The picturesque Ward’s Lake in Shillong came alive with flavors, culture, and community spirit during the launch of the “Hills on a Plate” festival, a unique celebration of Meghalaya’s indigenous culinary heritage. Held amidst lush greenery and scenic waters, the event drew chefs, food lovers, locals, and tourists eager to explore the essence of North East Indian cuisine.
A Flavorful Journey Through Meghalaya
The festival featured a vibrant array of traditional dishes native to the region. From smoked meats and bamboo shoot curries to steamed rice cakes and tangy chutneys, every dish was a window into Meghalaya’s age-old cooking traditions. Visitors indulged in local specialties such as jadoh, putharo, dohneiiong, and a variety of wild foraged greens—each plate showcasing flavors unique to the Khasi, Garo, and Jaintia communities.
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The event not only brought food to the spotlight but also the stories behind it—how communities preserve their culinary wisdom and pass it on through generations.
The Art of Fermentation
One of the highlights of the festival was the spotlight on Meghalaya’s traditional fermentation techniques. Known for their nutritional value and complex flavors, fermented foods like tungrymbai (fermented soybean), tungtap (fermented fish chutney), and bamboo shoot pickles were enthusiastically sampled by visitors.
These age-old practices have sustained mountain communities for centuries and formed the heart of the discussions and demonstrations held during the event. Guests were introduced to the process of slow fermentation, showcasing how natural, local ingredients are preserved without the use of artificial additives.
Culinary Collaborations
A standout feature of the festival was the collaboration between renowned chefs from across India and local culinary artisans. These collaborations resulted in curated meals and pop-up dining experiences that blended traditional ingredients with modern presentation. An exclusive eight-course meal delighted visitors with creative dishes using indigenous berries, smoked meats, and GI-tagged pineapples of Meghalaya.
This exchange of ideas not only elevated the regional cuisine but also created a platform for the chefs to experiment with age-old recipes while keeping the authenticity intact.
Community and Culture at the Core
More than just a food festival, “Hills on a Plate” was designed as a cultural experience that celebrated the people behind the plates. Local farmers, foragers, artisans, and home cooks had the opportunity to share their stories, recipes, and crafts.
Handicrafts stalls, live traditional music, dance performances, and storytelling sessions added vibrant layers to the event. Visitors learned about the interconnectedness of food, land, and identity in Meghalaya, and how communities are working to preserve this rich legacy.
The Perfect Setting: Ward’s Lake
Ward’s Lake, one of Shillong’s most iconic locations, provided a serene and symbolic venue for the event. Nestled in the heart of the city, surrounded by blooming gardens and cobbled paths, it served as the perfect backdrop for this immersive celebration of food and culture.
Its central location made it easily accessible, while the tranquil environment encouraged visitors to slow down, taste mindfully, and appreciate the natural beauty of Meghalaya alongside its culinary treasures.
Looking to the Future
The success of the festival marks a significant step in positioning Meghalaya as a culinary and cultural destination. With increasing interest in regional and sustainable food systems, events like “Hills on a Plate” are expected to grow in scale and impact, drawing tourists and culinary explorers from all corners of the world.
By highlighting indigenous foods and traditional knowledge, Meghalaya is not only preserving its cultural identity but also carving out a space for itself on the global culinary map.
