Meghalaya’s food traditions come alive at Culinary Cascades festival

SHILLONG: A two-day food festival, Culinary Cascades, showcasing Meghalaya’s culinary diversity, concluded on March 28. Organised by Meghalaya Tourism at the popular tourist spot Ward’s Lake, the event drew thousands of locals and tourists interested in experiencing the state’s regional flavours.The presence of over a dozen prominent chefs from across the country, who had gathered to explore Meghalaya’s food and culture as part of its third edition, further added to the event’s visibility. Set against a hilly, cloud-covered landscape, the festival featured live cooking demonstrations and hands-on sessions, allowing visitors to experience flavours distinctive to the region.Commissioner and secretary Dr Vijay Kumar D, who is also the director of sustainable tourism enhancement project, said, “Meghalaya’s growth strategy is centred on agriculture and the services sector, with increasing emphasis on value addition, food processing and tourism-led employment. We produce high-quality organic products such as Lakadong turmeric, pineapples, ginger and strawberries and are strengthening our farm-to-market linkages to cater to the increasing domestic and international demand for such produce.”The festival coincided with Seeti 2.0, a culinary heritage immersion programme that brought together around 50 chefs, culinary experts and storytellers from across the country for a five-day journey through Meghalaya. The initiative focuses on engaging with local communities, indigenous ingredients and traditional food practices.Speaking about the region’s food, Sid Mewara, co-founder of Seeti, said the diversity within Meghalaya often comes as a surprise. “Most people don’t realise how different the cuisines are until they eat them,” he said, noting that Garo food is distinct, while Khasi and Jaintia have their own nuances.He added that the simplicity of the food is often misunderstood. “The ingredients here speak for themselves. They don’t need much masala, but there’s a lot of depth,” he said.A dedicated session on mushroom farming was led by Kitdorlang Kharpan, head of the Mushroom Development Centre in Shillong, aimed at encouraging agricultural activity among local communities and improving economic viability on limited land holdings. Live performances by artists such as PHP, Syntung and Sur Na Nongyndong, under the Chief Minister’s grassroots music programme, added to the festival’s atmosphere.Meghalaya and its tribes Home to 17 tribes, Meghalaya’s cultural and culinary identity is largely shaped by three: the Khasi, Garo and Jaintia. Many of the state’s most recognised dishes and food traditions originate from these communities, whose kitchens continue to define its evolving culinary landscape.Khasi Often represented through yellow and black, the Khasi are the largest ethnic community in Meghalaya, known for their sacred groves and traditions shaped by land, language and craft.Garo Marked by red, black and indigo hues, the Garo community shares a close relationship with nature, with cultural practices closely tied to forests, seasons and the surrounding hills.Jaintia Recognised through maroon, red and black patterns, the Jaintia are known for their monoliths and strong community traditions, reflecting the legacy of the erstwhile Jaintia kingdom.