Best Foods of Meghalaya: A Culinary Journey Through the Abode of Clouds

Best foods of Meghalaya, which is located in Northeast India, is well-known for its verdant hills, foggy landscapes, and natural treasures. However, its rich and varied cuisine is a lesser-known gem that exists beyond its picturesque surroundings. The traditional food of Meghalaya, influenced by its three main tribes (Khasi, Garo, and Jaintia), offers a tasty fusion of custom, health, and rustic charm.

This article walks you through Meghalaya’s best local cuisine, highlighting meals that showcase the state’s regional ingredients, indigenous food culture, and culinary identity.

1. Jadoh – The Khasi-Style Meat Rice

The Khasi tribe of Meghalaya has long cherished Jadoh as a staple dish, and it stands out as perhaps the most well-known item in Meghalaya food culture. The term “jadoh” combines the words for “rice” and “meat,” and locals prepare this flavorful rice-based meal using pork and aromatic spices. They enhance its richness and color by adding black sesame seeds, turmeric, onions, and occasionally pig’s blood, giving it a strong flavor that defines this signature Meghalayan rice dish in the context of tribal food of Northeast India.

While many varieties exist—such as Jadoh with fish or chicken—the traditional pork Jadoh recipe continues to be a local favorite. Cooks typically serve it with pickled bamboo shoots or a fresh salad, making it a perfect representation of authentic Khasi cuisine. Those exploring the best food in Meghalaya often fall in love with this dish. For culinary explorers visiting Northeast India, Jadoh is a must-try for experiencing the depth of ethnic dishes from Meghalaya.

2. Doh Neiiong – Pork with Black Sesame(Best foods of Meghalaya)

Tribal communities in Meghalaya proudly offer a variety of meat delicacies in Northeast India, and meat lovers visiting the state must try Doh Neiiong. Cooks prepare this robust pork curry using a rich paste made from ginger, garlic, green chilies, and toasted black sesame seeds. The thick, nutty gravy coats every piece of meat, making it one of the most flavorful traditional Meghalayan dishes.

Moreover, the distinct flavor of Doh Neiiong—with its depth of spices and smoky sesame aroma—places it among the best tribal foods in Meghalaya. Locals typically serve this signature dish with millet-based flatbreads or Khasi red rice, offering a wholesome taste of authentic Meghalayan cuisine. For anyone exploring North East India food culture, this rich and comforting dish remains a popular choice in Meghalaya, especially among curious food tourists.

3. Tungrymbai – Fermented Soybean Delight(Best foods of Meghalaya)

The Khasi people prepare Tungrymbai by fermenting soybeans and then cooking them with mustard oil, pork, ginger, garlic, and onions. To deepen the flavor, they slow-cook the mixture in a clay pot, which further enhances its strong and earthy taste.

Moreover, the fermentation process gives Tungrymbai its signature pungency, often compared to Korean doenjang or Japanese natto. Typically, people serve it hot with steamed rice and local vegetables. As a result, this hearty and nutritious dish becomes especially popular during the winter months for its warming properties.

4. Nakham Bitchi – Garo-Style Dry Fish Soup(Best foods of Meghalaya)

5. Pumaloi – Steamed Rice Flour Snack(Best foods of Meghalaya)

Cooks in Meghalaya traditionally prepare Pumaloi, a steamed rice flour dish, in a special pot called Khiew Ranei. They serve this traditional snack and ceremonial meal soft, fluffy, and slightly sweet, often pairing it with chutneys or spicy curries.

Families offer Pumaloi during Khasi holidays and family get-togethers, celebrating its cultural significance. In Meghalayan rural households, people commonly enjoy it as a breakfast food, appreciating its smooth texture and simple flavor.

6. Bamboo Shoot Pickle – A Tangy Companion(Best foods of Meghalaya)

Meghalayan cuisine places great importance on bamboo shoots, using both their fresh and pickled versions in various dishes. Cooks prepare the spicy and tart side dish known as bamboo shoot pickle by combining fermented bamboo, mustard seeds, red chilies, and mustard oil.

They often serve pickled bamboo shoots alongside dried fish, boiled vegetables, or Jadoh, enhancing the overall flavor of the meal. This not only elevates the taste but also showcases the region’s expertise in fermentation techniques and food preservation.

7. Doh Khlieh – Khasi Pork Salad

If you’re searching for a dish that is both refreshing and high in protein, Doh Khlieh is a good choice. Lime juice, onions, green chilies, and minced boiled pork are the ingredients of this hot pork salad. Some variations incorporate boiling pig brains to make it creamier.

In Khasi households, Doh Khlieh is typically served as an appetizer or side dish. It is well-liked for its zest and simplicity, making it ideal for those exploring non-vegetarian salads with tribal roots.

8. Minil Songa – Sticky Rice Cake from Garo Hills

The Garo tribe prepares Minil Songa as a delicious delicacy by cooking sticky rice (Minil) with roasted sesame or jaggery. They first boil the sticky rice to soften it, then mash it into cakes or rolls.

Often consumed during the Wangala festival and harvest celebrations, Minil Songa is a pleasant, chewy, and sweet treat. It’s the ideal way to end a traditional Meghalayan meal.

9. Kyat – Traditional Rice Beer(Best foods of Meghalaya)

Kyat is a traditional rice beer from Meghalaya, brewed by the Khasi tribe by fermenting rice with water. Commonly served during cultural feasts, it pairs well with bamboo shoot pickles or spicy pork dishes. More than just a beverage, Kyat represents the communal spirit and food culture of Meghalaya. This mildly alcoholic drink is deeply rooted in Khasi traditions and continues to be a symbol of unity and celebration.

10. Momos and Chowmein – Street Food Influence

11. Meghalaya Food Culture: More Than Just Taste

Meghalayan cooks actively reflect sustainability, communal eating, and eco-conscious values in their cuisine. Drawing from local traditions, they use regional ingredients like fermented soybeans, ginger, turmeric, sesame, and bamboo to create balanced, flavorful dishes. Moreover, they cook meals on wood-fired stoves and serve them in bamboo or banana leaves, embracing eco-friendly practices. As a result, this food culture not only nourishes but also showcases Meghalaya’s harmony with nature, respect for community traditions, and thoughtful use of local, fermented foods.

Conclusion: A Culinary Expedition Worth Taking

Exploring the best cuisine of Meghalaya feels like journeying through its hills, woods, and tribal folklore. Each meal tells a story rooted in custom, ingenuity, and ethnic identity. The diverse range of Meghalayan food—from fermented plant-based dishes to spicy pork specialties—offers something for every palate.

While hiking through the Khasi Hills or browsing through Shillong’s marketplaces, be sure to sample these regional cuisines. They not only nourish the body but also provide a deep insight into one of the most distinctive and profound culinary traditions in India.