Arunachalese cuisine
Arunachalese Cuisine
Arunachalese cuisine (pronunciation: /ˌɑːruːnɑːtʃəˈliːz kwiːˈzin/) refers to the food culture and culinary practices of the Arunachalese people, native to the Indian state of Arunachal Pradesh. The etymology of the term is derived from the region of Arunachal Pradesh and the English word "cuisine", which means a style or method of cooking.
Overview
Arunachalese cuisine is characterized by its minimal use of spices, subtle flavors, and a wide variety of fermented and smoked ingredients. The staple food of the Arunachalese people is rice, which is often accompanied by fish, meat, and leafy vegetables.
Notable Dishes
Some of the notable dishes in Arunachalese cuisine include:
- Thukpa: A noodle soup that originated from the eastern part of Tibet. It is a popular dish among the Arunachalese people.
- Momos: A type of South Asian dumpling that is native to Tibet, Bhutan, Nepal, and the Indian region of Sikkim, and Arunachal Pradesh.
- Bamboo Shoots: Bamboo shoots are used in many Arunachalese dishes, either fermented or fresh.
Related Terms
External links
- Medical encyclopedia article on Arunachalese cuisine
- Wikipedia's article - Arunachalese cuisine
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