Meghalaya
Northeast India
Living root bridges, limestone caves and some of the wettest hills on earth.
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What Meghalaya is known for
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Root bridges grown across streams over decades, limestone caves under the hills, and slopes that catch more rain than almost anywhere on earth.
Festivals
Dates move each year — check before you book.
Road trips
Short drives, but slow ones — the roads wind.
Food & cuisine
Signature dishes and local flavours to look for while exploring Meghalaya.
5 dishes
Jadoh
Rice cooked with pork, onion, ginger and turmeric — Meghalaya's best-known Khasi rice-and-meat dish.
Dohneiiong
Pork simmered in a dark, nutty paste of ground black sesame seeds with ginger and chilli.
Tungrymbai
Soybeans fermented by the fireplace, then mashed and cooked with pork and mustard oil — a Khasi and Jaintia staple.
Nakham Bitchi
A Garo soup of fermented or dried fish simmered with chillies into a sharp, warming broth.
Doh Khleh
Boiled pork finely chopped with onion, ginger and chilli — a tangy Khasi salad served as a side.
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