Meghalaya Food & Cuisine

The crown jewel of Khasi cuisine. Red rice slow-cooked with pork or chicken, ginger, onion, and black sesame. Rich, earthy, and deeply satisfying — this is the dish that defines Meghalaya.

Pork cooked with black sesame seeds — one of the most iconic Khasi dishes. The sesame gives it a unique nutty, smoky depth unlike anything else in Indian cuisine.

A refreshing Khasi pork salad made with minced pork, onion, ginger, and chillies. Served cold — it's the perfect contrast to the heavier rice dishes.

Fermented soybean paste — the Khasi version of miso. Strong, pungent, and absolutely addictive once you get used to it. Eaten with rice and pork.

Dried fish soup — a warming, umami-rich broth made with dried fish, ginger, and chillies. Perfect for cold Shillong evenings when the mist rolls in.

Steamed rice powder — a traditional Khasi staple. Light, fluffy, and eaten with curries or chutneys. Often served at festivals and ceremonies.

Pork intestines cooked with ginger and onion. A street food favourite among locals. Not for the faint-hearted, but incredibly flavourful and authentic.

Sticky rice cakes wrapped in banana leaves — a popular Khasi snack sold at markets and roadside stalls. Sweet, chewy, and perfect with tea.

A traditional Khasi sweet made from rice and jaggery. Served at festivals and special occasions. Mildly sweet with a pleasant chewy texture.

Traditional Khasi rice beer — mildly fermented, slightly sweet, and earthy. Brewed at home by Khasi families and served in bamboo cups at festivals.