What to Eat in Meghalaya
the typical Meghalayan cuisine. Meghalayan food comprises of rice and vegetable curries or fish .
1. Sabudana Khichdi
Sabudana is a local food base prepared from the latex of of the Sago Palm (Pearls of sago palm). The name given to it by the English is Sago which is tapioca starch or cassava starch white granules. Sabudana is white in color and granular in texture. The grains are globular in shape and look somewhat like the tiny thermocol balls used for packaging delicate materials. The readytoeat dish prepared from it is known as Khichdi, which roughly mean mixture. Sabudana Khichdi is a popular breakfast item and is one of the few food products that are allowed to be eaten when Maharashtrians undertake holyfasting known in Marathi as Upaas.
2. Bharli Vangi Stuffed Eggplant
A very traditional Marathi Vegetable dish is Bharli Vangi or Stuffed Eggplant. Almost every cuisine has traditional recipes for stuffed vegetables, and eggplant especially lends itself well to being stuffed in a variety of ways. This Marathi recipe is delicious uses of peanuts and coconuts as the stuffing along with a variety of spices.
3. Wada or Vada Pav
The WadaPav also spelled VadaPav is a fastfood snackThe Indian Burger! It consists of a spicy, deep fried potato based patty (called the Wada) sandwiched between a thick square of bread that is similar to a burger bun (called the Pav). Thus the name WadaPav. This dish is usually served with sweet & sour sauces called chutney and fried salted green chilies. Wada pav is popular only in the state of Maharashtra, and not so well known in the rest of India. It is the preferred noontime snack for the masses and is sometimes had even for a main meal. Its popularity stems from the fact that it is very economical, filling and easily available. In a city like Pune or Mumbai there are numerous wadapav stalls and no matter where you may be in the city, you can always find one just around the corner.
4. Gulab Jamun
These are small balls which are prepared from Mava and then wrapped in wheat flour to be fried in pure ghee. Once the balls turn golden brown, they are ready to be dropped in sugar syrup for added taste.
Thalipeeth is a type of savoury multigrain pancake popular in Western India. It is a special Maharashtrian dish. The dough is prepared from a special flour made from roasted Chana daal, Urad daal, coriander seeds, cumin seeds, wheat, and rice. Onion, fresh coriander and other vegetables and spices are added when kneading the dough.It is usually served with white water buffalo milk butter and is very popular amongst Marathi people. Otherwise it is served with thick ghee or Toop (Marathi) or sometimes even with thick curd.
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