ARUNACHAL PRADESH, PLACES TO VISIT
This state is the northern-most state of India; it is bordered on the North by China, on the East by Myanmar, is the South by Assam and on the West by Bhutan. It is a very picturesque region of India, with tall mountain ranges, deep valleys and waterfalls.
 Arunachal Pradesh, Location Map |
 Map of Arunachal Pradesh |
ARUNACHAL PRADESH STATS:
| Total Area: 83,743 Sq. Km (32,333 Sq. Mi) | Rank: 15th |
| POPULATION (2011): 1,382,611 | Rank: 27th |
| CAPITAL CITY: Itanagar | |
| LITERACY RATE: 66.95% | |
| HDI: 0.617 | Rank: 18th |
| OFFICIAL LANGUAGE: English | |
| Official Website: www.odisha.gov.in |
AN ARUNACHAL PRADESH COUPLE
FACES OF ARUNACHAL PRADESH PEOPLE:
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Posted above are a few images of the inhabitants of Arunachal Pradesh
Arunachal Pradesh Scenery
FESTIVALS
Siang River Festival:
One of the most popular festivals, it is held to celebrate communal harmony and to attract tourism. It offers many adventure and fun activities like elephant race, boat race, river rafting, food festivals, folk dances, cultural shows, hot air balloon and paragliding, and exhibitions.
Pangsau Pass Winter Festival:
(January)
The modern-day winter festival is celebrated in Nampong in January. It is a three-day festival, people displaying their extravagant ethnicity, perform folk dances, and sing folk songs. There are also handicrafts exhibitions. People from Myanmar join the festival.
Solung Festival:
Celebrated during the monsoon, this is a ten-day agriculture festival by the Adi community. On the first day a bison are slaughtered, the meat distributed and a grand feast is arranged. On the final day, the village people uproot the weak plants as an act done in the hope of driving away insects and worms.
Losar Festival:
This is the festival of the Monpa tribe to welcome a new year. Monpa is the dominating tribe of Tawang and West Kemang district; therefore, one can consider Losar as a major festival here. Tawang is amongst the most popular tourist attractions in North East India and visiting it during the festival is indeed the ideal time. The festival falls usually in February or in early March and lasts for about 8 to 15 days during which homes are cleaned, prayers are offered, religious flags are hoisted atop each house, holy scriptures are read and lamps with butter are lit in all the houses. The local deity is also worshipped by the Monpas for the welfare of society and the people. Losar is also the time to relish the taste of locally made drinks and savor the traditional cuisine.
STATE SYMBOLS: (COURTESY WIKIPEDIA)
| State animal | Gaur (Bos frontalis) |  |
| State bird | Hornbill (Buceros bicornis) |  |
| State flower | Foxtail orchid (Rhynchostylis retusa) |  |
TOURIST INFORMATION:
Department of Tourism
Gove. Of Arunachal Pradesh
Itanagar, Arunachal Pradesh
India
Phone: +91-360-2214745
Email: info@arunachaltourism.com
Website: www.arunachalpradesh.gov.in/tourism.htm
ARUNACHAL PRADESH CUISINE
SIGNATURE DISHES OF ARUNACHAL PRADESH
BAMBOO SHOOT FRY
PANCH PHORON TAARKARI
Ingredients
100 gms. Pumpkin diced
2 Large potatoes diced
1 Large brinjal diced
2 Large dry chillies slit
2 Tbsp oil
½ tsp Fenugreek seeds
½ tsp Aniseeds
½ tsp Mustard seeds
2 Bay leaves
1/2 tsp Cumin seeds
ARUNACHAL PRADESH LAKSA STOCK
POORA MACH
Ingredients
500 gms Sole fish
2 Tbsp Mustard seeds, soaked and ground
1 bunch Chopped coriander leaves or mint leaves
6 flakes Garlic, crushed
1 Tbsp Chilli powder
2 Tbsp Lime juice
1 tsp Turmeric powder
2 Tbsp Mustard oil
Salt to taste
ARUNACHAL PRADESH LAKS STOCK
Ingredients
600 gms Flaked ikan kembong
50 gms Tamarind, strained
3-4 stalks Daun kesom (polygonum)
Salt to taste
Sugar to taste
4 litres Water
Spice Paste (grind together)
30 Shallots
1 tsp Belacan granules
2 stalks Lemon grass
PANCH PHORON TAARKARI
Ingredients
100 gms. Pumpkin diced
2 Large potatoes diced
1 Large brinjal diced
2 Large dry chillies slit
2 Tbsp oil
½ tsp Fenugreek seeds
½ tsp Aniseeds
½ tsp Mustard seeds
POOR HAAH (ROASTED DUCK)
Ingredients:
1 Medium duck
2 Egg
4 slices white Bread
1 Large onion chopped
1 Large potato cubed
3 tsp Lime juice
½ tsp Black pepper powder
2 Large green chillies, chopped
1 bunch Coriander leaves, ground
ARUNACHAL PRADESH FISH STEW
Ingredients
Assam skin and juice
garlic chilli paste (mine's homemade, consist of shallots, chilli padi, garlic, serai and bua belamning - a sour fruit green in colour)
salted leafy vegetables
dried chilli
fish
sugar
salt