Meghalaya, the “abode of clouds,” is home to a unique and flavorful cuisine that reflects its rich cultural heritage. One of the most popular dishes is Jadoh, a Khasi delicacy made with red rice and pork, cooked with aromatic spices and turmeric, giving it a vibrant color and rich taste. Doh-Khlieh is a simple yet delicious pork salad mixed with onions, chilies, and sometimes a hint of lime, offering a refreshing contrast of flavors. Nakham Bitchi is a traditional soup made from sun-dried or fire-dried fish, boiled with chilies and spices, perfect for warming up in Meghalaya’s cool climate. Pumaloi, a staple rice dish, is steamed to perfection and often served during festivals and celebrations. Doh-Neiiong is a flavorful pork dish cooked with black sesame seeds, adding a nutty richness to the meat. Tungrymbai, a fermented soybean dish, is cooked with pork, black sesame, ginger, and onions, creating a deeply savory and aromatic meal. Smoked Pork with Bamboo Shoot is a favorite among locals, where pork is slow-cooked with bamboo shoots, giving it a distinct earthy flavor. Minil Songa, a sticky rice dish, is enjoyed for its chewy texture and mild sweetness. Jhur Side, a crispy snack made from shredded and fried vegetables, is a perfect accompaniment to meals. Pyndeng, a lesser-known but delicious dish, features a mix of local ingredients cooked with traditional spices. These dishes showcase the diversity and richness of Meghalaya’s cuisine, offering a delightful culinary experience for food lovers.
Table of Contents
1.Jadoh
Jadoh is a flavorful rice dish from Meghalaya, deeply rooted in Khasi tribal cuisine. The name “Jadoh” is derived from “Ja” (rice) and “Doh” (meat), highlighting its core ingredients. Traditionally prepared with aromatic short-grain rice and pork, it is cooked with turmeric, onions, ginger, garlic, and a blend of local spices, giving it a distinct, earthy taste. Unlike regular pulao, Jadoh is cooked with pork fat, infusing the rice with rich flavors. Some variations include chicken or fish, catering to different preferences. The dish is often paired with a light vegetable curry or chutney, making it a wholesome and satisfying meal.
2.Doh-Neiiong
Doh-Neiiong is a rich and aromatic pork dish from Meghalaya, deeply rooted in Khasi cuisine. It is characterized by its flavorful black sesame-based gravy, which gives the dish its signature nutty taste and dark color. The pork is slow-cooked with onions, ginger, garlic, and a blend of local spices, allowing the meat to absorb the deep, smoky flavors of the sesame. The use of mustard oil enhances its earthy taste, while the tender, juicy pork pieces melt in the mouth. Often paired with steamed rice and a side of fresh greens, Doh-Neiiong is a staple in Khasi households, enjoyed during gatherings and celebrations.
3.Nakham Bitchi
Nakham Bitchi is a traditional Garo soup from Meghalaya, known for its bold, smoky flavors and nutritional value. This dish is made using Nakham, a dried and smoked fish that imparts a deep umami taste to the broth. The fish is either sun-dried or smoked, giving it an intense aroma that enhances the overall flavor. Boiled with minimal spices like ginger, garlic, and green chilies, Nakham Bitchi is a light yet flavorful soup, often prepared as a comforting dish during chilly weather or as a remedy for colds. Some variations include rice flour or vegetables to thicken the broth and add texture.
4.Doh-Khlieh
Doh-Khlieh is a traditional Khasi salad from Meghalaya, made with boiled pork, onions, green chilies, and fresh herbs. It is a simple yet flavorful dish that highlights the region’s love for minimalistic yet aromatic preparations. The pork is finely chopped and mixed with the other ingredients, creating a refreshing combination of textures and tastes. Some variations include the addition of boiled potatoes or flavored with black sesame seeds for a nutty twist. Lime juice is often drizzled on top, enhancing the salad’s tanginess. Doh-Khlieh is typically enjoyed as a side dish with rice or as a standalone snack, appreciated for its fresh and wholesome flavors.
5.Pumaloi
Pumaloi is a traditional Khasi steamed rice dish from Meghalaya, known for its soft, fluffy texture and subtle, earthy flavors. Unlike regular rice preparations, Pumaloi is made using powdered rice, which is lightly moistened and then steamed in a special earthen pot or bamboo container. This method gives it a delicate grainy consistency, making it distinct from other rice-based dishes. It is often served as a staple accompaniment to Khasi meals, pairing well with meat curries, vegetable stews, or simple chutneys. The absence of oil or spices makes Pumaloi a light and healthy option, appreciated for its purity and simplicity.
6.Tungrymbai
Tungrymbai is a traditional Khasi-fermented soybean dish from Meghalaya, known for its deep, earthy flavors and nutritional benefits. Fermented soybeans are cooked with onions, ginger, garlic, black sesame seeds, mustard oil, and a blend of local spices, creating a rich, aromatic dish that is both hearty and flavorful. The fermentation process enhances the umami taste, giving Tungrymbai its signature pungency and depth. Some variations include adding pork or vegetables to enhance the texture and flavor. This dish is slow-cooked, allowing the ingredients to meld beautifully, resulting in a comforting, wholesome meal.
7.Smoked Pork with Bamboo Shoot
Smoked Pork with Bamboo Shoot is a beloved dish from Northeast India, particularly in Nagaland and Meghalaya, celebrated for its deep, smoky flavors and aromatic ingredients. The pork is traditionally smoked over an open fire, enhancing its rich taste and tender texture. Bamboo shoots add a slightly tangy, earthy contrast, complementing the smoky meat beautifully. The dish is prepared by simmering smoked pork with bamboo shoots, ginger, garlic, and green chilies in minimal spices, allowing the natural flavors to shine. Some variations include axone (fermented soybeans) for extra depth or a light broth for a soupy consistency.
8.Pukhlein
Pukhlein is a traditional Meghalaya sweet snack, loved for its simple yet irresistible flavors. Made with just two key ingredients—rice flour and jaggery—it embodies the essence of Khasi culinary traditions. The batter is formed by mixing jaggery syrup with rice flour, creating a thick consistency that is deep-fried to golden perfection. The result is crispy on the outside while remaining slightly chewy inside, with a natural sweetness from the jaggery. The deep-frying process enhances its rich caramel-like taste, making it a delightful tea-time snack or festive treat. Often enjoyed with a hot cup of tea, Pukhlein holds a special place in Khasi households.
9.Minil Songa
Minil Songa is a traditional rice-based dish from Meghalaya, particularly enjoyed by the Garo community. It is made using Minil rice, a sticky, glutinous variety native to the region, which gives the dish its unique chewy texture and rich taste. The rice is boiled and cooked slowly, allowing it to soften and absorb flavors naturally. Often served plain or with a side of vegetables, meat, or chutneys, Minil Songa is a staple in Garo households. Its simplicity makes it both nutritious and comforting, offering sustained energy. Some variations include adding local herbs or smoked meats for extra depth in flavor.
10.Bamboo Shoots
Bamboo shoots are a key ingredient in Northeast Indian cuisine, valued for their earthy, slightly tangy flavor and crunchy texture. They are harvested when young and tender, then processed by boiling, fermenting, or sun-drying to enhance their taste. Rich in fiber and essential nutrients, bamboo shoots are both delicious and healthy. Used in various regional dishes, they pair exceptionally well with smoked meats, fish, and simple stir-fries. In Meghalaya, Nagaland, and Assam, bamboo shoots are often cooked with pork, lending a unique, aromatic depth to the dish. Their mild acidity balances the richness of meats, making them a staple in tribal food traditions.
Meghalayan cuisine is deeply rooted in the traditions of its three major tribes—the Khasis, Garos, and Jaintias. The dishes reflect the region’s connection to nature, with ingredients that are often boiled, roasted, or fermented to preserve their freshness and authenticity.