Shillong travel guide

Jadoh (pork rice)

Meghalayas Khasi people's most important rice dish—red rice cooked with pork fat and blood, seasoned with turmeric, ginger and bay leaves; eaten at every Khasi festival and family gathering; Shillong's police bazaar has Jadoh stalls operating from early morning

Dohneiiong (pork with sesame)

Meghalayas Khasi pork preparation with black sesame—pork slow-cooked with ground black sesame paste creating a thick, dark, nutty sauce; one of the most complex and regionally specific meat preparations in India; rarely found outside Khasi community homes and Shillong

Tungrymbai (fermented soybean)

Meghalaya's fermented soybean paste—similar to natto or miso but made by the Khasi-Jaintia communities; pungent, strong and deeply fermented; used as a flavoring agent in curries and as a condiment with rice; an acquired taste that Meghalaya's cuisine cannot exist without

Momos

The Himalayan dumpling beloved across North India—half-moon shaped steamed or fried wheat dough filled with pork, chicken, vegetable or cheese; the Tibetan-Nepali original is best at source in Gangtok, Darjeeling and the Darjeeling Himalayan Railway towns

Pork dishes

Northeast India's dominant protein—across Nagaland, Manipur, Meghalaya, Mizoram and Arunachal Pradesh, pork is the cultural centerpiece of cuisine; smoked pork, pork with bamboo shoot, pork with axone (fermented soybean) and pork blood curry are regional specialties