India, Feb. 17 -- Meghalaya's cuisine is uncharted territory for most travellers. From succulent Jadoh to smoky Doh Khleh, the state's culinary delights unfold a story of deep-rooted tribal traditions, unique cooking techniques, and an intimate connection with nature. Influenced by the Khasi, Garo, and Jaintia tribes, Meghalaya's food reflects a profound reliance on locally sourced ingredients... fresh greens from the forests, hand-reared meats, and an intriguing mix of fermented elements. Cooking methods such as slow-cooking over woodfires, steaming in bamboo, and fermenting ingredients like soybeans and bamboo shoots are deeply embedded in the region's culinary heritage. While rice forms the backbone of every meal, the meaty, earthy, an...