Know about mouthwatering cuisine from 'Scotland of east': Meghalaya

Shillong also known as 'the abode of clouds' is capital of Meghalaya in North East India. The state is the wettest region of India, recording an average of 12,000 mm (470 in) of rains a year. Meghalaya has predominantly an agrarian economy. Talking about Indian cuisine, we often fail to account for dishes from India’s North-east. The food of Meghalaya is not only unique but it also has lots of cultural influences and traditional ingredients in the food that people eat. So here we bring you some of the Meghalayan cuisine.

Some Cuisine of Meghalaya are:

JADOH:

The name Jadoh hails from the Khasi community of Meghalaya. Jadoh is a red rice which is cooked with pieces of pork, green chilli and other ingredients are used to make dish more delicious. It is in fact the Meghalayans favourite. Jadoh in other word is similar to pulao where rice and meat is cooked together. This dish attracts people's attention mainly due to its colour and fragnance.

Nakham Bitchi/ Dry Fish Soup:

The name Nakham Bitchi hails from the Garo community of Meghalaya. The Nakham is basically a special dry fish which is used to make the soup where lots of chilli and other spices are used to add taste.

This dish is one of those that is considered quite a delicacy in any Garo household. This delicious soup is mainly taken after a heavy spicy meal. Nakham Bitchi, this delicious soup is served to the guests by the people of Meghalaya. It is prepared in very short period of time. Its ingredients are easily available in the market.

Dohkhlieh:

Dohkhlieh is a non vegetable salad made up of pork, onion and chilli. This dish is considered very good for skin. This dish is prepared by chopping pork in small pieces. Then it is boiled in water for a couple of minutes until the flesh becomes completely boiled. 

Once the pork gets boiled then it is removed from the heat and kept for a while to make it dry. After that the water is drained off from the pork and then chopped onion and green chilly is sprinkled over the salad. Salt should be added to Dohkhlieh according to one's taste.

Moreover, beans, tomatoes and carrots are added to give this salad an impressive look. 

Pumaloi:

Rice cakes also known as Pumaloi in the local language is basically made of rice powder after it is steamed. It is somewhat like the south Indian idlis but these are purely made up of rice. Pumaloi can also be stuffed with raw grated coconut inside it. Healthy to eat and is also used as a snack.

Tungrymbai:

Tungrymbai is largely taken with everyday meals by the peasants of Meghalaya. This food contains a high nutritious value as it is made of beans, pork’s and black sesame. It is cooked after beans fermentation becomes more soft and delicious, pork’s are chopped in the desired shape and size ( to be boiled), black Sesame adds a dark green colour to this dish. Whereas, Ginger adds final taste to the dish.