Meghalaya is a small state located in the Northeastern part of India. It is known for its natural beauty, diverse cultures, and delicious cuisine. The food of Meghalaya is an amalgamation of different cultures and influences from neighboring states like Assam, Manipur and Nagaland.
The most popular dish in Meghalaya is Jadoh, a rice-based dish cooked with pork or chicken. It is usually served with steamed vegetables and a side of tamarind chutney. Jadoh is a staple dish that can be enjoyed as either a main course or as an accompaniment to other dishes.
Another famous dish from the region is Doh neiiong, which is made with pork, bamboo shoots and black sesame seeds. It is flavored with traditional spices like ginger and garlic, giving it a unique flavor. This dish can be served as an entrée or with steamed rice or noodles.
Kharziem Putharao is another popular Meghalayan dish which consists of sticky rice balls filled with pork or beef fillings. This dish can be served with a side of spicy sauce or chutney and is often eaten as a snack or appetizer before meals.
Tungtap, a fish-based dish cooked in bamboo shoots, chili peppers, garlic and onions, has become increasingly popular in the region over the years. The cooking process involves boiling the fish in water until it turns tender before being mixed with the other ingredients to create a flavorful curry.
Khasi delicacies such as Jadohsop (a traditional rice pudding), Dohkhleh (a sweetmeat made from jaggery syrup), Nakham Bitchi (a type of smoked pork) are all must-haves when visiting Meghalaya.
Overall, food in Meghalaya has something to offer everyone – whether you’re looking for something spicy or sweet; vegetarian or non-vegetarian; traditional or international cuisine – you’ll find it all here!
Conclusion:
Meghalaya has many delicious dishes to offer visitors ranging from traditional Khasi delicacies to international cuisine. The most famous food in Meghalaya include Jadoh, Doh neiiong, Kharziem Putharao, Tungtap and Khasi delicacies like Jadohsop and Dohkhleh.