Meghalayan cuisine is the Indigenous cuisine of the people of theIndian state ofMeghalaya, namely theKhasi,Garo, andJaintia tribes, as well as the migrantGurkha population.Rice is the staple carbohydrate, and is couple with foraged vegetables, and fermented dishes. Previously,millet was also widely consumed by the people. Many of the Indigenous dishes are now recognised by theSlow Food movement, and are part ofArk of Taste catalogue.
British colonialism introducedpotato mainly to feed its bureaucracy and military. Since then, it has gradually become an important part of the cuisine. It also gave rise to a flourishing baking culture with breads, cookies, and cakes now a tea-time favourites.
There are three primary culinary regions in Meghalaya based on tribal population. Rice is the primary carbohydrate in all three regions, though millet was widely used before. Today, millet has become a heritage crop.
Colonial influence is strongly witnessed especially in the Khasi areas in the centre.Shillong as the colonial capital for the bureaucracy, military, and administration ofAssam covering almost the entireNortheast India made it a culinary hub of unique colonial food culture.
