A must-try party drink, Kyat (fermented rice beer) is made from fermented rice. It is boiled along with water and garnished with local ingredients. Shillong has umpteen places that serve Kyat. There is no bar or restaurant in Meghalaya that does not have Kyat, neither is there any household that will let you leave unless you have a glass of Kyat – a true symbol of Meghalayan hospitality!

A palate cleanser, Nakhmam Bitchi is a popular soup consumed before meals and served to guests. Nakham is a special kind of dry fish, which is sun-dried or fire-dried. The fish is then fried and boiled in water, to make a thick, rich soup. It is then flavored with lots of chilies and pepper to make it tasty and tangy, suitable for the Meghalayan weather.

Rice is a staple food of Meghalaya and it is consumed in many different forms and varieties, and also as an accompaniment to other curry dishes. Pumaloi is one such favorite rice dish of Meghalayan cuisine.  Pumaloi essentially means powdered rice, which has been steamed. A unique pot called Khiew Ranei is used to cook the rice. It is cooked on medium heat with just the right amount of water. Pumaloi rice is commonly served during public celebrations and festivals and is a unique part of Meghalaya culture.