Meghalayan cuisine
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Meghalayan cuisine is the Indigenous cuisine of the people of the Indian state of Meghalaya, namely the Khasi, Garo, and Jaintia tribes, as well as the migrant Gurkha population. Rice is the staple carbohydrate, and is couple with foraged vegetables, and fermented dishes. Previously, millet was also widely consumed by the people. Many of the Indigenous dishes are now recognised by the Slow Food movement, and are part of Ark of Taste catalogue.
British colonialism introduced potato mainly to feed its bureaucracy and military. Since then, it has gradually become an important part of the cuisine. It also gave rise to a flourishing baking culture with breads, cookies, and cakes now a tea-time favourites.
Regional cuisines
[edit]There are three primary culinary regions in Meghalaya based on tribal population. Rice is the primary carbohydrate in all three regions, though millet was widely used before. Today, millet has become a heritage crop.
Colonial influence is strongly witnessed especially in the Khasi areas in the centre. Shillong as the colonial capital for the bureaucracy, military, and administration of Assam covering almost the entire Northeast India made it a culinary hub of unique colonial food culture.
Khasi
[edit]- Jadoh, a rice and meat preparation.[1]
- Tungrymbai, fermented soybeans.[2]
- Dohkhlieh, pork salad.[3]
- Tungtap, fermented fish.[2]
- Dohjem, pork in sesame seeds.
- Syrwa Tit Tung, wild mushroom soup.[4]
- Doh Masi Khleh, beef salad.[4]
- Syiar Nei-iong, chicken curry with black sesame.[4]
New dishes
[edit]- Muli Khleh, radish with perilla seeds.[4]
- Shana Nei-iong, black beans in sesame.[4]
Beverages
[edit]- Cha khoo, Jaintia rice concoction that yields a beverage similar to tea but leaves a bland coffee taste.[5]
- Sha shiahkrot, Khasi tea that is derived when a root of the creeper Shiahkrot (Smilax ferox) is boiled.[6][5][7]
References
[edit]- ^ Dixit, Saurabh Kumar; Mawroh, Hakamelamphylla (2019), Park, Eerang; Kim, Sangkyun; Yeoman, Ian (eds.), "Cultural Manifestation of Food in Branding Destination: A Case of Khasi Food of Meghalaya, India", Food Tourism in Asia, Singapore: Springer Nature Singapore, pp. 143–154, doi:10.1007/978-981-13-3624-9_10, ISBN 978-981-13-3623-2, retrieved 10 May 2025
- ^ a b Joshi, Santa Ram; Khongriah, Welfareson; Biswas, Koel (2020), Tamang, Jyoti Prakash (ed.), "Ethnic Fermented Foods and Beverages of Meghalaya", Ethnic Fermented Foods and Beverages of India: Science History and Culture, Singapore: Springer, pp. 421–433, doi:10.1007/978-981-15-1486-9_15, ISBN 978-981-15-1486-9, retrieved 11 May 2025
- ^ Gill, Kamal (28 July 2024). "14 Famous Dishes of Khasi Cuisine in Meghalaya - from Street Food to Fine Dining". Retrieved 11 May 2025.
- ^ a b c d e Sen, Piyali (29 December 2024). "Meet The Sisters From Meghalaya Putting Khasi Cuisine On India's Food Map". Outlook Traveller. Retrieved 11 May 2025.
- ^ a b Press Trust of India (15 September 2010). "Local Meghalaya beverages a hit among tourists". The Assam Tribune. Retrieved 11 May 2025.
- ^ "Sha Shiahkrot - Arca del Gusto". Slow Food Foundation. Retrieved 11 May 2025.
- ^ "Shiahkrot - North East Society for Agroecology Support". nesfas.in. 13 March 2024. Retrieved 11 May 2025.
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