Amazing foods may be found all around India, and they alter after a few hours of travel. Northeast India contains the state of Meghalaya and its cuisine consists of fish and meat or rice and vegetable curries. Meghalayans follow a customary cooking routine that is based on what items are readily available there. In addition, there are three unique culinary traditions in Meghalaya: Garo, Khasi, and Jaintia.
Jadoh
The most famous meal from the country of the hills, Jadoh rice, has been given the name “Jadoh” by the Khasi population of Meghalaya. It is prepared using rice and pork blended with the finest spices, finely chopped vegetables, and eggs or fried fish for decoration. If you’re there, don’t miss it. Get the recipe for your kitchen as well, don’t forget!
The Nakham Bitchi
It is a delectable soup that is typically consumed after a hearty, spicy meal. The people of Meghalaya enjoy this meal a lot. This delectable soup is served to visitors by the Meghalaya. Dry fish and veggies are used to prepare this dish. Cook the fish and vegetables in it. They don’t hydrate it with water. It is wonderful and nourishing. Now that you are aware of the Garo maidens’ beauty secret.
Dohkhlieh
This dish contains pork! There is nothing more amazing to eat that is also so simple to create. It really is that easy to make this Khasi meal. Just cook the pork in a pot or pressure cooker until it is fluffy, then drain the liquid or save it for another tangy meal. Simply combine the pork with a lot of onions, peppers, spices, and salt to make dohkhlieh, which will enhance your experience of eating healthily.
Pumaloi
Rice that is “Steamed” is known as “Pumaloi.” In Meghalaya, there is a unique variety of rice called pumaloi. These particular rice powders are a favourite among the Khasis. People enjoy eating it anytime, whether for breakfast, lunch, or dinner. It is a straightforward dish that is eaten with a hot sauce.
Bamboo shoots
One of their favourite foods is bamboo shoots, which may be prepared in a variety of ways, but Khasi people prefer to serve it with thin slices of pork. Pork should first be soy sauce marinated before being fried. Add vegetables when it begins to get a little brown. Afterwards, add bamboo shoots. Add salt and a few spices, along with some thinly sliced onions. Cook until you’re happy with the colour and smell.
Momos
We may have all had momos in other cities, but Meghalaya is the only area where they are created. You can nearly always find it at a food stand in the state, and it will have the same size, shape, and texture as a huge round. They do considerable stuffing with any filling you choose, including boiled vegetables, pork, or chicken. They can be steamed or fried. After you’ve tried Momos from Meghalaya, you might not want to eat them elsewhere.
Tungrymbai
Tungrymbai, a simple daily dish of the Meghalayan peasant community, is cooked of fermented soya beans, boiled and diced pork, black sesame, ginger, and onion. All of these are combined, fried, and sautéed, and then the flavorful combination is simmered for a while to intensify the flavour.
Minil Songa
Minil Songa is a sticky rice dish that is well-liked by the Garo tribe in Meghalaya. Minil is a type of sticky rice with a delicate texture and a deep nutty flavour. It is sticky because it contains a lot of starch.
Gata Sakin
Sakin Gata is a sweet treat made of sticky white rice that is unique to Meghalayan cuisine. After being soaked in water throughout the night, the sticky rice is combined with sugar. The rice mixture and roasted sesame seeds are layered alternately in banana leaves before being put in a unique cooking kettle and steaming.
