Meghalaya on a Plate: Bringing the Bold, Earthy Flavours of Northeast India’s Hills to Hyderabad’s Dining Scene
In a delightful cultural exchange, Hyderabad is hosting a unique food festival that transports the misty hills of Meghalaya straight to the Deccan plateau. Titled ‘Meghalaya on a Plate’, this 10-day culinary celebration at the Hyderabad Marriott Hotel and Convention Centre highlights the rich, diverse, and often underappreciated tribal cuisines of Meghalaya’s Khasi, Jaintia, and Garo communities. Running from June 19 to 28, 2026, the festival offers diners a rare opportunity to explore authentic Northeast Indian flavours that go far beyond the usual stereotypes associated with the region.
Meghalaya, known as the “Abode of Clouds,” is a treasure trove of biodiversity, lush forests, and indigenous traditions. Its cuisine is a direct reflection of this environment—simple yet deeply flavourful, relying heavily on foraged ingredients, fermented preparations, smoked meats, and time-honoured cooking techniques passed down through generations. Unlike the heavily spiced gravies common in many parts of India, Meghalayan food emphasises natural tastes enhanced by fermentation, smoking, and slow cooking, resulting in complex umami profiles and pungent, earthy notes that linger on the palate.
The festival is spearheaded by Chef Ahmedaki Laloo, affectionately called Ahme, who leads A Origins. For Ahme, this pop-up in Hyderabad represents more than just serving food—it’s a personal mission to showcase her roots. A literature graduate from St. Anthony’s in Shillong, she later pursued culinary arts in Manipal and gained experience in various kitchens. However, a moment of realisation in Bengaluru prompted her to return to Meghalaya for an immersive four-month journey reconnecting with local ingredients and traditional methods. This deep dive shaped her philosophy: food must remain rooted in tradition while allowing for thoughtful evolution.
The Heart of Meghalayan Cuisine: Rice, Fermentation, and Community Traditions
At the core of Meghalayan meals is rice, which serves not just as a staple but as the foundation of every plate. The festival’s menu pays homage to this through pumaloi, a soft steamed rice preparation that acts as the perfect canvas for accompanying dishes. Diners can expect it paired with wild ferns, black sesame-based preparations, and other seasonal foraged greens that capture the freshness of Meghalaya’s hills.
Fermentation plays a starring role, a technique born out of necessity in the region’s humid climate and one that imparts distinctive tangy and savoury depths. Ingredients like axone (fermented soybeans) are central. One standout dish is smoked chicken with axone—chicken slow-cooked over firewood with fermented soybeans, yielding a pronounced smoky aroma and tender texture infused with umami richness. Another highlight is tungrymbai, a traditional Khasi preparation where fermented soybeans are cooked with mustard oil, aromatics, black sesame, and chicken. The result is a robust, layered dish that exemplifies the bold flavour language of the hills.
Black sesame also features prominently, notably in doh neiiong, a well-loved Khasi meat dish characterised by its dark colour and intense sesame profile. These preparations reflect the resourcefulness of tribal kitchens, where preservation methods like smoking, curing, and ageing transform simple ingredients into memorable meals. Woodsmoke, fermented bamboo shoots, and slow-cooked meats define the overall sensory experience, creating dishes that are hearty, comforting, and deeply satisfying.
The festival spotlights the distinct yet interconnected culinary identities of the Khasi, Jaintia, and Garo communities. While sharing common threads like the use of local herbs and fermentation, each brings unique nuances shaped by their specific geographies and cultural practices. This diversity makes ‘Meghalaya on a Plate’ more than a meal—it’s a celebration of Meghalaya’s cultural tapestry.
Progressive Twists on Indigenous Ingredients
To appeal to a broader audience while respecting heritage, the menu includes a second section called Progressive Nibbles. Here, Chef Ahme reinterprets native produce through contemporary lenses without compromising authenticity. Ingredients such as sohphlang (a unique root vegetable), sohiong (a local fruit), prized Lakadong turmeric, perilla seeds, and wild pepper are elevated into modern formats. These dishes maintain the integrity of original flavour profiles—earthy, slightly bitter, aromatic, or subtly sweet—while presenting them in innovative ways that resonate with urban diners.
Lakadong turmeric, for instance, is renowned for its high curcumin content and vibrant hue, often used in Meghalaya not just for colour but for its medicinal properties. Perilla adds a nutty, herbal note, while wild pepper brings a sharp, fragrant heat distinct from common black pepper. These elements allow the festival to bridge tradition and modernity, making Northeast cuisine accessible and exciting for first-timers in Hyderabad.
Why This Festival Matters: Cultural Exchange and Culinary Discovery
Food festivals like ‘Meghalaya on a Plate’ play a vital role in promoting regional diversity within India. Northeast Indian cuisines have historically been underrepresented in mainstream dining scenes across the country, often overshadowed by more familiar flavours. Events such as this help bridge that gap, fostering appreciation for the unique contributions of states like Meghalaya to India’s culinary landscape.
For Hyderabad’s food lovers, this is a chance to embark on a sensory adventure without traveling thousands of kilometres. The city, already known for its vibrant multicultural food scene blending Hyderabadi Nawabi traditions with global influences, gains another layer with these hill-country flavours. Diners seeking vegetarian options will find plenty to enjoy, from fermented soybean preparations to vegetable accompaniments, while non-vegetarians can indulge in the smoky meats that define much of the region’s festive tables.
Chef Ahme’s approach ensures respect for the source communities. By working closely with traditional knowledge and ingredients, the festival supports the narrative of sustainable, indigenous food systems. Many ingredients are sourced thoughtfully to highlight Meghalaya’s biodiversity and the role of local farmers and foragers.
Practical Information and Tips for Visitors
The festival operates for dinner only, from 7:30 PM to 11:30 PM, making it ideal for an evening outing. Set menus are priced at ₹3,000 for vegetarian and ₹3,500 for non-vegetarian, offering a complete tasting experience. Reservations are highly recommended given the limited run—contact +91 9666211668 or the hotel directly.
First-time explorers of Northeast cuisine might want to start with milder dishes before venturing into the more pungent fermented options. Pairing with local beverages or asking the staff for recommendations can enhance the experience. Those with dietary restrictions should inform the restaurant in advance, as the team is likely to accommodate where possible.
Beyond the food, the ambiance at A Origins within the Marriott promises a comfortable, upscale setting that complements the special menu. It’s an excellent venue for families, friends, or even corporate groups looking to try something new and culturally enriching.
A Growing Appetite for Northeast Flavours
This festival arrives at a time when interest in Northeast Indian food is steadily rising across India. From pop-ups in Delhi and Bengaluru to dedicated restaurants in major metros, chefs and entrepreneurs are working hard to bring these stories to the fore. ‘Meghalaya on a Plate’ adds to this momentum, particularly in South India, where such flavours are still relatively novel.
For residents of Hyderabad with roots in the Northeast or those who have visited Meghalaya, it offers a taste of home. For others, it’s an invitation to discover why the region’s cuisine is gaining global attention—its emphasis on fresh, local produce, health-benefiting fermentation, and balanced, flavour-forward profiles align well with contemporary dining preferences focused on wellness and authenticity.
As Chef Ahme prepares to welcome guests, the excitement is palpable. This isn’t just another themed menu; it’s a heartfelt presentation of Meghalaya’s soul through its food. Whether you’re drawn by curiosity, a love for Indian regional cuisines, or simply the desire for a memorable dining experience, ‘Meghalaya on a Plate’ promises to leave a lasting impression.
Mark your calendars and prepare your taste buds for the flavours of the Northeast. In the bustling city of Hyderabad, the clouds of Meghalaya are about to bring a refreshing and delicious change of palate. With its perfect blend of tradition and innovation, this festival is sure to become a talking point in the city’s food circles for months to come.
About The Author
