The Taste of Meghalaya: Iconic Dishes to Try by Dr Himanshu Talwar
/Often referred to as the Abode of Clouds, Meghalaya nestled in the northeastern part of India, is known its breathtaking waterfalls, unique living root bridges, and rich tribal heritage. The cuisine of the region is characterized by its simplicity and the use of locally sourced ingredients, with a focus on rice, meat, and a variety of vegetables.
The food is often mildly spiced, allowing the natural flavours of the ingredients to shine through. Let’s explore some iconic dishes from Meghalaya:
Jadoh - Jadoh is a quintessential Khasi dish, celebrated for its robust flavours and comforting qualities. It features red rice, a staple in Meghalaya, cooked with tender pieces of meat, typically chicken or pork. The rice is infused with spices like ginger, turmeric, and sometimes bay leaves, giving it a warm, earthy flavour. Often garnished with crispy fried onions, Jadoh is served alongside a tangy chutney made from local ingredients, enhancing its taste.
Dohneiiong - Dohneiiong is a delectable pork dish that highlights the region’s affinity for rich, flavorful meat preparations. The pork is marinated in a mixture of spices and then slow-cooked until tender, allowing the flavours to meld beautifully. The star ingredient, black sesame seeds, is ground and added to the dish, lending a nutty, aromatic quality that distinguishes it from other meat dishes.
Typically served with steamed rice, Dohneiiong’s unique flavour profile makes it a must-try for anyone exploring the region’s cuisine.
Tungrymbai - Tungrymbai is a cherished traditional dish among the Khasi people. This dish primarily features fermented soybean, which is simmered with a medley of vegetables like potatoes and beans, creating a hearty and nutritious meal. The fermentation process imbues the soybeans with a distinctive umami flavour that enhances the overall taste of the dish. Tungrymbai is typically served with steaming hot rice, making it a comforting staple in many households.
Khar - Khar is a signature dish of Meghalaya, renowned for its unique use of alkaline ingredients. The dish features raw papaya and a special alkaline water extracted from the ashes of the “khar” plant, which gives it a distinct taste and aroma. Typically cooked with a choice of meats, such as fish or pork, Khar is seasoned with a blend of spices, including turmeric and ginger, resulting in a complex flavour profile, often enjoyed during festive occasions.
Pukhlein- Pukhlein is a traditional rice snack beloved in Meghalaya for its delightful texture and slightly sweet flavour. Made from glutinous rice flour, the dough is shaped into small, round discs and deep-fried until they reach a golden-brown hue, creating a crispy exterior. The inside remains soft and chewy, making it a perfect tea-time treat. Pukhlein is often enjoyed as a standalone snack or served with local tea.
Sohmynken - Sohmynken is a popular fish dish that highlights the freshness of local ingredients, particularly the abundant fish found in Meghalaya’s rivers. The fish is typically marinated with a blend of spices and herbs, such as garlic, ginger, and green chilies, allowing it to absorb the flavours deeply. It can be either grilled or steamed, preserving its natural taste and moisture. The dish is usually served with steamed rice, making it a wholesome meal.
Bamboo Shoot Curry – This beloved dish from Meghalaya showcases the region’s deep connection with local flora. Tender bamboo shoots, harvested from the abundant bamboo forests, are cooked with a variety of seasonal vegetables and aromatic spices, creating a flavourful and hearty curry. The natural sweetness of the bamboo shoots balances beautifully with the spices, making it a delightful dish. Often served with steamed rice, this traditional curry is nutritious and wholesome.
Dr Himanshu Talwar is an industry veteran with various articles, columns, travelogues, and write-ups published specifically on Tourism, Hospitality, and Aviation to his credit.
