Arunachal Pradesh
Northeast India
Tawang's monastery at three thousand metres, valleys with no one in them, and a permit to sort first.
High passes, monastery towns and river valleys along India's far eastern Himalaya.
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What Arunachal Pradesh is known for
Arunachal starts with paperwork. Indian citizens from other states need an Inner Line Permit; foreign nationals need a Protected Area Permit instead. Arrange it before you travel rather than at a check gate, and build the trip around it. The state is vast and the roads are slow, so take one arm of it and leave the rest. The western run goes Guwahati to Bomdila, over Sela Pass to Tawang, where the monastery is the largest in India and belongs to the Gelug school. The central run is Ziro, the Apatani valley on UNESCO's tentative list, and on towards the Siang. Linking Tawang, Ziro and Namdapha in one trip is the standard mistake, and it is mostly days in a car. Namdapha, in the far east near the Myanmar border, climbs from 200 metres to over 4,500 and is the one park in India holding four big cats. Reaching it is real effort and it rewards people happy to walk. October to April. Seventy to eighty per cent of the year's rain falls between May and October, and it takes the roads with it.
Best time to visit
October to April is the workable window, with clear skies and open passes. Torgya at Tawang Monastery falls in mid-January, cold and worth it. Avoid May to October, when most of the rain arrives and landslides shut the mountain roads.
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Browse Arunachal Pradesh by theme
India's far north-eastern corner — high passes, monastery towns above the cloud line, and valleys that see almost no visitors at all.
Food & cuisine
Signature dishes and local flavours to look for while exploring Arunachal Pradesh.
5 dishes
Pika Pila
A tangy, spicy pickle of fermented bamboo shoot, pork fat and king chilli, from the Apatani tribe of Ziro Valley.
Khaw Tai
A short-grain aromatic rice grown by the Khamti tribe, Arunachal's first GI-tagged rice, eaten with fish soup.
Chura Sabji
A Monpa curry of leafy greens cooked with churpi (fermented yak cheese) and chilli, from Arunachal's high-altitude west.
Pehak
A pungent chutney of fermented soybeans mashed with king chilli and salt, a spicy side across tribal Arunachal.
Lukter
Sun-dried or smoked meat, pan-fried with red chilli flakes into a warming, smoky side dish.
Festivals in Arunachal Pradesh
Dates move each year — check before you book.
Road trips in Arunachal Pradesh
Long, slow and worth it. Inner Line Permits are required — arrange them before you travel.
All places in Arunachal Pradesh
Every published place, across 6 themes — pick a theme, or browse them all.
23 places
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