5 Local Foods to Start Your Culinary Journey in Meghalaya
Nestled in the lush hills of Northeast India, Meghalaya is celebrated for its breathtaking landscapes, vibrant traditions, and rich cultural heritage. Yet, one of its most alluring aspects lies in its food – a beautiful blend of simplicity, local produce, and bold flavours. The cuisine of Meghalaya is deeply rooted in tribal customs, seasonal produce, and community-based cooking practices that have been passed down through generations.
For travellers, food is more than sustenance; it’s a window into the region’s history, ecology, and identity. In this guide, we explore five must-try dishes from Meghalaya, where to find them, and what makes them special. Whether you’re a seasoned foodie or a curious traveller, this culinary journey will bring you closer to the heart of Meghalaya.
1. Jadoh – Khasi Rice with a Hearty Twist
Jadoh is arguably the most iconic dish of Meghalaya. It is a simple yet flavorful preparation made from red rice cooked with pork, beef, or chicken, along with spices like bay leaves, garlic, and black pepper. The earthy aroma of the rice combined with the savoury meat makes it a hearty meal, especially loved during the cooler months.
Where to try: Shillong’s Police Bazaar and nearby eateries serve some of the most authentic Jadoh. Local restaurants often prepare it fresh, slow-cooked to allow the flavours to meld beautifully. In smaller towns like Nongpoh, you’ll find family-run kitchens where the recipe is guarded and perfected over generations.
Why it’s special: The use of red rice – rich in nutrients – along with minimal but impactful spices reflects the Khasi philosophy of food that nourishes without overpowering the palate.
2. Dohneiiong – Pork in Black Sesame Gravy
If you’re a fan of bold flavours, Dohneiiong is a dish you cannot miss. This preparation consists of tender pork cooked in a thick, aromatic black sesame paste, resulting in a smoky, nutty, and intensely flavorful gravy. It’s slow-cooked until the pork absorbs the sesame’s richness.
Where to try: Mawlai and Mawphlang villages, located in the East Khasi Hills, are ideal spots to taste Dohneiiong prepared in traditional styles. Homestays here often serve it as part of a larger meal, paired with plain rice and local greens.
Why it’s special: The use of black sesame seeds is unique to the region and adds both flavour and texture. It’s a dish that demands patience and care, reflecting how traditional cooking emphasises time-honoured methods over convenience.
3. Pumaloi – Steamed Sticky Rice Wrapped in Banana Leaves
Pumaloi is a festival favourite and a simple yet nourishing dish. Made from glutinous rice steamed inside banana leaves, it’s mildly sweet and soft, with the banana leaves lending a subtle aroma to the dish.
Where to try: Mawphlang Sacred Grove or markets around Shillong are good places to sample this delicacy, especially during festivals and community gatherings.
Why it’s special: The dish symbolises togetherness, often prepared in large quantities for celebrations. It’s a reminder of Meghalaya’s connection with nature, from the use of locally grown rice to the wrapping method that uses biodegradable materials.
4. Nakham Bitchi – Fermented Fish for Bold Palates
For those willing to step out of their culinary comfort zones, Nakham Bitchi is a fermented fish preparation that brings a punchy, tangy flavour to meals. Mixed with mustard oil, spices, and herbs, it’s served as a side condiment or mixed with rice for an extra kick.
Where to try: Bara Bazaar in Shillong is known for stalls that sell freshly prepared Nakham Bitchi. Locals often stock up on it, especially during the rainy season when fermented foods are in demand.
Why it’s special: Fermentation is a hallmark of indigenous cooking methods, preserving food while enhancing flavour. This dish exemplifies how Meghalaya’s people have harmonised taste and practicality.
5. Pukhlein – Crispy Fried Sweet Bread
No meal is complete without something sweet, and Pukhlein fits the bill perfectly. These deep-fried discs are crunchy on the outside and soft within, sprinkled with sugar and served with hot tea or coffee.
Where to try: Visit Iewduh Market in Shillong during weekends when local vendors fry fresh batches. It’s a popular snack that captures the festive spirit of the markets.
Why it’s special: Pukhlein is more than a dessert – it’s comfort food. Its humble ingredients and satisfying texture make it a favourite among shoppers, travellers, and children alike.
One Dish for Every Season
Winter: Jadoh – hearty and warming, perfect for colder evenings.
Spring: Dohneiiong – rich and festive, served during family gatherings.
Monsoon: Nakham Bitchi – a pungent accompaniment that pairs well with rice during damp, rainy days.
Autumn: Pumaloi – light and fresh, ideal for post-harvest celebrations.
Summer: Pukhlein – sweet and crisp, enjoyed with morning tea under the hills.
Why You Should Explore Meghalaya’s Culinary Heritage
The food of Meghalaya is more than recipes; it’s an experience shaped by geography, tradition, and community. Markets like Iewduh and Bara Bazaar are hubs where culture, commerce, and cuisine intersect, offering travellers a chance to connect with local life. From festival foods to everyday staples, each dish tells a story of resilience, nature’s bounty, and the warmth of shared meals.
So, when you visit Meghalaya, step beyond the tourist hotspots. Taste the flavours that have been lovingly preserved by generations, and let every bite tell you more about this enchanting land.
