Guided by tour leaders Omanso Tayang and Lily Maying of Our Guest Travels, we immerse ourselves in the rich culinary heritage of Singpho and Nyishi tribes of Arunachal Pradesh. Each dish tells a story of tradition, community and the vibrant world of flavors that define this enchanting region.
Our journey begins at The Singpho Kitchen, nestled in Chandranagar, where owner Lily Panor introduces us to Singpho delicacies. From the aromatic Nashan Ki-E, a steamed rohu fish marinated in a blend of local herbs and mustard oil, to the comforting Aloo Pitika, Singpho cuisine showcases the essence of boiled or steamed food enriched with bamboo shoots and indigenous spices. As we savoured each dish, including the spicy Galanai Chithu (spicy potato mash), Nadongshi (stir-fried green beans), Chingnam Chithu (black sesame seed condiment), Mekhishi (bamboo shoot slices), Nashan Chithu (spicy fish mash), Nokphu Chithu (peanut condiment), Nai Shi (boiled taro leaves), Shikhu (boiled greens and veggies), Maa Shi (split red lentils) and Oushan Shi (boiled country chicken with fermented bamboo shoot), it becomes evident how diverse yet wholesome Singpho cuisine is.
Next, we venture to The Nyishi Kitchen in Bage Tinali, Nirjuli, where owner Nabam Sumoni Takam warmly welcomes us to indulge in Nyishi tribal fare. Here, we delight in Tassey crepes made from sugar palm tree stem flour, as well as the savory Puru Adin (country chicken cooked with fermented bamboo shoots and indigenous herbs). The culinary journey continues with dishes like Mangnam Oohh (congee-like preparation with native greens), Papu Chuke (spicy banana flower condiment), Huli (spicy salad-like dish with native greens), Hore Uuh, and Huj Uuh. Lot of herbs and greens find their way into Nyishi cuisine, adding freshness and distinctive flavors to their dishes. From the spicy salad-like Huli, which incorporates three types of native greens, to the flavorful Puru Adin cooked with indigenous herbs, Nyishi dishes are enriched with the bounty of the region's natural landscape. These herbs and greens not only enhance the taste of the dishes but also contribute to their nutritional value, making Nyishi cuisine a wholesome culinary experience.