Meghalaya

Meghalaya cuisine is hearty, rustic, and deeply influenced by the indigenous tribal cultures of the state. Rice is the staple food, often paired with a variety of meat dishes, especially 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 cooked with local herbs and spices. Dohneiiong, pork cooked with black sesame seeds, is another traditional favorite known for its rich taste. Fermented ingredients like Tungrymbai (fermented soybean) are commonly used to add tanginess and depth to dishes. Vegetables such as bamboo shoots and wild greens are widely used, often served alongside spicy chutneys. Traditional rice beer called Ka dar is an integral part of social and cultural gatherings. Overall, Meghalaya’s cuisine is wholesome, robust, and reflects the close relationship between its people and their natural environment.