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FOOD THROUGH SEASONS
Outlook Traveller
|April - May 2026
Meghalaya's cuisine follows the rhythm of the seasons.
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Fresh forest produce, preserved foods and harvest ingredients shape everyday cooking, reflecting how communities adapt their meals to the changing climate.
Spring (March–May)
As Meghalaya's forests awaken, spring brings tender shoots and blossoms. Wild herbs, edible ferns and fresh bamboo shoots fill village markets. Dishes feature bamboo shoots, sohphie berries and early forest mushrooms. Coriander chutneys, herb salads and light broths keep flavours fresh and slightly sour.
Cette histoire est tirée de l'édition April - May 2026 de Outlook Traveller.
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