In the misty hills of Meghalaya, a quiet yet powerful culinary movement is reshaping how India experiences its regional food heritage. The Seeti Movement, a modern catalyst for the country’s food and hospitality industry, held its second edition—Seeti 2.0, also known as “Tables in the Clouds”—in and around Shillong from March 26 to 31, 2026. Far from a typical food festival, this immersive gathering brought together around 50 chefs, creators, storytellers, restaurateurs, and tastemakers for deep cultural engagement rather than mere tasting sessions.
Origins of a Collaborative Spirit
The Seeti Movement traces its roots to a casual conversation in early 2023 among friends: chef-turned-venture capitalist Sid Mewara, media personality Mayur Sharma, and Priyadarshini Raje Scindia. Frustrated by the fragmented and competitive nature of India’s F&B ecosystem, they envisioned a platform that fosters genuine collaboration, storytelling, and responsible exploration of regional food systems. What began as an idea to move beyond “faffing” evolved into Seeti—a “quiet corner for your loudest ‘what-ifs’”—aimed at culture-obsessed professionals seeking meaningful connections over mundane events.
Seeti 2.0: A Year in the Making
Organizers invested nearly a year in on-ground research, mapping Meghalaya’s diverse landscapes, communities, and food systems across the Khasi, Jaintia, and Garo cultures. The program was deliberately designed for participation over passive observation. Attendees stepped into everyday contexts: sharing meals with local families, walking through sacred forests, exploring tea estates overlooking Umiam Lake, and engaging with artisans and bustling markets.
Activities included curated dining experiences, immersive cultural exchanges, storytelling sessions, scavenger hunts, folk elements, and relaxed social gatherings amid the hills. A key highlight was a panel discussion on the future of Meghalaya’s food, craft, and tourism, integrated with the state’s Culinary Cascades festival. The event partnered with Meghalaya Tourism and organizations like NESFAS, emphasizing sustainability, low-carbon practices, whole ingredients, and community-led systems.
Local Meghalaya chefs played a central role in curation, including Benny Wankhar, Reuben Zamal Sooting, Adonijah Lyngdoh, Ahmedaki Laloo, and Nambie Marak, among others. They collaborated with visiting talent to present Northeast cuisine in its full nuance—moving beyond stereotypes of “spicy and non-vegetarian” to highlight subtle flavors, vegetarian traditions, indigenous ingredients, and generational knowledge.
A Philosophy of Giving Back
Co-founders stressed reciprocity. “We wanted to understand what we could give to Meghalaya, and what we could introduce to the rest of the world,” said Priyadarshini Raje Scindia. The focus was on inviting local chefs to lead experiences and panel discussions, balancing heritage with modernity while promoting respectful tourism in sacred and community-owned spaces.
Sid Mewara added that experiences were crafted to feel “iconically rooted in the place,” so participants develop a sense of ownership. “People begin to feel a sense of ownership when they experience something meaningful—whether it is a sacred forest, a tea estate, or a community meal.” Food, in this model, becomes an entry point to larger conversations on identity, sustainability, economy, and cultural preservation.
Impact and Ripple Effects
Seeti 2.0 successfully placed Meghalaya on the global culinary map. The event coincided with heightened interest in Northeast tourism, with airlines like IndiGo, Vistara, and Air India reporting increased flight demand to the region. A long-form film and participant-driven narratives are expected to amplify these stories, reaching millions collectively.
The gathering also sparked important dialogues on sustainable tourism and cultural identity, reinforcing that travel should enrich rather than dilute local heritage. By blending contemporary dining spaces with traditional settings, it offered a holistic view of Meghalaya’s evolving urban and indigenous culture.
Looking Ahead
The success of Seeti 2.0 has already opened doors for expansion. Conversations emerging from Meghalaya are shaping future editions, with Arunachal Pradesh emerging as a potential next destination, drawn by its rich landscapes and food traditions. The model appears scalable, adaptable to other regions across India that seek to share their food, craft, and stories with the world in thoughtful, grounded ways.
In an industry often criticized for being territorial, Seeti stands out as a collaborative force—building bridges between communities, challenging perceptions of regional cuisines, and turning food into a powerful tool for connection and advocacy. For those tired of conventional festivals, it offers a fresh, respectful alternative rooted in immersion, respect, and shared discovery.
As India’s diverse food narratives continue to unfold, movements like Seeti remind us that the most compelling stories often begin not on a plate, but in the landscapes, forests, and kitchens where they are born.
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