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The Monpas are quite fond of milk and milk products. Sueja or butter tea is the chief beverage of the Monpa people. Chang is the common word for alcohol, which is prepared in most Monpa households during social occasions like birthdays, housewarming parties or festivals. The key ingredients used for making chang are rice, maize, barley and millets.
A popular dish of the Monpas, it uses buckwheat flour in its preparation. Its recipe is very much similar to zan but it is much thinner.
Momos are very popular with most Indians and the Monpas prepare them on a regular basis. They are often served with soup and hot chamin or meat.
This is basically sweet rice, usually served during ceremonial occasions. Cooked rice is transferred to a basin and melted butter is poured on it. It is then seasoned with raisins and sugar.
The Monpa version of noodles is called puta. These noodles are made from buckwheat flour, and are usually eaten with a stew made of vegetables, fermented cheese and chillies.
A noodle soup mixed with minced meat and spices, thukpa is one of the most popular and common dishes prepared by the people of Tawang. A variation of the traditional thukpa is dheb-thukpa, which is cooked with rice. Thukpa made of maize, meat and beans is called ashum thukpa and tastes delicious.
It is a Monpa version of the rice dish, pulao. It is prepared by mixing rice, fermented cheese, small dried fish and garnished with chilly, ginger, butter etc.
It is a Monpa pancake made of buckwheat flour. It is best served with tea or vegetable curry.
A popular preparation in Monpa homes, zan is prepared with millet or other flavoured flour. It is eaten with vegetables, meat or chamin, along with fermented cheese or soya beans.
As the name says, banana pitha is made from ripened bananas, which are mashed and mixed with jaggery, coated with rice flour and deep-fried in mustard oil.
The dish is prepared with three grains - masoor dal, moong dal and tuar dal. Turmeric powder, onions, tomatoes, garlic, salt and chillies are added to the gravy for taste; then hard boiled eggs are put in the dal before serving.
A very popular dish, fish stew is made of chilli-garlic paste, leafy green vegetables, dried red chilli, fish, sugar and salt. It can be eaten as soup or served as a side dish with boiled rice.
This local delicacy is prepared by mixing vegetables with cold milk and spices. It has a unique taste and is made with pumpkin, potatoes, dry chillies, fenugreek seeds, aniseed, cumin seeds, green chillies, mustard seeds, turmeric powder, cold milk, sugar and salt.
Almost every dish of the state uses bamboo shoots, which have a delicate and unique flavour. Tender bamboo shoots are marinated in a mix of ground spices and baking soda, and heated on a low flame. They are then served as a crispy and a hot side dish.