Meghalaya, a beautiful region, is sometimes referred to as the “abode of clouds.” This intriguing state in northeastern India is well known for its stunning scenery, comfortable climate, and alluring streets. But Meghalaya offers more than just stunning natural scenery. It is a gourmet treasure trove that will titillate your taste buds and leave you wanting more.
1. Jadoh
The Meghalayan Khasi people love the meal called “Jadoh.” Red rice is used to make jadoh, which is also cooked with a lot of pork. It is occasionally also prepared with chicken or fish. Bay leaves, ginger, black pepper, turmeric, green chilies, and onions are combined. The red rice is then added and cooked before the addition of the pig pieces. Turmeric gives the rice its luscious yellow colour and delicious flavour. Jadoh can also be prepared in pork blood for those who are feeling very daring.
2. Sakin Gata
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.
3. Kyat
Kyat (fermented rice beer), a must-try party beverage, is produced from fermented rice. It is cooked with water, then garnished with regional foods. There are numerous eateries in Shillong that serve Kyat. A true representation of Meghalayan hospitality, Kyat is available in every pub and restaurant in the state as well as in every home that won’t let you leave until you’ve had a glass.
4. Pumaloi
Meghalaya’s main cuisine, pumaloi rice, is eaten in a wide range of preparations and variants and is often served as a side dish to other curries. One such popular rice dish from Meghalaya is the pumaloi. Pumaloi is just steamed rice that has been ground into a powder. Rice is cooked in a distinctive vessel called a Khiew Ranei. It is prepared on medium heat with the ideal quantity of water. Pumaloi rice is a distinctive component of Meghalayan culture and is frequently served during open celebrations and festivals.
5. 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 mixture is simmered for a while to intensify the flavour.