I would like to wish all my readers a joyful Holi. May Lord Narasimha shower you with his choicest blessings on the auspicious day of Holi.

May you be blessed with good health, wealth, long life, peace, happiness and joy on the auspicious day of Holi.

Introduction Holi Festival

Holi is celebrated on the full moon day in the month of Phalgun. It is also called the Spring Festival, as it marks the arrival of spring. The rituals of Holika Dahan are carried out in remembrance of demoness Holika and signifies the victory of good over evil.3 days ago

About Holi

An ancient Hindu festival, which later became popular among non-Hindu communities as well, Holi heralds the arrival of spring after winter. It signifies the victory of good over evil and is celebrated as a day of spreading happiness and love. The festival is also celebrated as a thanksgiving for a good harvest.

Holi Is A Hindu Festival

Holi is a Hindu festival that takes place every spring. It’s all about new beginnings — Holi welcomes the spring season and celebrates the end of winter. The Holi festival always falls on Purnima or the day of the full moon. It’s a two-day holiday; the day of the March full moon is Holika Dahan.

Why do we play Colours in Holi?

It is believed that Lord Krishna used to celebrate Holi with colors and hence popularized the same. He used to play Holi with his friends at Vrindavan and Gokul. They used to play pranks all across the village and thus made this a community event. Holi is a spring festival to say goodbye to winters.

How did Holi begin?

The origins of Holi come from a mix of Hindu mythology including the popular legend of Hiranyakashyap – a demon king who wanted to be immortal. He wanted everyone to worship him as a god but his own son, Prahlada, chose to worship Vishnu instead, which offended his father.

What makes Holi special?

This is why the first day of Holi is celebrated as Holika Dahan and symbolizes the victory of good over evil. In the region of Braj (where Lord Krishna grew up) in Uttar Pradesh, Holi is celebrated until the day of Rangpanchmi as a huge festival, in memory of the devotional love of Krishna and Radha.

Is Holi a Hindu holiday?

Holi is a popular Hindu holiday celebrated most commonly in India that is also known as the Festival of Colors. It celebrates the triumph of good over evil and the changing of the seasons from winter to spring.

Traditional Holi food



Ghujiya is synonymous with It is known by various names – karanji, ghugra, or karajikai. The deep-fried soft flaky crust of gujiya filled with khoya(mawa)and dry fruits and dessicated coconut makes it an amazing sweet. Earlier only mawa or khoya filling gujiyas were popular but these days you can find all sorts of fillings in gujiyas like Paan Gulkand Gujiya, Chocolate Cinnamom Gujiya,

Dhai Bhalle


The best thing about dahi bhalle is that you can make them in advance and refrigerate them for later use. They taste better when served chill. Dilli ke dahi bhalle are to die for.

The soft dal balls dipped in chilled yogurt preparation and garnished with green and sweet chutney along with spices make it ultra delish.



Around Holi the mornings are cold but the afternoons tend to be hot. Drinking chilled lassi not only kills the heat but replenishes your gut too. It is very healthy and tasty. Yogurt is a very good probiotic.

Bhang Ki Pakore

Rajblog5.com/famous-holi-festival-traditional-food/ bhang-ki-pakore

During Holi bhaang ke pakore are also prepared. Pakore, friends, gossip, and drinks what more can one ask for during Holi. Holi is the time to connect with friends and family but a long winter.



Thandai is a Royal drink in which all thandai masalas are used like cashew, cardamom, poppy seeds, black pepper, almonds, fennel seed (saunf) and rose petals all of these have cooling properties.

It is a must for all the Holi Parties. A sip of this chilled thandai during the Holi party and you are all re-energized. In some parts of India where bhaang is grown Bhaang thandai is also very popular.

Kanji Vadda

Rajblog5.com/famous-holi-festival-traditional-food/ kanji-vada

Kanji vada is very popular street food. Fried balls of lentil called vada are added to the fermented drink and are called kanji vada.

Kanji is a seasonal drink prepared from fresh black carrots, fermented in earthen pots for few days just around Holi. It is a super refreshing, healthy, and delicious drink.



Kachori is generally made during the Holi festival. Kachori is a fried pastry ball just like poori with aloo pithi (stuffing) or dal pithi stuffing inside. best relished with the piping hot tea

They are generally served with aloo sabji and to gulp them down lassi or thandai is served it them.



The combination of malpua with rabri is lethal. It is a very tricky and time consuming dish to prepare but the end product is simply delish.

Malpua is fried pancakes served with rabri which is thick milk reduced on slow fire for an hour or two and then flavored.

Besan Sev

Rajblog5.com/famous-holi-festival-traditional-food/ aloo-besan-sev

Earlier our grandmothers had innovative simple ways to make delicious foods. One of them is besan sev. Once you start munching on it you cannot stop yourself. It is nothing but the crispiness of the deep-fried sev is mindblowing

Namak Pare


Namakpare. Namakpare is just all-purpose flour seasoned with salt and ghee and then deep-fried. It is a perfect evening snack.



“Shakar” – sugar. These are sweet, crunchy and light generally diamond shaped. During holi shakarpare are prepared and shared with all the friends and family. Sometimes people coat them with sugar syrup or gur syrup and sometimes people prepare them with whole wheat flour and saunf too. So these are some of the most popular traditional Holi food.


On an individual level as well, each one of us has to be careful. It’s advisable to celebrate Holi with only a few close ones to reduce the risk of contracting this contagious virus through contact. Everyone should use gloves to the extent possible. Play with the colors on an open, airy ground rather than in congested, close quarters. Afterward, make sure you wash and sanitize your hands and face well.

Sign up for newsletter

Rating: 5 out of 5.

COVID-19 Rules and Restrictions

  • Following the surge in cases, the Gujarat government announced on 21 March that colours will not be allowed this Holi. This year, the Holi celebration will be limited to the holy pyre of ‘Holika Dahan’.
  • In Bihar, public Holi celebrations have been banned entirely. Moreover, travellers coming into the state will be randomly tested for coronavirus at railway stations, bus stands, and airports.
  • People in the state of Odisha also will not be able to celebrate the festival of colours in public places. ‘Dola Melans’ may be allowed with an appropriate number of participants, while the ‘Dolayatra’ shall not be allowed at all in public. The local authorities may also impose restrictions on the entry of devotees into temples and religious places.
  • The hotspot city of Mumbai and Palghar in Maharashtra have also banned both, private and public celebrations of Holika Dahan as well as Rangpanchami.
  • In Punjab, Chandigarh’s local government has declared that neither public Holi-Milan festivities, nor ceremonial gatherings in clubs, hotels, or restaurants will be permitted.
  • The authorities of Uttar Pradesh, too, issued a circular stating that no Holi-special procession will be carried out without prior permission of the government.
  • At the capital city, the Delhi Disaster Management Authority (DDMA) has ordered a ban on public celebrations of not only Holi, but Navratri and other festivals as well.
  • The daily caseload in Jharkhand, Madhya Pradesh, Chattisgarh, West Bengal, Telangana, and several other states has been increasing at an alarming rate in the past 30 days, and state governments are expected to soon release their guidelines for the festival.

    Popular Parsi Food & Cafe in India.


    Welcome to  www.rajblog5.com  is a blog that helps the world to discover Indian places, Food & Drink, Health & Wellness, Lifestyle, Art & Culture to understand India in a better way.
    I hope my blog will inspire you to travel and explore new places in India. Please share your valuable comment with us.

    Introduction Parsis’s Food

    The Persians fled from Iran when the Arabs invaded it during the 17th century. They finally settled along the West Coast of India and bought along with them their exotic cuisine.

    About Parsis’s Food

    ‘Parsis’ or ‘parsees’ are descendants of Zoroastrians who fled Iran during the Arab invasion in the 17th century.They love to spend hours cooking before a big ceremony and prepare dishes that are absolutely mind-blowing.

    Parsis’s Community

    They believe in  Zoroastrians one God, called Ahura Mazda. Parsi are followers of Zoroastrianism in India. According to Parsi tradition, a group of Iranian Zoroastrians emigrated from Persia to escape religious persecution by the Muslim majority after the Arab conquest.

    Parsis are marrying outside the community. Parsi woman marrying a nonparsi is allowed to enter the fire temple and participate in religious activities. Before December 2017, a Parsi women who marries a nonParsi man was automatically considered to have converted to the religion of her husband.

    Parsis are commonly seen speaking either Gujarati or English. But their native language is AvestanZoroastrianism was founded by Prophet Zoroaster in ancient Iran about 3,500 years ago. The Avesta is the primary collection of religious texts of Zoroastrianism.

    They live chiefly in Mumbai and in a few towns and villages mostly to the north of Mumbai, but also at Karachi (Pakistan) and Bengaluru (Karnataka, India). The vast majority of Persians practice Shīʿite Islam. Before the Muslim conquest of Persia in the 7th century ce, most Persians followed Zoroastrianism, based on the teachings of the ancient prophet Zoroaster (Zarathustra), who lived during the first half of the 1st millennium bce.

    As of 2019, it has been estimated that there are 100,000 to 200,000 Zoroastrians worldwide, with around 60,000 Parsis in India and 1,400 in Pakistan.

    Parsi cuisine is an eclectic mix of hot and sweet, nice and spice. It involves simple yet diverse ingredients that in theory seem a bit odd but make complete sense on a plate.

    Influence On The Parsi Cusine

    Over the years, their food, like their people, has imbibed Maharashtrian, Gujarati, Iranian and British influences. Let’s know everything about Parsi food that will make you want to feast on the Parsi new year that falls on 17th August 2019. This Navroze knows what’s special about the community’s food.

    Popular Parsi dishes include:

    • Chicken Farcha (Fried chicken appetizer)

    • Dhansak (Lamb, mutton, goat, chicken or vegetables in a mixed lentil or toor daal gravy served with brown rice)
    • Patra ni Machhi (Fish – Pomfret or Surmai stuffed heavily with green coconut chutney and wrapped in a banana leaf – steam cooked.)

    • Sali Murghi (Spicy chicken with fine fried matchstick potatoes)
    • Saas ni Machhi (Yellow rice with pomfret fish fillets in white sauce)
    • Kolmi no Patio (Shrimp in spicy tomato curry)
    • Jardaloo Sali Boti (Boneless mutton in an onion and tomato sauce with apricots and fried matchstick potatoes)
    • Khichri (rice with toor daal or moong daal)
    • Tamota ni Ras Chaval (mutton cutlets with white rice and tomato sauce)

    Also popular among Parsis, but less so elsewhere, are the typical Parsi edda (egg) dishes, which include akuri (scrambled eggs with spices) and the pora (“Parsi” omelet). Also, vegetables like okra, tomato, potato, and others are often cooked with eggs on top.


    Popular parsi snacks include bhakhra (deep fried sweet dough), batasa (tea biscuits), dar ni pori (sweetened lentils stuffed in a light pastry), doodh na puff (milk froth) and khaman na ladva (dumplings stuffed with sweetened coconut).


    The basic feature of a Parsi lunch is rice, eaten with lentils or a curry. Curry is made with coconut and ras without, with curry usually being thicker than ras. Dinner would be a meat dish, often accompanied by potatoes or another vegetable curry. Kachumbar (a sharp onion-cucumber salad) accompanies most meals.


    Common desserts include sev (vermicelli), ravo (sweet semolina pudding)

    and malido (a nutty fudge). Also popular are faluda and kulfi, both of

    which are adoptions from the cuisines of the Irani and Persian-speaking

    communities. Wedding feasts traditionally include Lagan nu Custard.

    Popular Parsi dishes include:

    Chicken Farcha (Fried chicken appetizer) Dhansak (Lamb, mutton, goat, chicken or vegetables in a mixed lentil or toor daal gravy served with brown rice) Patra ni Machhi (Fish – Pomfret or Surmai stuffed heavily with green coconut chutney and wrapped in a banana leaf – steam cooked.)

    Famous Parsis’s Cafe’s & Restaurant In Mumbai

    • Kyani and co ( Marine Lines)
    • Piccadilly (Colaba
    • Britannia & Co
    • Cafe Military
    • Yazdani Restaurant & Bakery
    • Jimmy Boy In Mumbai
    • Sassanian Boulangerie
    • K Rustom (South Mumbai

    Famous Parsis’s Cafe’s & Restaurant In Delhi

    • Rustom’s Parsi Bhonu
    • Soda Bottle opener wala
    • Parsi Anjuman
    • Monkey Bar
    • Cafe lotta


     Parsi cuisine also has influenced just like its parent, or Persian, cuisine. Modern-day Parsi cuisine was especially shaped during the British rule of India.  Parsis love eggs, potatoes, and meat.

    Almost all the vegetable dishes made from okra, tomatoes, or potatoes will have eggs on top.

    Please share your comment on this blog and share more about Parsi’s food if I miss anything so please let me know. Your comments are valuable for me.

    Rating: 5 out of 5.

    Sign up for newsletter


    Introduction About Travel health

    Travelers of all ages traveling can benefit from a pre-travel medical appointment, ideally four to six weeks before departure. The doctor will perform a physical exam and assess the health risks associated with travel plans.

    What are the main common travel issues how can be treated?

    Middle east respiratory syndrome (MERS)

    It is a viral respiratory illness first reported in Saudi Arabia in 2012. It is caused by a coronavirus called MERS-CoV. Most people who have been confirmed to have MERS-CoV infection developed a severe acute respiratory illness. They had a fever, cough, and shortness of breath. About half of these people died.

    Jet Lag

    Older adults may have more severe jet lag and take longer to recover. Travelers can minimize jet lag by shifting to the local schedule as soon as possible. Travelers may be able to avoid jet lag by adjusting sleep schedules a few days before traveling.

    Traveler’s diarrhea 

    Contaminated food or water or anxiety and jet lag can contribute to traveler’s diarrhea. It often strikes abruptly and causes four to five loose or watery bowel movements. In most cases, the traveler’s diarrhea will go away in a day or two without medical treatment. Most doctors don’t recommend preventive medications such as antibiotics or bismuth subsalicylate (Pepto-Bismol), except in special circumstances. The best prevention is good hand hygiene and food and water safety. International travelers should drink only bottled beverages or liquids that have been boiled. 

    Motion sikness

    Travelers susceptible to motion sickness should consult a physician about over-the-counter or prescription medications. Some natural remedies have been shown to reduce symptoms, too. Options include acupressure wristbands, ginger tea or dietary supplements, or aromatherapy.

    Altitude sickness

    Is caused by dry air, a decrease in oxygen, and low barometric pressure when travelled to a higher altitude than you’re used to. As a result, you may have problems, such as headaches, dehydration, and shortness of breath. Some people are affected at 5,000 feet (1,524 meters), but others aren’t affected until they reach altitudes of 10,000 feet (3,048 meters) or more.

    What to do in case of for protection against ticks and mosquitoes:

    Use a repellent that contains 20% or more DEET for protection that lasts up to several hours. Always use insect repellent as directed

    Communicable dease?

    About Isolation and Quarantine:

    Isolation and quarantine are public health practices used to stop or limit the spread of disease.

    • Isolation is used to separate ill persons who have a communicable disease from those who are healthy.
    • Quarantine is used to separate and restrict the movement of well persons who may have been exposed to a communicable disease to see if they become ill.

    The quarantine can apply to humans and animals as part of border control, as well as within a country.

    Ho to get medical care while traveling

    Carry a list of local doctors and hospitals at the destination. Review health insurance plan to determine what medical services it would cover during the trip. Consider purchasing travel health and medical evacuation insurance.

    Carry a card that identifies, in the local language, your blood type, chronic conditions or serious allergies, and the generic names of any medications take. Some prescription drugs may be illegal in other countries. Call the embassy to verify that all of your prescription(s) are legal to bring with you. Bring all the medicines (including over-the-counter medicines) you think you might need during your trip, including extra in case of travel delays. Ask your doctor to help you get prescriptions filled early if you need to.

    What are the vacinations required

    Immunizations largely depends upon the area you are travelling. Specific vaccinations are required for specific countries and conditions. These include:

    Common vaccinations include are:

    • Tetanus
    • Diphtheria
    • Pertussis (whooping cough)
    • Varicella (chickenpox)
    • Measles
    • Mumps
    • Rubella
    • Polio

    Vaccination for travelers with special needs
    Some additional vaccinations are recommended for travelers who are at risk of infection or other health problems. This includes people with asthama , respiratory and cardiac conditions, metabolic conditions (such as diabetes) and anyone over 65 years of age. Vaccinations include:

    • Influenza
    • Pneumonia

    Vaccination for young travelers
    Young people are also routinely offered vaccination against:

    • Meningococcal C
    • Hepatitis B
    • Cervical cancer

    Cholera vaccination is no longer recommended by the World Health Organization for any country. 

    Vaccination for specific diseases

    Hepatitis A

    Information for hepatitis A includes:

    • This is the most common vaccine-preventable disease in travelers.
    • It is spread by contaminated food or water.
    • The cause is a virus.
    • Symptoms include fever, lack of energy (malaise) and jaundice (yellow skin color).
    • Hepatitis A is rarely fatal.
    • Symptomatic treatment is the only treatment available.
    • Vaccination is safe and extremely effective.

    Hepatitis B

    Information for hepatitis B includes:

    • This is spread by body fluid commonly through sexual intercourse or shared syringes but also by accident.
    • It is caused by virus.
    • Symptoms include fever, lack of energy (malaise) and jaundice (yellow skin color).
    • Around half of all cases worldwide result in death.
    • Vaccination is safe and extremely effective.


    Information for typhoid includes:

    • This is common in developing countries.
    • The cause is a bacterium.
    • Symptoms include fever, weakness, headache and sometimes a rash.
    • Typhoid can be treated successfully with antibiotics.
    • Vaccinations must be completed at least one week before travelling.


    Information for rabies includes:

    • This is common to North, Central and South America, Europe, Africa and Asia.
    • The cause is a virus passed on by a bite or scratch from an infected dog or any mammal that carries the virus.
    • Symptoms include headache and fever, then convulsions and death.
    • A three-dose vaccination is given over 3–4 weeks prior to travel.
    • All animal bites and scratches should be immediately and thoroughly washed with soap and water for at least 10 minutes.
    • Treatment after a bite from a possibly rabid animal involves a course of five vaccines and, if previously unvaccinated, an injection of immunoglobulin.

    Meningococcal meningitis

    Information for meningococcal meningitis includes:

    • The cause is a virus spread by aerosol droplets.
    • Symptoms include headache, fever, confusion and neurological damage.
    • Treatment can only ease the symptoms.
    • Vaccination is a legal requirement for some countries.


    Information for tuberculosis includes:

    • This is common in developing countries.
    • The cause is a bacterium spread by aerosol droplets.
    • Symptoms include persistent cough and fever.
    • Treatment involves a prolonged course of antibiotics.
    • Vaccination is recommended only for some travellers to high risk areas for prolonged periods and must be preceded by a special skin (Mantoux) test.

    Japanese encephalitis

    Information for Japanese encephalitis includes:

    • This is present throughout Asia.
    • The cause is a virus spread by infected mosquitoes.
    • Symptoms include headache, fever, confusion and neurological damage.
    • Treatment can only ease the symptoms.
    • Three doses of vaccine are required well before you travel.

    Yellow Fever

    • This is present in tropical South Asia and sub-Saharan Africa.
    • The cause is a virus spread by infected mosquitoes.
    • Symptoms include fever, headache, bloody vomiting, jaundice and death.
    • The vaccination gives immunity for around 10 years.
    • Vaccination is a legal requirement for some countries and certification can only be given by an authorized travel health clinic.

    Infectious diseases for which there are no vaccines

    Infectious diseases are generally transmitted by food, water, or a lack of personal hygiene (for example, ‘gastro’, traveler’s diarrhea, giardiasis, and amoebic dysentery) or by insects (for example, malaria and dengue fever). They can be life-threatening. Your doctor will advise you on measures and medications that should be taken to help prevent these diseases. 

    What is the cause of travel diarrhea?

    Unclean food and water can cause travelers diarrhea and other diseases. This can reduce by drinking safe water and safe food habits. Some of do and don’ts about good food habit are:


    • Food that is cooked and served hot
    • Hard-cooked eggs
    • Fruits and vegetables should be clean and washed.
    • Pasteurized dairy products

    Don’t Eat

    • Food served at room temperature
    • Food from street vendors
    • Raw or soft-cooked (runny) eggs
    • Raw or undercooked (rare) meat or fish
    • Unwashed or unpeeled raw fruits and vegetables
    • Unpasteurized dairy products


    • Bottled water that is sealed
    • Water that has been disinfected
    • Carbonated drinks
    • Hot coffee or tea
    • Pasteurized milk

    Don’t Drink

    • Tap or well water
    • Ice made with tap or well water
    • Drinks made with tap or well water (such as reconstituted juice)
    • Unpasteurized milk

    Take Medicine

    Talk with your doctor about taking prescription or over-the-counter drugs with you on your trip in case you get sick.

    How to prevent bites?

    • Cover exposed skin by wearing long-sleeved shirts, long pants, and hats.
    • Use an appropriate insect repellent
    • Use permethrin-treated clothing and gear (such as boots, pants, socks and tents). Do not use permethrin directly on skin.
    • Stay and sleep in air-conditioned or screened rooms.
    • Use a bed net if the area where you are sleeping is exposed to the outdoors.

    What types of Insects repellent

    For protection against ticks and mosquitoes: Use a repellent that contains 20% or more DEET for protection that lasts up to several hours. Always use insect repellent as directed.


    Welcome to  www.rajblog5.com  is a blog that helps the world to discover Indian places, Food & Drink, Health & Wellness, Lifestyle, Art & Culture to understand India in a better way.
    I hope my blog will inspire you to travel and explore new places in India. Please share your valuable comment with us.

    Rating: 5 out of 5.

      Subscribe to our news letter

      Sign-up for our weekly newsletter to get the latest news, updates, and amazing offers directly delivered into your box

      Arunachal Pradesh Famous Food

      Introduction Arunachal Pradesh Food

      North East Famous Cuisine

      Arunachalese cuisine is the staple food is rice along with fish, meat (Lukter), and many green vegetables.

      About Arunachalese cuisine

      The staple food is rice along with fish, meat (Lukter), and many green vegetables. Different varieties of rice are available. Lettuce is the most common and preferred vegetable of all, prepared by boiling it with ginger, coriander and green chilies, and a pinch of salt. Boiled rice cakes wrapped in leaves is a famous snack.

      Dishes in eastern districts like Tirap and Changlang have some different methods in their way of food preparation. Many wild herbs and shrubs are also part of the cuisine. Dried bamboo shoots are used extensively in cooking.

      Tribal Influence on the cuisine

      The type of the dishes of the Indian state of Arunachal Pradesh vary within the region, according to tribal influence (with the influence of Apatanis, Chuki, Adi, and Nishi)

      The Apatani, or (TanwTanii) are a tribal group of people living in the Ziro valley in the Lower Subansiri district of Arunachal Pradesh in India. This tribe speaks the languages Apatani, English, and Hindi.

      Tanw/Tanii, Apatani, Apa Tani
      Apatani women during a wedding
      Total population
      43,777 (2011 census)
      Regions with significant populations
       India (Arunachal Pradesh)
      Apatani • English • Hindi
      Donyi-Polo • Christianity
      Related ethnic groups
      Tani Peoples

      The Adi people are one of the most populous groups of Indigenous peoples in the Indian state of Arunachal Pradesh. A few thousand are also found in the Tibet Autonomous Region (Previously Tibet) where they are called the Lhoba together with some of the Nishi, Na, Galo, Mishmi people, and Tagin people.

      A Nyishi man With a hornbill headdress
      Total population
      249,824 (2011 census)
      Regions with significant populations
       India ( Arunachal Pradesh)
      Donyi-Polo (Sun and moon), Christianity, Animism

      The Nyishi community is the largest ethnic group in Arunachal Pradesh in Northeastern India. In Nyishi, their traditional language, Nyi

      Prior to Indian Independence

      Prior to Indian Independence when British policy to isolate the Hill people NEFA (North-East Frontier Agency) were in effect, wild birds and animals were a big part of their diet, but modern restrictions on hunting have made them non-existent.

      Arunachal Pradesh Famous Food

      Apong (Rice Beer)

      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.

      Thupka (Noodle Soup mixed with minced meat & Spices)

      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 are called ashum thukpa and taste delicious.

      Dal Lentil And Eggs

      The dish is prepared with three grains – masoor dal, moong dal, and tuar dal. Turmeric powder, onions, tomatoes, garlic, salt, and chilies are added to the gravy for taste; then hard-boiled eggs are put in the dal before serving.

      Fish Stew

      A very popular dish, the fish stew is made of chili-garlic paste, leafy green vegetables, dried red chili, fish, sugar, and salt. It can be eaten as a soup or served as a side dish with boiled rice.

      Bamboo Shoot

      Almost every dish of the state uses bamboo shoots, which have a delicate and unique flavor. 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 hot side dish.


      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.

      Chura Sabji

      It is another one of the most appetizing item on the menu. They make it with the cheese of yak milk and vegetables. What makes it so delicious is not just the cheese but also the added spices especially the chilies. It can be had as a curry and also as soup.


      When you are in the hills. You can get it with stuffed vegetables or chicken or yak meat. The flavor, the aroma, the ambiance around when you devour momos is the perfect picture of a nice trip. You will not find better momos in any other part of India than the North-Eastern states.

      Dung Po

      It is beautiful steamed rice. The locals cook it in brass utensils. The rice is placed in leaves so that they don’t spread. They keep one vessel over the other; One has boiling water and the other one has the rice. The aroma of the leaves will make you hungry, and you just can’t wait for lunch!

      Rating: 5 out of 5.

      When you visit Arunachal Pardesh Let’s look at some ingredients and dishes that comprise the food of Arunachal Pradesh: Rice. Rice is a staple food in Arunachal Pradesh and is commonly accompanied by fried vegetables, curry, or a soup. Bamboo Shoot. Pika Pila. Lukter. Pehak. Meat. Momos.