Popular dishes of Meghalaya: Jadoh, Pukhlein and more!

From the robust, meat-based Dohneiiong to the delicate, bean-filled Pu Chana, the food of Meghalaya is breathtaking.

Nestled amidst the majestic hills and valleys of northeastern India, the state of Meghalaya is a paradise for food enthusiasts. From the aromatic, slow-cooked meats to the earthy, locally-sourced vegetables, the cuisine of Meghalaya is a captivating blend of flavors and traditions.

Here are the top seven food items from Meghalaya-



This savory rice dish is a staple in Meghalayan cuisine, with deep roots in the Khasi and Jaintia communities. Jadoh features short-grained, red rice that is cooked with a variety of local ingredients, such as minced meat, vegetables, and spices, creating a hearty and comforting one-pot meal that is often served on special occasions.


Hailing from the Garo Hills of Meghalaya, Tungtap is a delectable fermented fish delicacy that showcases the state’s rich aquatic resources. This pungent, flavorful condiment is made by fermenting small, freshwater fish, such as the Danio, with salt and spices, resulting in a unique umami-rich seasoning that adds depth to a wide range of Meghalayan dishes.


A beloved meat-based curry in Meghalaya, this dish features a medley of local meats, typically pork or beef, cooked in a rich, spiced gravy made with fermented soybean and a variety of aromatic herbs and spices. The resulting dish is a harmonious blend of vibrant flavors that pairs perfectly with steamed rice or breads.


These delicious pancakes are an important part of Meghalayan cuisine, particularly among the Khasi and Jaintia communities. Pukhlein is made from a batter of rice flour, water, and a pinch of salt, which is then cooked on a griddle to create a crispy, golden-brown exterior and a soft interior. These can be enjoyed on their own or served with a variety of accompaniments, such as spicy chutneys.


A unique fermented soybean preparation, Tungrymbai is a staple ingredient in Meghalayan cuisine, particularly in the Khasi and Jaintia regions. This pungent condiment is made by fermenting boiled soybeans with a specific type of starter culture, resulting in a flavorful seasoning that can be used in a wide range of dishes.

Pu Chana

This steamed dumpling is a beloved delicacy in Meghalaya, particularly among the Garo community. Pu Chana features a filling of locally-grown black beans, which are combined with a blend of spices and herbs, enclosed in a soft, dough which wraps it, and then steamed to perfection. The result is a subtly flavored delight that showcases the region’s culinary ingenuity.

Wah Shnong

Coming primarily from the Khasi Hills of Meghalaya, Wah Shnong is a unique, fermented rice-based beverage that holds a special place in the state’s cultural traditions. This slightly effervescent, mildly alcoholic drink is made by fermenting cooked rice resulting in a refreshing and slightly tart drink that is often enjoyed during celebrations and social gatherings.

These seven culinary gems are just a glimpse into the rich and diverse food culture of Meghalaya. Each dish reflects the state’s cultural influences. From the robust, meat-based Dohneiiong to the delicate, bean-filled Pu Chana, the food of Meghalaya is a testament to the region’s unwavering commitment to preserving and evolving its culinary traditions.

The article has been modified using artificial intelligence (AI) tools.