India’s rich food culture is gaining fresh attention as Meghalaya takes its indigenous cuisine beyond the Northeast. Through a new culinary initiative, the state plans to introduce its traditional dishes, local ingredients and cooking practices to audiences in major Indian cities between October 2026 and February 2027. The programme will feature 14 food events designed to celebrate the culinary heritage of the Khasi, Garo and Jaintia communities.
A Culinary Journey Across India
The initiative, organised by Meghalaya Tourism and Meghalayan Age in collaboration with Seeti Movement, includes two formats: Seeti In Your City and the Fire & Feast Festival. Together, they aim to bring Meghalaya’s food traditions closer to diners who may be unfamiliar with the state’s distinctive flavours.
The programme begins in Bengaluru on October 22, 2026, with a curated dining experience titled Tribal Expressions. Further events are planned for Delhi NCR, Mumbai, Kolkata, Hyderabad, Goa and other cities.
Discovering the Flavours of Meghalaya
Meghalaya’s cuisine reflects its landscape, local produce and community traditions. Rice is a staple, while meat, seasonal vegetables, fermented ingredients and regional herbs feature prominently in many dishes.
Some well-known Khasi dishes include Jadoh, a flavourful rice preparation often cooked with meat; Dohneiiong, a pork dish prepared with black sesame; and Tungrymbai, a fermented soybean preparation. These dishes offer a glimpse into the culinary knowledge passed down through generations.
The initiative will bring together local chefs, traditional cooks and food practitioners to share these culinary traditions with new audiences. Chef Nambie Jessica Marak, known for finishing as runner-up on MasterChef India Season 8, is among the participants.
Fire, Food and Community
The Fire & Feast Festival will present a different experience, combining barbecue, live-fire cooking, music and public food gatherings. The format is intended to make Meghalaya’s culinary heritage accessible to a broader audience while giving local food communities an opportunity to showcase their skills.
Beyond dining, these events could help create opportunities for regional chefs, traditional cooks and local food businesses. They also offer visitors a new way to learn about Meghalaya through its ingredients, recipes and cultural stories.
Why This Initiative Matters
Regional cuisines are an important part of India’s cultural identity, but many traditional dishes remain unfamiliar outside their home regions. By introducing Meghalaya’s food heritage to major cities, the initiative seeks to encourage culinary discovery and strengthen the connection between food and tourism.
Its long-term impact will depend on how effectively it supports local communities and sustains interest in their culinary traditions beyond individual events. Nevertheless, the programme represents an opportunity to give indigenous ingredients, traditional cooking methods and local food practitioners greater visibility.
As India’s food scene continues to embrace regional diversity, Meghalaya’s culinary showcase offers a reminder that discovering a cuisine is also a way of understanding the people, history and landscape behind it.
