A flavorful red rice pilaf made with pork or chicken, spiced lightly with turmeric, black pepper, and bay leaf. The Khasi version is especially rich when cooked in pork blood (jadoh snam). 1)
Pork cooked in black sesame seed paste — nutty, rich, and deeply aromatic. Often slow-cooked to tender perfection. 2)
A meat salad made with minced pork or beef, onions, chilies, and lime. Sometimes includes brain or other offal — zingy and full of texture. 3)
A spicy dried fish soup made with lots of green chilies and fermented fish (nakham). Usually served as a starter — smoky, salty, and bold. 4)
A fermented soybean paste dish, slow-cooked with pork, ginger, garlic, and mustard oil. Funky and full of umami — a Khasi favorite. 5)
A steamed rice dish made with powdered rice, usually cooked in special earthen pots called kharai. Served during rituals and festivals. 6)
A slow-cooked pork stew made with mustard greens, potatoes, and local herbs. Comforting and mildly spiced — a winter staple. 7)
A stir-fry or curry of tender bamboo shoots with fatty pork, seasoned simply but packed with a sour, fresh tang. 8)
A traditional sticky rice and coconut cake steamed in banana leaves — made in layers, sweet and festive. 9)
A homemade rice beer, slightly sour and refreshing. Often served at community gatherings and feasts — light, fermented, and full of heritage. 10)
In villages, pork, beef, or chicken is hung above the hearth to smoke-dry for weeks, preserving it naturally and giving it a unique, woody flavor. 11)
Stir-fried pork with dried red chilies, onions, and ginger-garlic paste. Spicy and smoky, perfect with rice or jadoh. 12)
A mix of fermented soybeans, bamboo shoot, and greens — served with rice and smoked meats. A true Khasi soul food dish. 13)
A delicious Garo delicacy, where shrimps are marinated with spices and grilled in banana leaves. Fragrant, moist, and smoky. 14)
A peppery broth made from leftover meats, fermented ingredients, or dry fish, with herbs like jakhir and bong jaluk. Healing and spicy. 15)