View source for Meghalayan cuisine

{{Use dmy dates|date=July 2018}}
{{Use Indian English|date=July 2018}}
{{Indian cuisine}}

'''Meghalayan cuisine''' is the local cuisine of the [[States and territories of India|Indian state]] of [[Meghalaya]]. Meghalaya is home to three tribes; it has a unique cuisine, different from the other [[Seven Sister States]] of northeast 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 dishes of Khasis and Jaintia are Jadoh, Ki Kpu, [[tung rymbai]],<ref>{{cite journal |title=Bio-nutritional aspects of Tungrymbai, an ethnic functional fermented soy food of Khasi Hills, Meghalaya, India |journal=Clinical Nutrition Experimental |date=1 August 2019 |volume=26 |pages=8–22 |doi=10.1016/j.yclnex.2019.05.004 |language=en |issn=2352-9393|doi-access=free |last1=Mishra |first1=Birendra Kumar |last2=Hati |first2=Subrota |last3=Das |first3=Sujit }}</ref> and pickled [[bamboo shoot]]s; bamboo shoots are also a favorite dish of the Garos. Garos eat both domesticated and non-domesticated animals, though their everyday staples are simple foods such as rice with ''kapa'', cooked with a special ingredient called purambhi masala.

==References==
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non-reliable blog references to Meghalayan cuisine:
<ref>http://antypasti.com/2012/07/15/meghalaya-revisited/</ref>
<ref>http://antypasti.com/2012/04/16/meghalaya-pork-lovers-delight/</ref>

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{{cuisines}}

[[Category:Culture of Meghalaya|Cuisine]]
[[Category:Northeast Indian cuisine]]
[[Category:Indian cuisine by state or union territory]]

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