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Mikirs of Arunachal Pradesh

HISTORY.. Mikir is belong to the Tibeto-Burman group of the western china near the yang-tee-king and the howang ho rivers and from these places they went down the course of the Brahmaputra river and they settle down Taraso Mikir village, Balijan Mikir Village, Hollongi Mikir Village and Kokila mikir Village area of Papum Pare district Arunachal Pradesh.

LANGUAGE.. The language spoken by this group is called arlangh alam. Mikir are also well versed in assamese which they use as a lingua-france to communication with other indigenous group of people in arunachal pradesh and the other northeast state.

FESTIVALS.. The mean festival celebrated by the Mikirs is Rongker Karkli festival, which is celebrated on 5 January as a thanks giving to god (Donyi polo) and asking his assurance to protect from any evil harm that may happen to the whole village.

DEATH.. The chomangkan is a festival unique to the Mikir. It is actually a ceremony performed by a family for the peace and the safe passage of the soul of family member who died recently or long ago and never to celebrate them again.

CLOTHES.. Mikir have a wide range of textiles which are produced with help of the traditional backs trap loom. The traditional back trap loom consists of simple implement made from bamboo or wood such as Thening(Shed rod), Thepun(The backs trap which is essentially a belt worn around the waist, made of animal skin or bamboo), Harpi(Betten), Therang(Loom bar), Thelangpong(Heddle rod), Uvek(Bamboo Bobbin), Ingthi(reed/comb), HI..e(Huddle), Barlim(pattern sticks), Langvet(A small piece of bamboo stick with one end fitted with a tuft of cotton dipped into water for sponging the woven part of the cloth), and honthari(Bobbin) ETC.

FOOD.. The Mikirs follow some major producers to cook various dishes. Theses are.. • Khiuop- In this process meat, vegetable and fish are cooked sans any oil. They often use fermented bamboo shoots with fish and meat while cooking in this process. •Kimung- In this process meat, fish or vegetables is cooked inside soft bamboo tubes with various herbs, and also cooks rice in this method. •kangmoi- In this process in which alkali solution and water are used for cooking. Mostly vegetables are prepared in the process and small dried fish can be added. •Kangthu- In this process involves cooking food with lopong leaves and wrapped in tender banana leaves on hot charcoals. Fish and mushroom are cooked in this way often. •Kiphi- In this process involves cooking fish and meat on hot charcoals. •Karnu- In this is a cooking process in which no oil is used and dry stirring is used.

The Mikirs drink wind in occasions and otherwise too. The women prepare wine using traditional methods. They make different types of wine such as arrak, horlang and horpo.(Horlang is served to special guests as gifts).