Arunachal Pradesh prominently featured its indigenous culinary traditions at the Times Food & Nightlife Awards held in Mumbai, aiming to present a diverse selection of traditional dishes to an audience that included chefs, industry professionals, and hospitality stakeholders. The state showcased its offerings through a dedicated stall located at The Westin in Powai, where visitors could experience a curated array of vegetarian dishes such as Amin, Chambai, Tasse, black rice, and churpi, all accompanied by condiments made from locally harvested herbs. This initiative sought to highlight the rich variety of ingredients and culinary practices that characterize Arunachal Pradesh.
Particularly popular among attendees were unique beverages like Sumac Cold Brew and Smoked Green Tea, garnering notable attention and drawing in crowds eager to sample the state’s fare. The Arunachal Pradesh stall, which was one among several set up at the event inclusive of various award-winning restaurants from Mumbai, was spearheaded by Chef Pinky Veo, with support from a team comprising Techi Seema, Seema Dodum Gyamar, and Yami Veo. This culinary representation was carried out under the auspices of the Department of Skill Development & Entrepreneurship, in collaboration with the Department of Tourism, Government of Arunachal Pradesh, and with the backing of Taste Palate, guided by food critic Jugnu Gupta.
Observers have noted that the presentation of regional cuisines at major national events such as this could lead to heightened recognition for lesser-known gastronomic traditions and could play a significant role in bolstering cultural tourism. Additionally, the event fostered opportunities for interaction among hospitality professionals, food critics, and influencers, potentially paving the way for future collaborations within the culinary and tourism sectors.
The Times Food & Nightlife Awards, orchestrated by The Times of India, hold considerable prominence in India’s food and hospitality landscape, gathering chefs, restaurateurs, and various stakeholders from across the nation, thereby providing a substantial platform for showcasing culinary diversity and fostering industry connections.
