Cuisines of Meghalaya

Meghalaya’s cuisine is a delightful reflection of its cultural diversity, with each tribe offering unique flavors:

Jadoh

A Khasi delicacy, it’s a fragrant rice dish cooked with pork, turmeric, and aromatic spices.

Pork cooked in black sesame seed paste, offering a rich and nutty flavor.

A Garo specialty, this is a spicy and tangy soup made from dry fish, often served as an appetizer.

Steamed rice flour cakes, commonly consumed as a staple breakfast item.

A fermented soybean paste sautéed with pork chunks, ginger, garlic, and spices, reflecting the state’s penchant for fermented foods.