Meghalayan food comprises rice and vegetable curries or fish and meat. People of Meghalaya have their own typical cooking pattern. Meghalaya’s cuisine is divided into three distinctive styles: Garo, Khasi and Jaintia, all having their own distinctive flavours.

Do’o Kappa is a Chicken with grated onions, ginger and turmeric. Add a bit of soda powder and salt and fry in vegetable oil. Garnish it with cream and onion leaves.

Dohjem is a pork dish.It is made with fry onion ,chilli powder and turmeric.The pork has a lot of water in it making the dish a spicy curry. Dohjem is a very common food at the bylanes of Shillong.

Doh Khleh is a unique pork and onion salad which is typically garnished with steamed pig brain. Doh Khleh can have a Mexican touch by adding beans, tomatoes, carrots and lemons. It is definitely not for the faint hearted.

Jadoh is rice drenched in a flavourful mix of sour and spicy, topped with an assortment of herbs like mint leaves and ginger flower, along with pork meat that packs a real punch. Jadoh is a Meghalayan treasure found everywhere on Shillong’s streets.

Tungrymbai is soy bean which is fermented and added with pork. Chop pork into little pieces and fry it till it is brownish. Then spices are added to it. Then added to this to the boiling soybeans and cooked till it is heavy.