Non-VegJadoh
Khasi red rice cooked with pork, turmeric, and ginger—a one-pot ceremonial dish essential to every Khasi community gathering.
THE MATRILINEAL KITCHEN
Meghalaya: Abode of Clouds, Abundance of Smoke
Meghalaya's matrilineal Khasi society places women at the center of home and cuisine. Smoking, fermentation, and pork dominate the culinary tradition.
JadohNakham BitchiDohneiiongTungtap
Living Root Bridges and Cloud Forests
The Khasi and Garo peoples have cultivated one of India's most unique food cultures—centered on smoked pork, fermented fish, and rice cooked in bamboo.
Smoked Fat and Fermented FishKhasi and Jaintia home cooks from Shillong and Cherrapunji
Smoked Fat and Fermented Fish
Nakham Bitchi is dried smoked fish chutney—pungent and powerful, used as a condiment with nearly every Khasi meal. Jadoh is the red rice and pork staple.
Non-Veg
Non-VegDohneiiong
Pork slow-cooked with black sesame paste in a rich, deep gravy—the flagship dish of Meghalaya's Khasi cuisine.
Non-VegKhasi Thali
Traditional Khasi rice meal with jadoh, meat and local sides.
Non-VegJulu Pitha
Steamed rice bun stuffed with spiced meat, a Meghalaya favourite.
Non-VegShillong Chicken Curry with Fried Rice
Home-style chicken curry served with fried rice and roti.
VegHajong Pitha
Fried rice cakes made during the Hajong spring festival.
VegShillong Veg Thali
Simple vegetarian thali with rice, dal, vegetables and chutney.