The document provides an overview of cuisine from the Indian state of Arunachal Pradesh. It discusses the state's history and culture, which shares similarities with other Northeast Indian states. The cuisine also shares staples with other Northeast states but is less spicy than central Indian food, featuring indigenous herbs and meat prominently. Specific dishes mentioned include Koat Pitha, a flat banana bread made from rice, and Arunachal Pradesh Laksa Stock, made from tamarind pulp, noodles, and local fish.

1. Arunachal Pradesh
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2. Introduction
• Arunachal Pradesh cuisine has plenty in
common with the food of other states of North
East India. They include both vegetarian and
non-vegetarian food
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3. History
• The history of pre-modern Arunachal Pradesh
remains shrouded in mystery.
• The earliest written references to Arunachal
are popularly believed to be found in the
Mahabharata, Ramayana and other Vedic
legends
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4. Culture
• Broadly the people may be divided into three
cultural groups on the basis of their socio-
religious affinities.
• These are hardy people known for their strictly
structured village society in which hereditary
village chief still plays a vital role.
• They invoke nature deities and make animal
scarifices.
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5. Geographic location
• Much of Arunachal Pradesh is covered by the
Himalayas.
• Arunachal Pradesh's border with Assam, are
Brahmaputra Valley semi-evergreen forests.
• the state, including the Himalayan foothills
and the Patkai hills, are home to Eastern
Himalayan broadleaf forests.
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6. Cuisine
• The cuisine of Arunachal Pradesh is much like
the normal staple of other North Eastern state.
• Arunachal Pradesh food does not share the
spiciness of the Central Indian food.
• Different edible herbs are used to taste up the
food that are indigenous to the state. Meat
feature prominently in Arunachal Pradesh
cuisine.
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7. Culinary terms
• Koat Pitha : Flat Banana deep fried bread
made from rice.
• Arunachal Pradesh Laksa Stock : Laksa Stock
is made from tamarind pulp noodles and localy
found fish
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8. THANK YOU
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