When we speak of Indian cuisine, we often fail to consider dishes from India’s North-east. The dishes culminating from the North-east are deeply rooted in their traditions and culture of their states and are an crucial part of their rich, diverse food that is proudly a part of Indian cuisine. Let us travel on a culinary journey of one such state of North-east- Meghalaya whose cuisine will leave your taste buds yearning for more. For non-vegetarians, Meghalaya food is something you just can’t afford to miss.
Jadoh
Jadoh is a quite a famous dish among the Khasi community of the state of Meghalaya. A typical food among the Khasis, it is a mixture of rice often cooked with pork but sometimes cooked with fish and chicken. It includes spices like tumeric, garlic, onion and ginger and gives you a similar taste of Biryani, but less spicy. Pork lovers would commit a sin if you miss this one.
Doh-Khlieh
A fuller meal that is healthy at the same time, Doh Khlieh is a yummy salad carved out of minced pork, onions and chillies. So, if you are in the mood for some fusion food, there are some places that dish up Doh-Khlieh with a Mexican flavour by adding beans, tomatoes, lemons and carrots. Apparently, it is one of the extreme dishes for those adventurous enough to taste the wild side of Meghalayan cuisine.
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Nakham Bitchi
The name Nakham Bitchi hails from the Garo community of Meghalaya. It is basically a special dry fish that is used to make the soup with lots of chilli and other spices that are incorporated to add taste. It ranks as a major delicacy in any Garo household. Also, a palate cleanser, Nakhmam Bitchi is a popular soup taken before meals and is happily served to guests.
Pumaloi
Rice cakes, also known as Pumaloi in the local language is basically made of rice powder after it is steamed. It somwwhat resembles South Indian idlis, however these are purely made up of rice. Stuffed with raw grated coconut inside, Meghalaya food Pumaloi is healthy to eat and is enjoyed as a snack and is mostly served during public celebrations and festivals reflecting a unique part of Meghalayan culture.
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Doh-Neiiong
One of the yummiest, richest, and drool-worthy dishes of the state, this is a pork curry dish that screams indulgence. Doh- neiiong is essentially fried pork that is served with a rich, thick gravy flavored generously with pepper, red onions, green chillies, local spices and black sesame seeds. Black sesame is the star of this dish that lends it its amazing flavour. Lip-smacking goodness in each bite if you love pork, this is a must try if you just happen to be in Meghalaya.
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Tungrymbai
Tungrymbai is an adored dish among Meghalayan folks made from fermented soybeans that are packed in bamboo leaves. A major Khasi delicacy, it is often made with Pork fat, mashed gingelly seeds and chilli and mashed garlic leaves. The pork fat is melted and then fried with the mashed chillis and garlic leaves with turmeric and ginger and salt. Once fairly cooked, it is mixed with white gingelly seeds with water and boiled. With amazing aroma, you can devour it with steamed rice for lunch.
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Sakin Gata
Sakin Gata is a sticky white rice cake, a sweet delicacy of Meghalaya food. The sticky rice is soaked in water overnight and mixed with sugar. Alternate layers of the rice mixture and roasted sesame seeds are arranged in banana leaves, placed in a special cooking pot and steamed. They are served piping hot and relished as a simple, wholesome home-made delicacy.
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Pukhlein
Another dish made from powdered rice, this time sweet. Pukhlein is powdered rice, sweetened with jaggery. The jaggery and rice mixture is fried together in the pan, to form a deep, thick paste. The golden brown crispy rice is best served with a wide variety of meat items, and serves as a welcome respite to soothe the palate. Simple and delicious, you cannot go wrong with Pukhlein.
Healthy to eat & Must try!!
If you are a pork lover or are looking for some extreme gastronomic adventures, take a trip to Meghalaya at the earliest. And we are sure, it will be a trip you will be talking about for years to come!
