WanderOn
Meghalaya, the ‘Abode of Clouds,’ is not only a paradise of scenic beauty but also a culinary haven with distinctive tribal flavors. Rooted in Khasi, Jaintia and Garo traditions, Meghalaya’s cuisine is a blend of earthy ingredients, smoked meats and hearty grains. If you’re looking to explore the state’s gastronomic treasures, here are four must-try dishes that define its rich food culture.
1. Jadoh – The Aromatic Khasi Delicacy
Jadoh is Meghalaya’s answer to biryani, but with a unique tribal twist. This aromatic rice dish, widely loved in Khasi households, is prepared using red rice, pork (sometimes chicken or fish) and an assortment of local spices. Turmeric and bay leaves enhance its flavor, while black sesame and ginger lend it a signature smoky aroma.
Why You Should Try Jadoh:
- A rich and flavorful dish with deep cultural roots
- Perfect for meat lovers, as it often contains generous portions of pork
- Red rice gives it a healthier edge compared to regular white rice
Jadoh is best enjoyed with accompaniments like Doh Khleh (pork salad) and Tungrymbai (fermented soybean paste) for an authentic Khasi meal experience.
2. Dohneiiong – Smoky, Rich and Packed with Flavor
Dohneiiong is a popular pork dish in Meghalaya, loved for its deep, smoky flavors. The pork is cooked with black sesame seed paste, green chilies, ginger and local spices. The result is a rich and nutty gravy that pairs beautifully with rice.
Why You Should Try Dohneiiong:
- Offers a unique combination of nutty and smoky flavors
- Uses black sesame, a powerhouse of antioxidants
- A hearty and fulfilling dish, perfect for those who enjoy robust flavors
This dish is a staple at Khasi festivals and gatherings, making it an essential part of Meghalaya’s culinary heritage.
3. Pumaloi – The Perfect Steamed Rice Cake
For those who prefer lighter fare, Pumaloi is an excellent choice. This traditional Khasi dish is a steamed rice cake made from powdered rice and cooked without oil. Served as a breakfast dish or a side to main meals, Pumaloi is fluffy, mildly sweet and nutritious.
Why You Should Try Pumaloi:
- A simple, healthy and oil-free dish
- Complements rich gravies and curries
- A staple in Khasi households, particularly during ceremonies and celebrations
Pumaloi pairs well with Dohneiiong or spicy chutneys, making it a versatile addition to any meal.
4. Nakham Bitchi – A Garo Speciality
A staple among the Garo tribe, Nakham Bitchi is a tangy and spicy soup made from sun-dried fish, chilies and local herbs. Often consumed as an appetizer, this soup is believed to aid digestion and warm the body, making it perfect for Meghalaya’s chilly climate.
Why You Should Try Nakham Bitchi:
- A unique fermented fish flavor, unlike anything found in mainstream Indian cuisine
- Packed with warmth and spice, ideal for cold weather
- A significant part of traditional Garo meals
This dish pairs well with simple boiled rice, making it a must-try for those who enjoy bold and rustic flavors.
Delicious Thoughts
Meghalaya’s cuisine is an adventure for the taste buds, offering everything from smoky meats to light and fluffy rice cakes. Whether you’re indulging in the rich flavors of Dohneiiong or the comforting simplicity of Pumaloi, these dishes provide a glimpse into the diverse food culture of this Northeastern gem. If you find yourself in Meghalaya, don’t miss the opportunity to taste these local delights, they are sure to leave a lasting impression!