Rice is the staple food of the people of Arunachal Pradesh. The natives prefer to cook their rice in a hollow bamboo kept over hot coals to give it a special flavour.

Pika pila is a famous type of pickle that is mostly made by the Apatani tribe of Arunachal Pradesh. It is prepared from pork fat and bamboo shoot with a dash of king chilli.

A spicy chutney made from fermented soya bean and chilli, pehak is a side dish. The chilli used as the main ingredient is king chilli.

It is a delicacy created by blending local herbs in a fish dish that is steamed after wrapping in ekkam/tong.

Local herbs are mixed with pork to make this delicacy.

It is a chicken dish prepared with tender and fermented bamboo shoots.

Made in most homes, marua is an alcoholic beverage made from millet and consumed on special occasions.

A combination of chilli flakes of king chilli and cooked dry meat, lukter is a side dish that is mainly eaten with rice.

Made of fermented cheese from cow or yak’s milk, it is a curry prepared by adding flakes along with a few pieces of king chilli to add spiciness and flavour.

Bamboo shoot is one of the most popular ingredients in traditional dishes in the northeast. It has a delicate flavour and is used in dishes of chutneys, pickles, boiled vegetables and cooked meat.

Made with rice through the process of fermentation, apong is an indigenous malty, sweet yet spicy alcoholic beverage that is an integral part of tribal cuisine. It is mostly homemade, free of chemicals and quite light on the tastebuds.

This gravy-based dish is prepared with rice granules, meat, wild eggplant and baka/kopi.