On the Culinary Trail in Dirang

Cooking in Arunachal Pradesh is decidedly different than on "mainland" India. Recipes here rarely call for dried spices. Rather, fresh organic herbs, leaves and tubers are used to add color and aroma to the cornucopia of curries, soups, dals, pickles and chutneys found across the state.

One dish native to the Mon Region in western Arunachal Pradesh has made it onto the menus of restaurants around the world, namely the momo – a crescent-shaped dumpling prepared with a variety of fillings, daintily pleated, steamed and served with dipping sauce. You can't eat just one!