Meghalayan cuisine is hearty, simple, and closely tied to the tribal cultures of the state, with a strong emphasis on fresh, locally sourced ingredients like meat, fish, and vegetables. Rice is the staple food, often served with various meat dishes, including pork, chicken, and fish, which are usually cooked with minimal spices to highlight natural flavors. A popular dish is Jadoh, a flavorful rice and pork preparation seasoned with local herbs and spices. Dohneiiong, a pork dish cooked with black sesame seeds, is another traditional favorite. The use of fermented ingredients like tungrymbai (fermented soybean) adds a unique tang to Meghalayan meals. Vegetables such as bamboo shoots and wild greens are common, and meals are often accompanied by spicy chutneys. Traditional drinks like ka dar (rice beer) are an integral part of social and cultural gatherings. Overall, Meghalaya’s cuisine is rustic, wholesome, and reflects the close relationship between the people and their natural environment.
🏔️ History and Origin of Jadoh Meghalaya Jadoh is a beloved traditional rice dish from Meghalaya, particularly associated with the Khasi tribe — one of the major indigenous communities of…