Arunachal Pradesh's West Kameng and Tawang districts are home to a special kind of yak that is treasured by the Brokpas and Monpas, two of the region's indigenous tribes. Derived from yak milk, there are two types of yak churpi – the naturally fermented milk product: soft and hard. The hard kind can last up to 20 years with proper storage.

The produce

In the area, yak churpi is important from both a cultural and economic standpoint. It acts as a vegetable alternative, a source of protein, and has probiotic qualities due to the lactic acid bacteria. This product emphasises its status as a staple condiment steeped in the history of the area and the expertise passed down through generations by being an essential component of local recipes.

GI tag

This unique yak milk product was awarded with the GI tag in 2023.