Best Living Root Bridges to Visit in Meghalaya
Meghalaya’s living root bridges are among the world’s most unique natural engineering wonders, created by the Khasi and Jaintia communities using the aerial roots of rubber fig trees over generations.
Wak Pura
Wak Pura is a soul-satisfying Garo dish consisting of pork cooked with crushed rice and a unique organic alkali called Khar (or Pura), resulting in a thick, earthy, and mildly alkaline stew.
Putharo
Putharo is a simple, circular steamed pancake made from a smooth batter of local ground rice, traditionally cooked in specialized shallow earthen pots (Saraw) over a charcoal fire.
Pukhlein
Pukhlein is a traditional Khasi deep-fried snack made from a simple batter of rice flour and jaggery, known for its crispy exterior and soft, slightly chewy center.
Tungrymbai
Tungrymbai is a powerhouse of flavor from the Khasi and Jaintia hills. It is a traditional fermented soybean dish known for its deep umami taste and its role as a vital winter comfort food.
Jadoh
Jadoh is the most iconic soul food of the Khasi community in Meghalaya. It is a flavorful red rice dish cooked with meat (traditionally pork), ginger, and onions. Unlike a Biryani or Pulao, it uses very little oil and focuses on the earthy, nutty flavor of local hill rice.
Dohneiiong
Dohneiiong is a signature delicacy of the Khasi community in Meghalaya. It is a rich, savory pork curry distinguished by its use of black sesame seeds, which lend the dish a deep, charcoal-grey color and a unique nutty, earthy flavor profile.
