Even in a state that appears so small on the map of India, there is a culinary tradition that spans three cultures with their own distinct food preferences and ingredients. Those who grew up in the Garo Hills swear by the fermented fish paste, tung tap, for example, but Khasi people are partial to jadoh, a unique dish prepared from red rice and pork. cuisine, and is the king of the table used in salads, curries, and chutneys in Jaintia Hills, Dakhrang, or smoked fish.
Now, imagine having this extremely diverse cuisine at the far end of Ghitorni, one of Delhi's urban villages, where contemporary style and rustic timelessness seem to co-exist in harmony. It was at journalist-turned-gastronomist Damini Raleigh's Indica, a food knowledge sharing space, where Tanish Phanbuh, Meghalaya's passionate culinary ambassador to Delhi, showcased the depth and diversity of his state's cuisine.
Tanisha first came to Delhi to study fashion designing, then moved back to Shillong and returned to the national capital in 2015 to work in a bar that created quite a stir when it opened.Over the years, he has mastered the art of avant garde cooking, without messing with ingredients and original flavours, and becoming an articulate speaker, which has been his ticket to cookery shows like MasterChef India and Fame Foodies .
Celebrity chef Ranveer Brar in Fame Foodies described her as a tribal gourmet, which she now holds as her calling card.
Starting the experiential afternoon with fanbuh, a delicious dish made with crispy potato skins released from potato espuma, Tanisha went on to enjoy a serving of fish served with cold tree tomato sauce (tree tomatoes are common throughout the northeast). Moved ahead.
The mix of mild flavors included perilla leaves, which the world associates with Japanese cuisine (they call it shiso and you have to wrap sashimi in a leaf, dip it in soy sauce and then eat it). Perilla seeds are commonly used for cooking in Meghalaya, but Tanisha has also put the leaves to use.From the fish, we moved on to the jackfruit dumplings that came wrapped in perilla leaves with a drizzle of chilli oil on top, and then to the pan-fried chicken with 'bomb aioli' (it wasn't as dangerous as felt!). As he served the dish, Tanish talked about the tea shops ('dukan sha') of Shillong, where people drink tea with a variety of delicious dishes including delicious fried chicken and pork. Then the most special thing was the way Tanisha presented the dishes.
then came the sherbet
'Shuski', as Tanisha said
'So Shang' Coulis. The people of Meghalaya love soh shang, a berry-like fruit that is both tart and sweet. And then, finally, came what Tanisha calls Jadoh Risotto, her take on the Khasi speciality.It was served in a tea stall-style plate with long fish or pork, for example pickled tea (we always believed they only made it in China, but how wrong we were!) 'Tungrimbai' (fermented soybean paste) and chili oil. A memorable blend of tastes and textures.
The meal officially ended with the serving of churros.
(the state's major export) Pralines and smoked sesame seeds (another Meghalayan touch! Chocolate sauce. And we drank Meghalaya coffee to wash it all down (another mystery of the day!).This was a culinary tour of Meghalaya we won't soon forget
Cowbelt, talking all the time about the good things in life with fellow foodies,
Now, imagine having this extremely diverse cuisine at the far end of Ghitorni, one of Delhi's urban villages, where contemporary style and rustic timelessness seem to co-exist in harmony. It was at journalist-turned-gastronomist Damini Raleigh's Indica, a food knowledge sharing space, where Tanish Phanbuh, Meghalaya's passionate culinary ambassador to Delhi, showcased the depth and diversity of his state's cuisine.
Tanisha first came to Delhi to study fashion designing, then moved back to Shillong and returned to the national capital in 2015 to work in a bar that created quite a stir when it opened.Over the years, he has mastered the art of avant garde cooking, without messing with ingredients and original flavours, and becoming an articulate speaker, which has been his ticket to cookery shows like MasterChef India and Fame Foodies .
Celebrity chef Ranveer Brar in Fame Foodies described her as a tribal gourmet, which she now holds as her calling card.
Starting the experiential afternoon with fanbuh, a delicious dish made with crispy potato skins released from potato espuma, Tanisha went on to enjoy a serving of fish served with cold tree tomato sauce (tree tomatoes are common throughout the northeast). Moved ahead.
The mix of mild flavors included perilla leaves, which the world associates with Japanese cuisine (they call it shiso and you have to wrap sashimi in a leaf, dip it in soy sauce and then eat it). Perilla seeds are commonly used for cooking in Meghalaya, but Tanisha has also put the leaves to use.From the fish, we moved on to the jackfruit dumplings that came wrapped in perilla leaves with a drizzle of chilli oil on top, and then to the pan-fried chicken with 'bomb aioli' (it wasn't as dangerous as felt!). As he served the dish, Tanish talked about the tea shops ('dukan sha') of Shillong, where people drink tea with a variety of delicious dishes including delicious fried chicken and pork. Then the most special thing was the way Tanisha presented the dishes.
then came the sherbet
'Shuski', as Tanisha said
'So Shang' Coulis. The people of Meghalaya love soh shang, a berry-like fruit that is both tart and sweet. And then, finally, came what Tanisha calls Jadoh Risotto, her take on the Khasi speciality.It was served in a tea stall-style plate with long fish or pork, for example pickled tea (we always believed they only made it in China, but how wrong we were!) 'Tungrimbai' (fermented soybean paste) and chili oil. A memorable blend of tastes and textures.
The meal officially ended with the serving of churros.
(the state's major export) Pralines and smoked sesame seeds (another Meghalayan touch! Chocolate sauce. And we drank Meghalaya coffee to wash it all down (another mystery of the day!).This was a culinary tour of Meghalaya we won't soon forget
Cowbelt, talking all the time about the good things in life with fellow foodies,
