Top 13 Famous Foods of Meghalaya You Shouldn’t Miss

Nestled in the lush landscapes of Northeast India, Meghalaya is not just a land of cascading waterfalls, misty hills, and vibrant festivals, but also a paradise for food lovers. The state’s cuisine reflects the rich culture of its indigenous tribes – Khasi, Garo, and Jaintia – combining local herbs, fermented ingredients, fresh vegetables, and meats in unique ways. From hearty non-vegetarian curries to tangy vegetarian dishes and sweet traditional desserts, Meghalaya offers a culinary experience that is both authentic and unforgettable.

Whether you are strolling through Shillong’s bustling markets, enjoying a home-cooked meal in a Garo village, or savouring street food near Umiam Lake, the flavours of Meghalaya tell stories of the land and its people. This guide explores the most popular and famous foods of Meghalaya, categorised into Non-Vegetarian, Vegetarian, and Desserts.

Category	Popular Dishes	Main Ingredients	Taste Profile	Where to Try
Vegetarian	Pumaloi, Tungrymbai, Pukhlein	Rice, fermented soybean, bamboo shoots	Mild to moderately spicy	Local eateries, home stays, Shillong markets
Non-Vegetarian	Jadoh, Dohneiiong, Nakham Bitchi	Pork, smoked fish, black sesame, spices	Spicy, rich, savoury	Shillong, Cherrapunji, Mawlynnong restaurants
Dessert	Pukhlein, Traditional sweetmeats	Rice, jaggery, coconut	Sweet, soft or crispy	Street vendors, local markets, festivals

Non-Vegetarian Dishes

1. Jadoh

A signature Khasi dish, Jadoh is rice cooked with spicy pork, sometimes enhanced with blood and local herbs. Its earthy flavour makes it a must-try for meat lovers and a staple at festivals.

2. Dohneiiong

A traditional pork curry prepared with black sesame seeds and local spices, Dohneiiong delivers a nutty and aromatic taste that pairs perfectly with steamed rice.

3. Tungrymbai (Pickled Soybean Pork Curry)

This Garo delicacy uses fermented soybeans cooked with pork, garlic, ginger, and chillies. Its tangy and hearty flavour makes it a unique culinary experience.

4. Nakham Bitchi

Smoked and dried fish, often fried with chillies and onions, is served as a side dish or accompaniment with rice. Its smoky, umami-rich taste is iconic in Meghalaya’s tribal cuisine.

5. Pumaloi (Steamed Pork with Bamboo Shoots)

A combination of pork and tender bamboo shoots cooked with traditional herbs, offering a slightly sour and smoky flavour typical of Garo and Khasi households.

Vegetarian Dishes

1. Bamboo Shoot Curry

Tender bamboo shoots simmered with spices create a tangy, earthy dish that pairs well with rice or traditional breads, reflecting Meghalaya’s love for fresh, locally sourced vegetables.

2. Jhingking (Spicy Pumpkin Curry)

A lightly sweet and spicy pumpkin curry made with mustard seeds and local herbs, Jhingking highlights the simplicity and natural flavours of the region.

3. Pumaloi (Vegetarian Version)

The vegetarian version uses bamboo shoots, mushrooms, and seasonal vegetables, providing a wholesome and flavourful alternative for plant-based eaters.

4. Khai (Fermented Soybean Curry)

Fermented soybeans cooked with spices and sometimes greens form a protein-rich and tangy vegetarian dish, particularly popular among the Garo tribe.

Desserts and Sweets

1. Pukhlein

Deep-fried sweet rice flour rolls, often stuffed with coconut or jaggery. Crispy outside and soft inside, Pukhlein is a festive favourite.

2. Sakin Gata

A crunchy sweet made with sesame seeds and jaggery, Sakin Gata is widely enjoyed during celebrations and represents the ingenuity of Meghalaya’s traditional sweets.

3. Kapeh (Rice Pudding)

Made with rice, milk, and jaggery or sugar, often flavoured with cardamom or nuts, Kapeh is a simple yet comforting dessert savoured across the state.

4. Tungrymbai Dessert (Fermented Sweet Soy Delicacy)

A lesser-known sweet variant made using fermented soybeans, jaggery, and spices, showing the creative ways the Garo community uses local ingredients.

Conclusion

Meghalaya’s cuisine is a vibrant reflection of its diverse culture, natural abundance, and tribal heritage. From the robust flavours of non-vegetarian curries like Jadoh and Dohneiiong to the earthy vegetarian delicacies such as Bamboo Shoot Curry and Khai, and the delightful sweets like Pukhlein and Sakin Gata, the food here promises an unforgettable journey for every palate.

When visiting Meghalaya, exploring its culinary treasures is as essential as experiencing its waterfalls, hills, and festivals. Savour every bite, and let the traditional foods of Meghalaya tell you the story of its land and people.

FAQs

1. What is the famous food of Meghalaya?

Some of the most famous foods include Jadoh, Dohneiiong, Tungrymbai, Nakham Bitchi, Pukhlein, and bamboo shoot dishes.

2. What are the must-try vegetarian foods in Meghalaya?

Vegetarian delights include Pumaloi, Tungtoh (bamboo shoot dishes), Pukhlein (rice cakes), and Tungrymbai (fermented soybean curry).

3. What are the popular non-vegetarian dishes in Meghalaya?

Non-veg favourites are Jadoh (rice with pork), Dohneiiong (pork with black sesame), Nakham Bitchi (smoked dried fish), and Doh Khlieh (meat stews).

4. What are the famous desserts of Meghalaya?

Desserts include Pukhlein (steamed or fried rice cakes) and traditional sweetmeats made with rice, jaggery, and coconut.

5. Where can I try authentic Meghalaya food?

You can try authentic cuisine in local markets, roadside eateries, home stays, and popular restaurants in Shillong, Cherrapunji, and Mawlynnong.

6. Is Meghalaya cuisine spicy?

Yes, many dishes are mildly to moderately spicy, often enhanced with local herbs, fermented ingredients, and bamboo shoots.

7. Are there street foods in Meghalaya?

Yes, local street foods like smoked fish, bamboo shoot preparations, fried rice cakes, and momos are widely available in Shillong and surrounding towns.

8. Can I find vegetarian options easily in Meghalaya?

Yes, many traditional dishes are vegetarian-friendly, especially those using fermented soybeans, bamboo shoots, vegetables, and rice.

Suvam Ghimire

Business Development Manager

Suvam Ghimire is the Business Development Manager at Encamp Adventures, where he curates meaningful travel experiences across Northeast India, Nepal, and Bhutan. Passionate about sustainable tourism, he blends cultural insight with a love for storytelling to inspire conscious journeys. Through his work with Encamp and Carbon Trace, Suvam advocates for travel that builds connections, celebrates local heritage, and leaves a positive impact on the environment.