Dishes here
JadohRice cooked with pork, the Khasi plate. A quick riverside meal from a small shop, often the only thing on.Assamese thaliA set plate of rice with small dishes, sour, smoky and bitter. The easiest way to try it all at one sitting.Smoked porkSmoked pork cooked with sour bamboo shoot, on every festival menu. Have it with rice at lunch.Doh khliehA rich salad of boiled pork head with onion, chilli and ginger. A cool side to go with jadoh.ThukpaA noodle soup with vegetables or meat, the dependable meal here. Have it in the evening once the cold comes down.River fish and riceLocal fish with rice, cooked simply. Whether there's any depends on the day, so ask your camp in the morning.Local fish curriesAssamese fish curries using river fish like magur and borali. Look for them on resort menus at dinner.Bamboo shoot fryFried bamboo shoot with chilli, and one of the easier vegetarian orders in town.Smoked porkPork slow-cooked with axone, a pungent fermented soybean. The Naga dish to order first, at a stall or a restaurant.Purang apinSteamed rice wrapped in banana leaf, part of a Mising home meal. Eat it at a homestay table.Vegetarian thaliA set plate of rice, lentils and vegetables, the easy lunch on the road if you skip pork.Butter teaSalty tea churned with yak butter. Have it near the monastery.MomosDumplings filled with vegetables, chicken or pork, served with red chilli chutney. An easy lunch in town.