Shillong, the Scotland of the East, blends indigenous Khasi tribal cuisine with Bengali, Chinese, and Nepali influences, featuring pork, fermented soybeans, rice, and locally foraged greens. The cool hill station's markets brim with jadoh (red rice with meat), doh khlieh (pork salad), and tungrymbai (fermented soybean chutney).
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Indian-Chinese stir-fried noodles with vegetables and chicken, egg, or pork, a popular street food prepared in shared woks with soy sauce.
Spicy Khasi pork salad with boiled pork, onions, chilies, and fresh pig brain, served at room temperature as an appetizer.
Khasi rice beer brewed from fermented rice, served at room temperature during festivals and ceremonies; contains alcohol and is naturally gluten-free.
Black sesame pork curry slow-cooked with garlic, ginger, and minimal spices, rich and dark from ground black sesame paste.
Khasi red rice cooked with pork or chicken, blood, and black sesame, forming a fragrant one-pot dish that contains meat and animal blood.
Sticky rice cooked inside bamboo with black sesame and served as a snack; purely plant-based but sesame allergies should be cautious.
Tibetan-style steamed dumplings ubiquitous in Shillong, filled with pork, chicken, or vegetables; vegetable versions may share steamers with meat.
Dried fish chutney made with small sun-dried river fish, chilies, and sesame, a pungent Khasi condiment containing fish bones.
Deep-fried Khasi sweet rice flour doughnut, crispy outside and chewy inside, made with jaggery and typically vegetarian but fried in shared oil.
Steamed rice cake prepared for traditional Khasi ceremonies, purely vegetarian and gluten-free, made with rice flour and water.
Tibetan noodle soup with vegetables and chicken or pork, served hot in Shillong's cool climate; broth is typically made with meat stock.
Fermented soybean chutney cooked with pork, black sesame, and bay leaves; vegetarian versions exist but traditional preparation includes pork fat.
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Curated dining and street food — vetted for clean kitchens, hygiene, and standout local flavor.
Asia's largest indigenous market operating daily in the heart of Shillong, offering raw ingredients including pork, dried fish, bamboo shoots, and local greens; perfect for observing traditional Khasi food culture but primarily a wholesale/ingredient market.
Traditional Khasi market where locals sell fresh produce, dried fish, fermented soybeans, and indigenous ingredients; ideal for understanding authentic Khasi cuisine but limited prepared food options for travelers with allergies.
Shillong's main commercial hub with street food stalls offering momos, chowmein, and local snacks; vendors often prepare vegetarian and non-vegetarian items in shared equipment, so ask before ordering if you have strict requirements.
These exist in Shillong, India, but nobody from Yummika has been, and none of them has told us how their kitchen works. We can't say anything about whether they suit your requirements — only that they're here.
Worth calling ahead. If you do go, telling us what you found helps us decide where to send someone next.