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.
