If you love travelling and have Meghalaya on your list, you're in for more than just stunning landscapes and serene hills. Nestled in the lap of North-East India, Meghalaya is a paradise not only for nature lovers but also for food enthusiasts. From spicy to sweet, from vegetarian to meat-based dishes—the local cuisine is packed with rich tribal flavors and unique cooking methods.

Here’s a guide to 6 must-try traditional dishes of Meghalaya that will leave your taste buds craving more.

1. Nakham Bichi – A Comforting Dried Fish Soup

If you love bold, earthy flavors, Nakham Bichi is a must-try. This is a traditional soup made from sun-dried fish and vegetables, seasoned generously with black pepper and local spices. It's hearty, slightly smoky, and typically enjoyed warm—perfect for the cool Meghalaya climate.

2. Jadoh – Meghalaya’s Most Iconic Dish

Jadoh is to Meghalaya what biryani is to the rest of India. This signature dish is made by cooking rice with marinated pork or chicken, often using traditional red rice. The meat is first slow-cooked with spices until tender, and then mixed with the rice, making it a rich, flavorful, and wholesome meal.

3. Pumaloi – Steamed Rice Perfection

A favorite among the Khasi community, Pumaloi is a steamed rice dish made from powdered rice cooked in a traditional pot called Khiew Ranei. It’s simple, light, and often served with meat curries or vegetables. Whether eaten hot or cold, Pumaloi showcases the deep love for rice in Meghalaya’s food culture.

4. Pukhlane – Sweet and Satisfying

Craving something sweet? Try Pukhlane, a traditional dessert made from rice flour and jaggery. The two are mixed into a thick batter and lightly fried to form a rich, chewy, and satisfying treat. It's especially popular during local festivals and family gatherings.

5. Minil Songa – Bamboo-Steamed Rice Cake

This dish reflects the tribal ingenuity of Meghalaya. Minil Songa is made by stuffing a mixture of rice, turmeric, ginger, chilli, lemongrass, and coriander into bamboo tubes and then steaming it. The result is a savory, aromatic rice cake that’s packed with herbal and spicy notes.

6. Tungtap – Meghalaya’s Famous Fish Chutney

Looking for something truly unique? Tungtap is a fermented fish chutney made by mashing dried or roasted fish with onions, chillies, herbs, and mustard oil. It's strong in flavor and often served with steamed rice or flatbreads—definitely not your average chutney.