, and forests create a sense of intimacy. As if nature herself is whispering secrets to those fortunate enough to witness this ephemeral spectacle. Towering peaks, lush valleys, cascading waterfalls, and meandering rivers all come together to form a captivating panorama. “It’s our own Amazon, everything is lush and green. It’s the best time to grow any plants, you can just throw a seed, cutting or a sapling and it will shoot a plant right up,” assures Oken, who is the owner of Abor Country Travels, which does expeditions and tours around Arunachal Pradesh.
The culinary landscape transforms as the rains wash over the land, giving rise to fresh ingredients and traditional dishes that capture the spirit of the monsoon. The culinary landscape focuses on fresh ingredients and traditional dishes that capture the spirit of the monsoon. “Every tribe has a distinct culinary style and source of vegetables and grains. You see, food is nutrition, art, skill identity, culture and even a major form of entertainment in Arunachal,” he explains. “Everything is freshly harvested during this period. Most of the dishes are cooked with very little or no oil.”
And when rain showers in, there’s a variety of foods and ingredients that grace the plates of Arunachali households during this time.
Also Read: Monsoon On North-East India’s Plate Part 1: Alluring Seasonal Delights From Mizoram
Comforting Monsoon Elixirs In Arunachal
The monsoon holds a special place in the hearts of the people of Arunachal Pradesh, and this is beautifully reflected in their food culture. This abundance of fresh produce becomes the foundation of monsoon dishes. “The region has an abundance of wild vegetables, mushrooms, and fish from rivers then,” he says. During the monsoon, hunting and fishing are relatively more productive due to the abundant water sources.
This abundance of fresh produce becomes the foundation of monsoon dishes. Leafy greens, wild herbs, bamboo shoots, and a multitude of vegetables become integral components of Arunachal’s monsoon recipes. “Some varieties of lettuce, pumpkin, cucumber, brinjal and bamboo shoots are the main monsoon harvest. Plenty of chillies including the King Chilly are harvested in the period,” he brings to notice.
Bamboo shoots hold a special place in Arunachal Pradesh’s culinary repertoire, especially during the monsoon. One of the most iconic monsoon dishes is pika pila, a preparation made from fermented bamboo shoots. Zan is a thick rice porridge, a comfort food enjoyed during rainy days. Prepared by the Monpa tribes, it is a well-known porridge recipe, made with millet flour. “Even a few varieties of local garlic and onions make for great hot chutneys. There’s one prepared by the paste of local onion, ginger, chilli and cilantro, which is a favourite of many and a staple,” he shares.
The traditional knowledge of when and where to collect specific ingredients from the wild, the art of fermenting bamboo shoots, and the techniques of cooking with minimal resources are all passed down through generations, forming an integral part of the cultural fabric.
In the embrace of the monsoons, Arunachal Pradesh unveils a facet of its beauty that is both mesmerising and humbling. The synergy between the monsoon rains, terrace farming, and traditional food practices has created a food culture that is both resilient and flavourful.
Cover image credits: Canva