Nestled in the wooded hills of Meghalaya is Shnongpdeng, an idyllic village on the banks of the crystal-clear emerald-green Umngot River. It is fast emerging as the NE’s water sports capital! Visit to find out why.
What the lord is to people with Jesus in their hearts, lard is to foodies with pork in their hearts. Seasoned pork enthusiasts would agree that with experience and maturity, one tends to seek dishes and recipes that are less about processed meat (this DOES NOT mean I am letting go of my breakfast bacon) and more about local recipes that incorporate traditional cooking ingredients, sensibilities and style and offer bolder flavour profiles. Shillong, the capital of Meghalaya and home of the Khasi, Garo, and Jayantia people, is offering me a tasty look into an array of pork dishes, which have eschewed the continental cold cuts and have embraced the spicy and saucy gravies of Indo-Tibetan cuisine and the tangy and tasty curries from Khasi family staples.
Join us on our quest to find the best pork preparations in Shillong.
On my maiden trek, I trekked through the humid tropical forests in Meghalaya to the marvellous living root bridges and onwards to a secret pool of clear, blue water.