We frequently overlook foods from India’s northeast when discussing Indian cuisine. The northeast foods are strongly ingrained in the traditions and cultures of the seven sisters, and they constitute a significant element of India’s rich, complex, and varied cuisine. Rice and vegetable curries, or fish and meat, are staples in Meghalaya food.
Like the state itself, the wonderful cuisine is cloaked in mystery. Cut off from mainstream Indian cuisine, the Khasi style of cooking has caught the public’s attention. While smoking and fermenting are important components of traditional Khasi cuisine, it is essentially simple. Surprisingly, vegetables take a back place in Khasi cuisine, mostly comprised of spicy, flavorful meat and fish recipes served with rice.
People in Meghalaya have a distinct cooking style based on the availability of ingredients in the state. Furthermore, the Meghalaya food can be separated into three unique styles: Garo, Khasi, and Jaintia.
Best Meghalaya Food you must eat once in life
Jadoh is a favorite meal among Meghalaya’s Khasi community. Red rice cooked with a significant amount of hog meat is known as Jadoh. It’s also sometimes made with chicken or fish. Green chilies, onions, ginger, turmeric, black pepper, and bay leaves are combined in this dish. The pork is then added and fried, followed by the red rice, which is then added and cooked. Turmeric adds a beautiful yellow color to the rice as well as an aromatic flavor. Jadoh can also be cooked in pork blood for those who are braver. This is a delicacy not to be missed if you enjoy pork.
A filling supper that’s also good for you – that’s what I’m talking about. Doh Khlieh is a tasty salad made with pig mince, onions, and chilies. If you’re looking for something different, try Doh-Khlieh with a Mexican twist, including beans, tomatoes, carrots, and lemons. It’s also sometimes made into a pig brain curry and served with toast.
Nakhmam Bitchi, a palette cleanser, is a popular soup presented to visitors before meals. Nakham is a type of dried fish that is either sun-dried or fire-dried. To make a thick, rich soup, the fish is fried and then cooked in water. It’s then spiced with many chilies and pepper to make it flavorful and tangy, which is perfect for the Meghalayan climate.
Rice is a basic in Meghalaya food, and it is eaten in a variety of ways and as a side dish with other curry foods. Pumaloi is one of Meghalayan cuisine’s most popular rice dishes. Pumaloi essentially translates to cooked powdered rice. The rice is cooked in a distinctive pot known as Khiew Ranei. It’s prepared over medium heat with exactly the appropriate amount of liquid. Pumaloi rice is a unique component of Meghalaya culture that is usually provided during public events and festivals.
Fried pork is served in a rich, thick sauce flavored with green chilies, pepper, red onions, local spices, and black sesame. The star of this meal is black sesame, which gives it its distinct flavor. This is a delicacy not to be missed if you enjoy pork.
Also Read, Sikkim: The Soup And Stew Land
Tungrymbai is a simple everyday meal cooked from fermented soya beans, boiled and diced pork, black sesame, ginger, and onion popular among Meghalaya’s rural people. All of the ingredients are cooked and sautéed together, then let stew for a while to intensify the flavor and taste.
Pudoh is a dish prepared with cooked, powdered rice and pig chunks. To infuse the rice powder with flavor, it is cooked with small bits of pork. To enhance the flavor, a thick curry is created. It is a favorite among the locals and is served during special occasions such as weddings and carnivals.
Minil Songa is a sticky rice concoction that is popular among the Garo tribe of Meghalaya. Minil is a bowl of sticky rice with a delicate texture and a deep nutty flavor. It has a lot of starch, which makes it sticky.
Pukhlein, another powdered rice delicacy, is powdered rice that has been sweetened with jaggery. The jaggery and rice combination is sautéed together to make a thick, deep paste in a skillet. The golden brown crispy rice goes well with a range of meats and is a wonderful change of pace from Meghalayan cuisine’s spiciness.
Sakin Gata is a gooey white rice cake that is a delicious Meghalayan delicacy. The sticky rice is soaked overnight in water and then combined with sugar. In banana leaves, alternate layers of rice mixture and roasted sesame seeds are layered, then steamed in a special cooking kettle.
Kyat (fermented rice beer) is a must-try party drink created from fermented rice. It’s cooked with water and topped with fresh ingredients from the area. There are numerous eateries in Shillong that serve Kyat. In Meghalaya, no bar or restaurant does not serve Kyat, and no household will let you leave without a glass of Kyat — a genuine sign of Meghalayan hospitality.
Bamboo Shoots is one of their favorite dishes, and it may be prepared in various ways, but Khasi people prefer it with thin pig slices. To begin, marinate the pig in soy sauce, then fry the pork marinated in soy sauce. When it starts to get a bit brown, add the vegetables. After some time has passed, add the bamboo shoots. Pour in some sliced onions and spices, along with a pinch of salt. Cook until the color and scent is to your liking.
Tuvar dal, onions, garlic, ghee, tomato, and chile make up Egg Dal. All of the ingredients are heated until they reach a certain thickness. Then broken eggs are added immediately to the dal. In Meghalaya food, this unusual and mouthwatering meal holds a special place.
Rice and pig are the basic diets of people in Meghalaya’s numerous groups and cultures. Meghalaya food is distinct in that it incorporates a wide range of ethnic influences and indigenous ingredients. If you ever visit Meghalaya, be sure to try these dishes out!