1. Laddu :
Laddu or Laddoo is a ballshaped sweet popular in Indian Subcontinent as well as regions with immigrants from the Subcontinent such as Hijaz. Laddu is made of flour and sugar with other ingredients that vary by recipe. It is often served at festive or religious occasions.
2. Buttermilk :
Buttermilk refers to a number of dairy drinks. Originally, buttermilk was the liquid left behind after churning butter out of cream. This type of buttermilk is known as traditional buttermilk.The term buttermilk also refers to a range of fermented milk drinks, common in warm climates (e.g., the Balkans, the Middle East, Turkey, Afghanistan, Pakistan, India, Sri Lanka and the Southern United States) where unrefrigerated fresh milk sours quickly, as well as in colder climates, such as Scandinavia, Finland, Netherlands, Germany, Poland, Slovakia and Czech Republic. This fermented dairy product known as cultured buttermilk is produced from cows milk and has a characteristically sour taste caused by lactic acid bacteria. This variant is made using one of two species of bacteria
3. Momo :
The origin and etymology of momo in Nepal is uncertain but the dish is thought to be rustic in origin. Since this dish was initially popular among the Newar community of Kathmandu valley, one prevalent belief is that Newari traders brought momo techniques from Lhasa, Tibet. They modified the seasonings of the dish with available ingredients, using water buffalo meat, and gave the dish a Nepali name.
4. Khasi recipe :
Khasi recipes largely differ from the Garo recipes. The Khasi recipes include a variety of rice preparations, such as Jadoh (red hill rice prepared with pork), Jastem (rice prepared with gravy of pork, ginger, onions and turmeric), etc.
5. Mango pickle :
Mango pickle refers to a variety of pickles prepared using mango. This is a very popular pickle in South Asia and India. These sometimes spicy pickles are also available commercially.
6. Nakham Bitchi :
Meghalayan cuisine Nakham Bitchi is a delicious soup which is taken mainly after a heavy spicy meal. Variety in food habits is not a new thing for India. Indian cuisine consists of different recipes made by different people of different regions. Among the foods of India, the Meghalayan cuisine is a completely different one. Being one of the oldest tribes of India as well as of north east, the people of Meghalaya have a different taste and recipe which is a special feature of the region. The Meghalayan people are very fond of cooking and mostly prefer flavored meals and dishes. The recipe known as the Nakham Bitchi of Meghalaya is a delectable soup which is very popular among them. The Meghalayan people always serve their guests with this special soup. The weather of Meghalaya is a big reason behind their taking hot any spicy foods. The preparation of Nakham Bitchi is very easy and takes less time than any other Meghalayan food. The Meghalaya Nakham Bitchi is prepared with dry fish. The Nakham is basically a special dry fish which is used to make the soup. The fresh fish is dried under the sun or over the fire first. Once the fish gets completely dried, it is used to make the soup. Lots of chilly and other spices are used to enhance the taste of the soup. This hot Nakham Bitchi soup is very popular among the tribal population of Meghalaya.The Nakham Bitchi is mainly taken after a relishing garo meal.
7. Dohneiiong :
The Meghalayan people by and large are fond of spicy, delicious and flavored food items.Meghalayan cuisine Dohneiiong is one of the most decorative, palatable and colorful dishes prepared in that state. Dohneiiong is a very famous dish served on different occasions. People over there are very fond of taking this extremely mouth watering dish. It is a fact that every cuisine talks about the culture of that region. This is because different region has different taste buds and different cooking styles. Some people are fond of desert foods while some are more keen to take foods with lots of gravy. Those who love to peep into the recipes of various cultures, for them, Meghalaya cuisine has loads to offer ranging from desert foods to hot gravy ones. Usage of lots of spices and colorful ingredients are some notable features of Meghalayan cuisine. The Meghalayan dish Dohneiiong is a gravy item made of pork. Sesame black seeds are used to give this dish a dark look which gives a more lucrative surface to this item. Meghalayan recipe Dohneiiong is prepared with lots of green chilly, oil and other spicy ingredients. The Meghalayan people are not restricted into any rule book. They love to experiment with different foods and love to mix and match two or three different items in a single recipe. Try this extremely delicious item if you are a visitor of Meghalaya.