Meghalayan cuisine
Today, Meghalayan cuisine is a topic that has acquired great relevance in various areas of society. From politics to popular culture, Meghalayan cuisine has become a constant point of discussion and a source of inspiration for many people. Over time, Meghalayan cuisine has grown in importance and has had a significant impact on the way people interact with each other. This article aims to explore in detail the impact of Meghalayan cuisine on today's society and examine how it has evolved over time. Likewise, the different perspectives and opinions that exist around Meghalayan cuisine will be analyzed, with the aim of providing a comprehensive vision of this very relevant topic.
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Meghalayan cuisine is the local cuisine of the 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, and pickled bamboo shoots; 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
- ^ Mishra, Birendra Kumar; Hati, Subrota; Das, Sujit (1 August 2019). "Bio-nutritional aspects of Tungrymbai, an ethnic functional fermented soy food of Khasi Hills, Meghalaya, India". Clinical Nutrition Experimental. 26: 8–22. doi:10.1016/j.yclnex.2019.05.004. ISSN 2352-9393.
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