Cuisine of Meghalaya

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 Meghalaya cuisine is the traditional food of the state of Meghalaya, located in northeastern India. The cuisine is heavily influenced by the region's agrarian and hunting-gathering traditions. The staple food of Meghalaya cuisine is rice, which is often served with a variety of meat, fish and vegetable dishes. The cuisine is known for its use of locally-sourced ingredients, such as bamboo shoots, wild mushrooms, and a variety of greens and herbs.

Meghalaya cuisine is known for its use of a wide variety of meat, including chicken, pork, fish, and wild game such as deer, wild boar and small animals. Some popular Meghalaya dishes include Jadoh (A traditional dish made of rice and pork), Doh-neiiong (smoked pork with bamboo shoots), and traditional stews. The food is generally spicy, with a generous use of ginger, garlic, and chili peppers. The cuisine also includes a variety of fermented foods such as fish, meat, and vegetables, which adds a unique sourness to the dishes. Additionally, the Meghalaya people have a tradition of consuming fermented soya bean, this is known as "Khar" and it's a staple food in many Meghalaya households, it is used to make various dishes like chutneys, stews, and curries.

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