Meghalaya is one of the sisters from seven sisters, the seven states in India’s Northeast region. Meghalaya means the abode of clouds and is derived from the Sanskrit word Megh (clouds) and ā+laya (abode). Meghalaya is an agricultural state whose 80% of the population depends on agriculture for their livelihood. The crop that grows in abundance in Meghalaya is rice, accounting for 80% of its total food grain production. Apart from rice, this state produces crops like wheat and maise. It also grows horticultural crops like pineapple, guava, lemon, orange, litchi, banana, jack fruit, peach, pear and plum. Meghalaya is known for its highest rainfall in India and its scenic beauty of hills, valleys, lakes, waterfalls, caves and forests. The natives are inhabited by three tribes- Khasi, Pnar and Garo. Everybody knows this beauty of a state that Meghalaya is but not much is known about its food. So let’s explore the unexplored and have a look at some of the delicious and traditional dishes of Meghalaya. Statutory warning: Meghalayan cuisine isn’t for the faint-hearted and definitely not for vegetarians.

Image credit: crazy masala food 1. Pudoh: Pudoh is a unique variety of rice in Meghalaya. People of Meghalaya like their food to be spicy and add meat, especially pork to their food. Jadoh, putharo, pudoh are types of rice available in different seasons and are eaten during different festivals. Pudoh is steamed along with pork in the bowl and eaten during special occasions like marriage and other Meghalaya’s festivals.

2. Jadoh: Ja means rice and doh mean meat in Khasi language. Jadoh is red rice cooked with pork fat with a blend of spices like green chillies, onion, ginger, turmeric, bay leaves and black pepper. Pork or chicken blood can be added to this dish to provide a metallic taste to the rice. This dish is eaten in the morning by the locals during Khasi festivals.

Image credit: crazy masala food 3. Tungrymbai: It is an everyday meal of the peasant community of Meghalaya. Tungrymbai is made with fermented soya beans, boiled and chopped pork, black sesame seeds, ginger, onion etc. Everything is fried and sauteed together and simmered for some time to accentuate the flavours and taste.

Image credit: atmy kitchen 4. Doh-Khlieh: It is a fusion dish as it has a Mexican touch to it. Doh-Khlieh is a salad made with minced pork, chillies and onions. The Mexican touch to this salad is due to the addition of beans, tomatoes, carrots and lemons. This dish is sometimes cooked in the form of curry with pig brains and is accompanied by bread.

Image credit: atmy kitchen 5. Doh-Neiiong: Doh-Neiiong is a pork curry with thick gravy seasoned with spices like green chillies, red onion, pepper and other local spices. Black sesame is the key ingredient of this dish which lends it a peculiar flavour.

Image credit: on his own trip 6. Nakham Bitchi: It is a soup made up of Nakham, a special variety of fish which is sun-dried or fire-dried. After that, the fish is fried and boiled in water to prepare a thick soup. Oodles of chillies and pepper is added to this soup to give it a spicy, tangy flavour and serve as a palate cleanser. Nakham bitchi is usually served before a meal.

Image credit: Hindustan next 7. Pumaloi: Pumaloi is powdered steamed rice and is another variety that is eaten during Meghalayan festivals. It is cooked using a pot called khiew ranei. Pumaloi is cooked on medium heat and it is a task to balance the right amount of water and heat to cook this rice.

Image credit: holidify 8. Kyat: Kyat is fermented rice beer which is a staple drink of Meghalaya. The rice is boiled in water and flavoured with local ingredients. Meghalaya’s capital, Shillong, has numerous places that serve kyat. There is no restaurant or bar in Meghalaya that will not serve kyat. The indispensability of this drink can be measured due to its prevalence in every household. Meghalayans do not let their guests leave without serving a glass of kyat.

Image credit: Pavanis kitchen 9. Pukhlein: Another dish made with powdered rice, pukhlein is a simple and sweet dish made with powdered rice and jaggery. The mixture of jaggery and powdered rice is fried together till it turns golden brown, crisp and forms a thick paste. It can be served with varied meat items and gives a sweet break to the palate.

Image credit: holidify 10. Minil Songa: It is a famous dish of the Garo tribe. Minil songa is a sticky rice preparation with a nutty flavour. Minil rice is boiled with fresh bamboo and is eaten as snacks.

Image credit: zizira 11. Sakin Gata: Sakin gata is a sweet dish made with sticky rice which is soaked in water overnight and mixed with sugar. It is arranged on banana leaves by alternating the layers of the rice mixture and roasted sesame seeds and cooked in a special cooking pot. This dish is served and relished piping hot.

Meghalayan cuisine’s staples are rice and pork and the dishes made are heavily influenced by different cultures and local ingredients of Meghalaya. To taste authentic Meghalayan food, it is best to visit Meghalaya and fulfil your gastronomic adventures.