Meghalaya, the land of rolling highlands and fondly called the Scotland of the East is also home to one of the most exciting food that you will come across in the North-East of India. Known for their love for all things fermented and an equal inclination towards meats, especially pork, it is a heaven for those with an adventurous palate. Read on to know a few of their scrumptious delicacies.

1. Dohkhlieh

It may sound like just another pork salad, but trust me, its not! The Khasis treasure this dish which is put together by combining steamed pork, pig brains, onions, chillies, mint and some more spices and served with hot steaming ja (rice) or jadoh (which is simply rice and meat, see below for description). It may sound a bit out of your comfort zone, but hey, who hasn’t had offal in sausage? Be your experimental self and do try out this delicacy, you may just like it!

2. Jadoh

Every nation has their own rice and meat dish and India is blessed with so many. This is the most famous of dishes from the Khasi community. The name, “Jadoh” is taken by the Khasi community of Meghalaya the foremost widespread food from the land of the hills, which is made with rice and meat (traditionally pork but other meats are also used) mixed with the most effective spices, shredded vegetables and fancy with eggs or cooked fish. It is best served with Tungrymbai ( a fermented soya bean paste) and Doh-neiiong (a preparation of pork with sesame seeds, read below) This is a must try if you want to savour local Khasi food.

3. Doh-Neiiong

One of the yummiest and drool-worthy dishes of Meghalaya, again comes from the Khasi community and called Doh-neiiong. It is a dry pork curry cooked with black benne or sesame seeds, which is the hero of this dish and lends a very distinctive nutty flavour that perfectly complements the liberal use of chillies, pepper, red onions, and native spices. It is lip-smacking goodness and pure indulgence if you like pork, and you're in Meghalaya. Don’t miss it at any cost.

4. Tungrymbai

A humble everyday meal of the peasant community (from both Jaintia and Khasi people) of Meghalaya, Tungrymbai may be a wholesome dish flavored by delicious ingredients and served amorously. It's major ingredient are soya beans that are boiled , drained and fermented with slamet leaves in a bamboo basket and then turned into a sticky paste. This imparts its characteristic flavour and a distinctive smell that can put durian to shame. However, if you can get past that, it tastes quite nice. Its cousin from Sikkim is called kinema and its glorified version is famously known as miso in Japan. It is sautéed with lots of onions, chillies, black seasame paste, ginger, onion and often stewed and shredded pork/ chicken, and local spices.

5. Bamboo Shoots

Bamboo Shoots are ubiquitous to food in Meghalaya. If you are wondering what is is, well, it is exactly what it says – It is the soft, edible inner core of the newly sprouted cane of a bamboo plant. These usually come out during the monsoons and are found in abundance. They can be consumed fresh by removing the outer woody portions, boiled and then sliced or chopped as desired and used as an integral ingredient in many meat dishes and stir-fries. Though, the local community prefers the fermented version of the shoot which has a pungent smell and a distinctive woody taste which it imparts to dishes. The texture is very much like firm mushrooms. The most famous of them is the pork stew made with bamboo shoots and of course the spicy and lip-smacking bamboo shot pickle made with fiery chillies. Another favourite way of preparation by the Khasi community is to have it with skinny chunks of pork. Firstly, pork is marinated in soy sauce, and then fried. Once it gets a touch brown in color, vegetables are added along with bamboo shoots and cooked until preferred color and aroma is acheived.

So don’t be a stranger when in Meghalaya. Indulge in lip-smacking delicacies of the native people and taste the true essence of the warm and welcoming Khasi and Jaintia tribes of Meghalaya.