13 FEB 2024
Credit: Google Images
Credit: Google Images
Nakham Bitchi is a Meghalayan soup that has a thicker consistency than regular soups. Made with fish- both fried and boiled, the soup is perfect to prepare your palate for the main course. Boiled fish is responsible for the texture of the soup while chillies and pepper give the soup exotic flavours.
Credit: Google Images
Made with fermented soybeans, Tungrymbai is one of the widely consumed foods in Meghalaya. Boiled and diced pork, black sesame, onion, ginger and some authentic spices are added to the dish which is then sauteed before serving.
Credit: Google Images
A typical Garo dish, Minil Songa is made by cooking rice inside fresh bamboo. The gooey and nutritious dish is popularly savoured in various parts of Meghalaya.
Credit: Google Images
A rice-based dish, Pudoh is perfect for foodies who love experimenting with food. The rice is powdered and then cooked with pork chunks and flavoured with local herbs and spices.
Credit: Google Images
As always, we end good things on a sweet note. And there can’t be anything better than Sakin Gata to end this article on a sweet note. It is basically a rice cake made with white rice and sesame rice. The dish is equally rustic, delicious and aromatic.