Traditional Khasi Cuisine: Must-Try Dishes in Meghalaya

Nestled in the verdant hills of northeastern India, Meghalaya is a state renowned for its breathtaking landscapes and rich cultural heritage. Among its many treasures is the distinctive Khasi cuisine, a delightful reflection of the Khasi people’s lifestyle and traditions. If you’re planning a visit to this picturesque state, here’s a guide to some must-try traditional Khasi dishes that will tantalize your taste buds and offer a glimpse into the local culinary traditions.

1. Jadoh (Rice and Meat Dish)

Jadoh is often considered the crown jewel of Khasi cuisine. This hearty dish combines rice with tender pieces of pork or chicken, cooked together with aromatic spices, including bay leaves and cinnamon. The rice is usually flavored with the meat’s fat, making it rich and flavorful. Traditionally, Jadoh is enjoyed with a side of chutney or pickles, adding a zesty contrast to the dish's robust flavors.

2. Dohneiiong (Pork with Black Sesame)

For those who appreciate a savory and slightly nutty flavor, Dohneiiong is a must-try. This dish features pork cooked with black sesame seeds, which impart a unique taste and texture. The pork is slow-cooked until tender, and the black sesame adds a rich, earthy depth to the dish. Often served with steamed rice, Dohneiiong is a beloved favorite among the Khasi people.

3. Tungrymbai (Fermented Soybean Stew)

Tungrymbai is a distinctive Khasi dish made from fermented soybeans. The fermentation process imparts a unique tangy flavor to the soybeans, which are then stewed with pork or vegetables. This dish is a great example of the Khasi people’s ingenuity in preserving and utilizing local ingredients. The resulting stew is both flavorful and hearty, perfect for warming up on a cool mountain evening.

4. Khar (Vegetable Curry with Fermented Soybean)

Khar is a traditional Khasi curry that combines vegetables with a distinctive fermented soybean paste. This dish is a staple in Khasi households and is known for its unique taste, which balances the umami of the fermented soybean with the freshness of seasonal vegetables. The addition of ingredients like green chilies and ginger gives the curry a delightful kick.

5. Pukhlein (Sweet Rice Cake)

No Khasi meal is complete without a touch of sweetness, and Pukhlein is the perfect way to end your dining experience. This traditional sweet treat is made from rice flour and jaggery, which are mixed to form a dough and then deep-fried until crispy. Pukhlein is often enjoyed with tea or as a snack and is a popular choice during festivals and special occasions.

6. Bamboo Shoot Curry

Bamboo shoots are a common ingredient in Khasi cuisine, adding a crunchy texture and a slightly bitter taste to dishes. Bamboo Shoot Curry features tender bamboo shoots cooked in a flavorful curry sauce with spices and sometimes meat or fish. This dish is a great representation of the local ingredients and cooking techniques used by the Khasi people.

7. Wang Saba (Fermented Fish)

For the adventurous eater, Wang Saba offers a taste of traditional Khasi flavors. This dish features fish that has been fermented and then cooked with spices and herbs. The fermentation process gives the fish a strong, distinctive flavor that might take some getting used to but is deeply appreciated by those familiar with it. Wang Saba is usually enjoyed with rice and other side dishes.

Exploring Khasi Cuisine

Experiencing Khasi cuisine is like taking a flavorful journey through Meghalaya’s culture and traditions. Each dish tells a story of the land and its people, from the use of locally sourced ingredients to traditional cooking methods passed down through generations. Whether you're savoring the rich flavors of Jadoh or the unique taste of Tungrymbai, Khasi cuisine offers a culinary adventure that is as diverse and captivating as the state itself.