The Singpho Kitchen – A Symphony of Steam and Spice

“Food is everything we are. It’s an extension of nationalist feeling, ethnic feeling, your personal history, your province, your region, your tribe, your grandma. It’s inseparable from those from the get-go.” – Anonymous Traveller

Forget your Michelin stars and white tablecloths. This ain’t that kind of party. We’re in Arunachal Pradesh, India’s wild northeast, where the culinary scene is as raw and untamed as the landscape. Our guides, Omanso and Lily, are leading us on a culinary odyssey, deep into the heart of Singpho cuisine.

First stop: The Singpho Kitchen. Owner Lily Panor, a woman with a smile as warm as the aromatic steam rising from her dishes, greets us with a platter of Nashan Ki-E. This ain’t your mama’s fish dish. It’s a symphony of flavors – rohu fish, tender and flaky, marinated in a heady blend of local herbs and mustard oil. Each bite is a revelation, a taste of the river and the forest intertwined.

“This,” Lily says with a twinkle in her eye, “is the taste of home.”

Next up: Aloo Pitika, the Singpho answer to mashed potatoes. But don’t be fooled by its humble appearance. This ain’t no bland side dish. It’s a fiery explosion of flavors, thanks to a generous dose of bamboo shoots and indigenous spices. It’s the kind of food that warms you from the inside out, a hug for your soul on a chilly mountain night.

The Nyishi Kitchen – A Symphony of Greens and Grains

“Good food is very often, even most often, simple food.” – Curious Times

Next stop: The Nyishi Kitchen. Owner Nabam Sumoni Takam, a woman with a laugh as hearty as her portions, welcomes us into her culinary domain. The Nyishi tribe, known for their love of greens and herbs, have a cuisine that’s as fresh and vibrant as the lush landscape that surrounds them.

Our meal begins with Tassey crepes, a sweet treat made from the flour of the sugar palm tree stem. It’s like a pancake, but with a subtle sweetness and a slightly chewy texture. It’s a taste of the jungle, of the sun filtering through the leaves, of the simple pleasures of life.

The main event: Puru Adin, a hunter’s stew made with country chicken, fermented bamboo shoots, and a medley of indigenous herbs. This is the kind of dish that sticks to your ribs, the kind of food that fuels a long day’s work in the fields or a trek through the mountains. It’s a taste of tradition, of community, of the bond between people and the land.

Reflections on Arunachal Pradesh Cuisine

As we savor our last bites of Nyishi cuisine, I’m struck by the diversity and richness of Arunachal Pradesh’s tribal food. From the fiery spices of Singpho cuisine to the fresh greens of Nyishi fare, each dish tells a story of tradition, of ingenuity, of the deep connection between people and their environment.

This culinary journey has been more than just a meal. It’s been an immersion into a world of flavors, a celebration of cultural heritage, and a reminder that food is not just sustenance, but a way of life.

It’s a testament to the power of food to connect us to the past, to the land, and to each other.

So, if you’re looking for a culinary adventure off the beaten path, ditch the guidebooks and head to Arunachal Pradesh. Trust us, your taste buds will thank you.