Our culinary expedition from Tezu to Wakro took us through a tapestry of experiences. We began with a visit to the sacred Parshuram Kund. Nestled within the Kamlang Reserve Forest area, this site holds profound mythological significance. We offered our reverence, sampled the sacred prasad and had the privilege of conversing with the chief priest, who shared insights about the sanctity of the place.
Emerging from the temple, we indulged in some comforting chow mein at a nearby food stall, before embarking on the bumpy ride towards Wakro. Despite the rain adding to the ruggedness of the journey, our spirits remained high as we anticipated our next stop: the renowned Wakro Tea Estate, famed for its organic green tea.
Here, we tried the famed organic green tea and discovered the work of ‘Tea Lady’ Basamlu, the owner of this place. She inspired her community to embrace sustainable practices while growing tea.
After navigating the challenging roads, we finally arrived at our ultimate destination: the picturesque homestay managed by Junali Ngadong and her husband Shavan Yun who belongs to the Mishmi tribe. The Mishmis occupy the northeastern tip of the central Arunachal Pradesh in the Dibang valley and Lohit districts. Nestled amidst misty hills, their homestay welcomed us with open arms, offering an authentic immersion into Mishmi cuisine and culture.
Our host, Junali, graciously introduced us to the art of making tsang sie, a traditional alcoholic beverage made of rice and millet.
She shared many insights into Mishmi traditions like their distinctive attire, jewelry and sub tribes. We then gathered together to taste some of the previously made beer. The subtle notes made it a fun thing to try.
However, the highlight of our gastronomic journey was undoubtedly the preparation and tasting of chambai, a quintessential Mishmi delicacy. This nutty and aromatic dish, consisting of roasted black sesame-infused rice and a herbs based country chicken curry, immersed us in a symphony of local flavors.
Over this soulful meal, we shared laughter and stories, further enriching our understanding of Mishmi culinary heritage. It helped us gain a deeper appreciation for the intricacies of Mishmi cuisine and the warmth of its people.
16 окт 2024
