Meghalayan cuisine

Meghalayan cuisine is the Indigenous cuisine of the people of the Indian state of Meghalaya, namely the Khasi, Garo, and Jaintia tribes, as well as the migrant Gurkha population. Rice is the staple carbohydrate, and is couple with foraged vegetables, and fermented dishes. Previously, millet was also widely consumed by the people. Many of the Indigenous dishes are now recognised by the Slow Food movement, and are part of Ark of Taste catalogue.

British colonialism introduced potato mainly to feed its bureaucracy and military. Since then, it has gradually become an important part of the cuisine. It also gave rise to a flourishing baking culture with breads, cookies, and cakes now a tea-time favourites.

This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.