Flavors of Meghalaya: A Culinary Journey Through the Abode of Clouds

Meghalaya, nestled in the northeastern part of India, offers a rich tapestry of flavors deeply rooted in tribal traditions. The state’s cuisine is dominated by the culinary practices of its major tribes—the Khasi, Garo, and Jaintia. From the smoky and savory Jadoh (rice cooked with meat and spices) to the nutritious Tungrymbai (fermented soybean), Meghalaya’s dishes reflect a deep connection with nature and local produce. Other favorites include Dohneiiong (pork with black sesame) and Nakham Bitchi (a spicy Garo soup). The food here is simple yet bold, making it a must-try for adventurous palates and culture enthusiasts. Meghalaya’s cuisine is not just food—it’s a story of heritage, land, and identity.