Meghalaya

Sweetened rice fritters

Steamed rice cake

Pithas (Bhojpuri: 𑂣𑂲𑂘𑂰, romanized: Pēthā) are a variety of food similar to pancakes, dumplings or fritters, originating from India and Bangladesh. Pitha can be sweet or savoury, and usually made from a dough or batter, which is then steamed, fried or griddled. Very few varieties are oven-baked or boiled, and most are unleavened and cooked on a stovetop (or equivalent). Some versions may have a filling, garnish, or sauce. Few may be set or shaped after cooking. They are typically eaten as a snack with chai, or as treats during special occasions (similar to mithai). Pitha is especially popular in Bangladesh and the eastern Indian states of Bihar, Uttar Pradesh (eastern parts), West Bengal, Odisha, Jharkhand, the South Indian state of Kerala, and the Northeast Indian states, especially Assam. Pithas are typically made of rice flour, although there are some types of pitha made of wheat flour. Less common types of pitha are made of palm or ol (a local root vegetable). Pithas are primarily made from a batter of rice flour or wheat flour, which is shaped and optionally filled with sweet or savory ingredients. When filled, the pitha's pouch is called a khol (literally "container") and the fillings are called pur.

Sweet sticky rice cake layered with sesame seeds

Fermented rice beer

Rice beer

Rice wine

Red tea

Lentils and pork

Spicy lentil curry with sesame seeds, serve with rice

Cold minced pork salad with ginger, onions, green chilies, the Jaintias tribe uses chicken and adds a boiled egg

Deep-fried minced beef or pork meatballs

Meat curry with onions, turmeric, pepper, ginger, made with beef, chicken, fish, pork

Pork offal curry

Black pudding

Smoked meat, beef, pork, fish, for example, stir fried with onions and chili peppers

Stir fried pork with onions, ginger, garlic, sesame seeds, spices

Curry with pork and black sesame seed paste

Rice and lentils

Mixed rice with meat

Mixed rice with blood added to it

Rice cooked with black sesame seeds

Turmeric rice with pork, ginger and onions

Chicken cooked with small Khasi chilies, from the village of Mylliem

Soup made with dried fish, herbs, chili peppers and spices

Roasted duck

Rice porridge with pork

Beef and vegetable soup, serve with rice, fried potatoes, fish chutney

Pork, mustard leaf and potato curry

Pork and squash stew

Akhuni is a fermented soybean product commonly used in Naga cuisine of India and Myanmar. The word Axone is from the Naga Sümi language, and is a combination of two words. Axo means "aroma" or "smell" and ne or nhe (similar word "tho") means "deep" or "strong". So it can be literally translated as "deep smell" or "strong smell".

Bamboo shoots or bamboo sprouts are the edible shoots of many bamboo species including Bambusa vulgaris and Phyllostachys edulis. They are used as vegetables in numerous Asian dishes and broths. They are sold in various processed shapes and are available in fresh, dried, and canned versions. Raw bamboo shoots contain cyanogenic glycosides, natural toxins also contained in cassava. The toxins must be destroyed by thorough cooking, and for this reason, fresh bamboo shoots are boiled before being used in other ways. The toxins are also destroyed in the canning process. Most young bamboo shoots are edible after being boiled to remove toxins, but only around a hundred or so species are harvested regularly for edible shoots. These are usually from species that are also cultivated for other uses. These include:

Custard apples, oranges, pineapples, plums, strawberries

Rice is a cereal grain and in its domesticated form is the staple food of over half of the world's population, particularly in Asia and Africa. Rice is the seed of the grass species Oryza sativa —or, much less commonly, Oryza glaberrima (African rice). Asian rice was domesticated in China some 13,500 to 8,200 years ago; African rice was domesticated in Africa about 3,000 years ago. Rice has become commonplace in many cultures worldwide; in 2021, 787 million tons were produced, placing it fourth after sugarcane, maize, and wheat. Only some 8% of rice is traded internationally. China, India, and Indonesia are the largest consumers of rice. A substantial amount of the rice produced in developing nations is lost after harvest through factors such as poor transport and storage. Rice yields can be reduced by pests including insects, rodents, and birds, as well as by weeds, and by diseases such as rice blast. Traditional rice polycultures such as rice-duck farming, and modern integrated pest management seek to control damage from pests in a sustainable way. Many varieties of rice have been bred to improve crop quality and productivity. Biotechnology has created Green Revolution rice able to produce high yields when supplied with nitrogen fertiliser and managed intensively. Other products are rice able to express human proteins for medicinal use; flood-tolerant or deepwater rice; and drought-tolerant and salt-tolerant varieties. Rice is used as a model organism in biology.

Rice and lentils

Manihot esculenta, commonly called cassava, manioc, or yuca , is a woody shrub of the spurge family, Euphorbiaceae, native to South America, from Brazil, Paraguay and parts of the Andes. Although a perennial plant, cassava is extensively cultivated in tropical and subtropical regions as an annual crop for its edible starchy tuberous root. Cassava is predominantly consumed in boiled form, but substantial quantities are processed to extract cassava starch, called tapioca, which is used for food, animal feed, and industrial purposes. The Brazilian farofa, and the related garri of West Africa, is an edible coarse flour obtained by grating cassava roots, pressing moisture off the obtained grated pulp, and finally drying it (and roasting in the case of both farofa and garri). Cassava is the third-largest source of carbohydrates in food in the tropics, after rice and maize, making it an important staple; more than 500 million people depend on it. It offers the advantage of being exceptionally drought-tolerant, and able to grow productively on poor soil. The largest producer is Nigeria, while Thailand is the largest exporter of cassava starch.

Citrus indica is a species of hybrid Citrus known by the common name Indian wild orange. It is native to South Asia.

Sticky rice, made by boiling rice inside fresh bamboo

Chutney made of dried fish, tomatoes, chilies garic

Boiled sweet potato

Pickled vegetables, bamboo, chili peppers, fermented soybeans, fruit, peaches, berries, tamarind, meats

Sweetened rice fritters

Steamed rice cakes

Steamed rice cake

Sweet sticky rice cake layered with sesame seeds

Bengal gram and sesame seed fritters

Tungrymbai or tung rymbái or "tungtoh" is a fermented soybean food traditionally prepared by the Khasi and Jaiñtia peoples of Meghalaya, Northeast India. The soybeans are washed then boiled until they are soft. After boiling, the excess water is drained off and the beans are left to cool. The beans are then transferred to a bamboo basket lined with fresh slamet leaves. The leaves are then wrapped over the beans and hot charcoal is placed on top before more leaves are wrapped over once again. The entire basket is then placed inside a jute bag to ferment for three to four days by a fireplace. When the fermentation is complete, the beans are taken out and crushed in a mortar and pestle (thlong and synrei in Khasi). Tungrymbai is usually prepared by crushing the fermented beans until it almost becomes a paste and fried in mustard oil with onion-ginger-garlic paste, black sesame seed paste, aromatics and pork.