Cuisine of Meghalaya

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Meghalayan cuisine is the local cuisine of the [States and territories of India|Indian state] of [Meghalaya]. Meghalaya is also one of the [Seven Sister States|seven sisters] and home to three [Mongoloid] tribes, has a unique cuisine of its own, different from other states in the north east of India. The staple food of the people is rice with spicy meat and fish preparations. They rear goats, pigs, fowl, ducks and cows and relish their meat.The popular dishes of Khasis and Jaintia are Jadoh, Ki Kpu, Tung-rymbai,and pickled bamboo shoots, whereas for Garos they eat almost any animal besides domesticated, but in day-to-day life they usually have simple food such as rice with kapa(cooked with special ingredient called karchi which is made up of filtered ash water), kapa can be of different kinds, such as with various kind of meats, vegetables,etc. Besides these, for garos there are different kinds of famous foods such as, minil (sticky rice prepared by steaming), sakkin gata,etc. these steamed foods are prepared like that of momo's (dumpling) and bamboo shoot is one of the favorites among garos and also nakam (dry fish)and gran which is dry smoked meat ,etc. Like the other tribes in the [Seven Sister States|north-east], they ferment rice in order to prepare rice beer which is a traditional drink and is consumed in religious rites and at major ceremonies and celebrations.

Blog references to Meghalayan cuisine: [1] [2]

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