Meghalayan cuisine

This article is part of the series Indian cuisine

Regional cuisines North India Main article Awadhi • Punjabi • Kumauni • Mughlai • Kashmiri • Rajasthani • Uttar Pradeshi North-East India Assamese • Meghalayan • Manipuri • Naga • Sikkimese • Tripuri • Arunachalese South India Main article Andhra • Karnataka • Kerala • Tamil • Hyderabadi • Udupi • Mangalorean • Saraswat • Mangalorean Catholic East India Bengali • Oriya • Bihari • Bhojpuri West India Goan • Gujarati • Marathi • Malvani & Konkani • Sindhi  • Parsi Other Indian Chinese • Nepali • Jain (Satvika) • Anglo-Indian • Chettinad • Fast food

Ingredients and types of food Main dishes • Desserts • Bread • Drinks • Snacks • Spices • Condiments

Preparation and cooking Handi • Karahi • Tava • Uruli • Other

See also History • Etiquette • Indian chefs • Cookbook: Cuisine of India

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Meghalayan cuisine is the local cuisine of the Indian States of Meghalaya. Meghalaya is also one of the seven sisters and home of 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 are Jadoh, Ki Kpu, Tung-toh, and pickled bamboo shoots. Like the other tribes in the north-east, they ferment rice beer, which is consumed in religious rites and at major ceremonies and celebrations.