Integral Components of Khasi cuisine:
‘Jadoh‘ which is red hill rice cooked with pork /chicken liver and is something similar to biryani.
‘Jastem‘ is plain hill rice cooked with pork gravy, onions, ginger and turmeric thus giving it a characteristic yellow colour.
‘Mylliem chicken‘ is famous in these parts and gets its name from the vil1age where it was first prepared The chicken is cooked with different condiments, most notably, the small round Khasi peppers which gives distinctive taste and flavour.
‘Dohkhlieh‘ is a type of pork salad made with boiled pork and onions with a sprinkling of chillies as desired.
Doh Jem : is a pork dish made out of Black sesame seeds and Pork belly fat. It is cooked with onions, bay leaves, fresh ginger & garlic paste.
‘Dohneiiong‘ is another pork dish. This dish has gravy and is made with black sesame seeds to give it its dark texture.
“Syrwa doh sniang” is pork stew prepared with mustard leaves and/or potatoes. Pepper, garlic, onions and ginger is used for flavour.
“Syrwa doh masi” is beef stew cooked along with vegetables like potatoes, cabbage, turnip, carrots etc. Black pepper, garlic, onions and ginger is used for flavour.
The fermented soyabean in this region is ‘Tungrymbai’. It has a strong odour and is very popular especially during the winter season as an integral part of Khasi food.
Tungtap: A chutney made out of dry fish (indian anchovy), onion, garlic,turmeric, red round chillies, tomatoes fried in mustard oil. It has a sharp pungent smell. This chutney goes well with Syrwa (either pork or beef stew)
Different types of rice ‘pancakes’ are also popular.
‘Pumaloi’ is powdered rice which is steamed in earthern pots called ‘Khiew Ranei’. ‘
‘ Pukhlein‘ is powdered rice mixed with jaggery which is then deep fried.
‘Pudoh‘ is plain powdered rice stuffed with small pieces of pork and steamed. ‘Putharo’ is again plain powdered rice steamed