The local food of Itanagar is inspired by the Tibetan cuisine. Rice is a staple food here and is accompanied with fish, meat, and green vegetables. People of Itanagar have preserved the traditional style of cooking. The food favoritism varies largely over the tribal community. Let’s have a look at some of the popular and distinct dishes of Itanagar.
Apong
Apong is a rice beer and a popular beverage of Itanagar and entire Arunachal Pradesh. It is made by fermenting rice or millet. It is alcoholic in nature.
Pika Pila
It is a type of pickle made from the bamboo shoot and pork fat. It is specifically popular among the Apatani tribe of the region. Pika Pila is hot and spicy, so we suggest starting to eat in a small amount on your Itanagar trip.
Chura Sabji
Quite distinct from the taste of other parts of India, Chura Sabji is a curry and usually accompanied with rice. It is made from the fermented cheese, that is why it might not suit the traveler’s taste. The cheese used in this dish is made from yak’s milk.
Lukter
Lukter is a simple meat dish. The meat is dried and grilled with hot king chili (Bhut Jolokia). It is a great example of the northeastern cooking tradition of sun-drying meat.
Thukpa
Thukpa is a popular Tibetan dish. It is a hot noodle soup made from meat. You can also get the vegetarian and eggitarian version of this dish. Though it sounds like a starter dish, yet it is fulfilling and sufficient for an average meal.
Here is Aditya Bal’s take on the traditional Thukpa recipe.
If you are planning a northeast India tour, you can also book a cab in Itanagar for sightseeing and hopping around places, trying different food.
Useful Links-
Itanagar: One day trip planner