RIVANSHI RAKHRAI
Local brew made from fermented millet or rice, enjoyed as a traditional alcoholic beverage during festivals.
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Fermented fish paste with a strong, pungent taste, used as a condiment in various Apatani dishes.
Dish of smoked pork cooked with fermented bamboo shoots and spices, known for its distinct smoky flavor.
Rice noodles made from fermented rice, served with meat or vegetable broth, popular for breakfast or snacks.
Spicy condiment made from fermented soybeans, chili, and salt, used to enhance main dishes.
A traditional dish with rice, meat (often pork or chicken), fermented bamboo shoots, and spices, resembling a pulao or biryani.