Like many cuisines of different tribes of Arunachal Pradesh, Tai Khamti cooking is a “throw-together” style of cooking that allows much room for creativity.

Tai Khamti Cuisines

Like many cuisines of different tribes of Arunachal Pradesh, Tai Khamti cooking is a “throw-together” style of cooking that allows much room for creativity. One of the delights of eating Tai Khamti delicacies is the tremendous varieties offered and the enormous variations of the same dishes, giving consumers a great number of choices to satisfy differing taste preferences and varying moods.

Here is the list of various mouth-watering dishes of the tribe:

Paa-Saa- Most popular dish of the tribe, the fish soup is of fresh green colour and in taste the soup is a masterpiece of subtle flavours and elegant seasoning. This soup is laboriously prepared using all parts of the fish and seasoning the stock with a variety of special herbs. It is also interesting in that, it is generally prepared by men and involves all hands a bustle of activity that highlights the inclination for community activity. The fish is raw, so it is imperative that the fresh river fish is used. A key ingredient of the fish soup is the uriam’ leaf (khum-phat). Uriam leaves are pounded and steeped in water to produce an extract that eliminates the raw taste of the fish. Salt added to the fish is also steeped in water first and carefully added to the soup. The cooking time for paa Saa is approximately one hour.

Khau-Laam- Bamboo rice steamed in bamboo tubes is another popular mouth-watering delight of the Tai Khampti people. Ingredients required to prepare this dish are only sticky rice and water.

Khao-Tongtep- Steamed pancake made if rice wrapped in leaf.

Khautek- Roasted sticky rice mixed with molasses and made into balls. Khaupuk- Steamed sticky rice pounded with sesame and fried in oil.

Khautoum- Steamed Sticky rice roll wrapped in leaf.

Khaumouning- Steamed rice.

Paa-Ping- Fish roasted using bamboo skewer.

Paa-Laam- Fish cooked in bamboo with traditional spices and herbs.

Paa-som- Fermented fish fried in mustard oil.

Paa-chaw- Fish steamed in wok with local herbs.

Paa-Pho- Fish blended with traditional spices wrapped in a leaf known locally as tong and roasted. 

Paa ning- Fish blended with local herbs and wrapped in tong and steamed.

Thoneen- Boiled black lentils.

Phak Kho- Mixed green leafy vegetable.

Khau ho- Rice cooked in steam rice cooker and made into balls wrapped in a leaf known locally as tong.

Kai noa som -   Chicken prepared with tender fermented bamboo shoots.

Nou moo phan-  Pork blended with local herbs.

Noo phan - Boiled fresh tender bamboo shoots flavoured with ginger leaves and other herbs.

Pi koi tome - Banana flower gravy with colacasia.

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