Meghalaya, known as the “abode of clouds,” offers a culinary experience as rich and diverse as its landscapes. Here are ten of the best dishes from Meghalaya, along with detailed descriptions:
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1.Jadoh
A signature dish of the Khasi community, Jadoh is made with red rice cooked alongside pork meat, turmeric, and aromatic spices. The dish is vibrant in color and flavor, often enhanced with green chilies, onions, and bay leaves. For the adventurous, Jadoh can also be prepared with pork blood, adding a unique depth to its taste.
2.Doh-Neiiong
This pork dish is cooked with black sesame seeds, creating a rich and nutty flavor. The pork is fried and simmered in a thick gravy seasoned with green chilies, onions, and local spices. Doh-Neiiong is a must-try for pork lovers.
3.Nakham Bitchi
A popular soup among the Garo tribe, Nakham Bitchi is made with dry fish (Nakham) that is either sun-dried or fire-dried. The fish is boiled and flavored with chilies and pepper, resulting in a tangy and spicy broth that serves as a palate cleanser.
4.Doh-Khlieh
A wholesome salad made with minced pork, onions, and chilies. Some variations include beans, tomatoes, and carrots for a fusion twist. Doh-Khlieh can also be prepared as a curry using pig brains, offering a unique culinary experience.
5.Pumaloi
A steamed rice dish that is a staple in Khasi festivals and ceremonies. Pumaloi is made by cooking powdered rice in a special pot called Khiew Ranei, using just the right amount of water to achieve a fluffy texture. It is often served with curries and other accompaniments.
6.Tungrymbai
A fermented soybean dish mixed with boiled and chopped pork, black sesame, ginger, and onions. The ingredients are sautéed and simmered to create a flavorful and hearty meal, commonly enjoyed by the peasant community.
7.Smoked Pork with Bamboo Shoot
A delicacy that combines smoked pork with the tangy flavor of bamboo shoots. The dish is slow-cooked with spices, allowing the flavors to meld beautifully. It is a favorite among locals and visitors alike.
8.Pukhlein
A sweet snack made from rice flour and jaggery, pan-fried to perfection. Pukhlein is a popular treat during festivals and celebrations, offering a delightful contrast to the savory dishes of Meghalaya.
9.Minil Songa
A traditional rice dish of the Garo tribe, Minil Songa is made with sticky rice cooked in minimal water. The dish is simple yet flavorful, often paired with meat or vegetable curries.
10.Bamboo Shoots
Used in various dishes, bamboo shoots add a crisp texture and distinct flavor to Meghalayan cuisine. They are often incorporated into curries, pickles, and salads, showcasing their versatility.
Meghalayan cuisine is deeply rooted in the traditions of its three major tribes—the Khasis, Garos, and Jaintias. The dishes reflect the region’s connection to nature, with ingredients that are often boiled, roasted, or fermented to preserve their freshness and authenticity.