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WEILOI VILLAGE FOOD TOUR

Our curiosity to be a little more familiar with the Khasi cuisine led us to a quaint village called Weiloi, that was 48 km away from the capital city of Shillong, on the Mawsynram Shillong highway. We arrived here with our gracious host Linty who coordinated this insightful culinary visit. We were visiting Linty’s friend Joyfulmary and her lovely family in the village to oversee the preparation of a traditional Khasi lunch and to savour the same. The prospect of having a rustic meal made with local ingredients was so fascinating that we started early from Shillong and after an hour and a half drive we were at our destination.

The snacks basket that was served to us along with tea at a road side eatery in Trysad.

 

En route to Weiloi, we stopped at a small village named Trysad for some quick refreshments. There we checked into a tiny roadside eatery, which was full of people having breakfast or just tea. While most of them were sitting on the long benches waiting for their order, few of them were sitting on very low stools and having their food. A couple of agile ladies, dressed in the traditional Khasi attire called Jainkyrshah, were attending to the customers. A pleasantly starchy aroma wafted through the space. We ordered some tea for two reasons. First, we were earnestly craving for it and secondly we were intrigued by the sight of the snacks basket that was being doled out to the customers having this beverage. So on ordering a tea you get a neatly arranged basket full of a delightful assortment of rice cakes and biscuits. After you pick the ones that you like to have, they take it away, to the other customers. 

In it we spotted the Pumaloi, Pukhlein, Pusla, sweet bun etc that we had already tried at Iewduh. On Linty’s recommendation, we tried the Puslaan elongated, leaf-wrapped steamed rice cake that was made from rice flour and jaggery batter. Other than its mild sweetness, there wasn’t anything distinctive about it. In spite of the absence of a robust taste, these rice-based snacks are hugely popular across Meghalaya because of its wholesomeness that sustains the industrious lifestyle of the Khasi people.

Soon we were back on road and after half an hour drive we reached our destination Weiloi. Here we were greeted by the beautiful rustic surrounding and our genial hosts. Since outdoor cooking is common in villages, we spotted the place in the front yard of the house that was  spruced up for the cooking session. There was a portable wood fire oven and the necessary utensils. 

Putharo with Dohjem

 

Before starting with the lunch preparation, we were offered some Putharo(steamed red rice pancakes) with Dohjem(dish made of pork innards). The humble Dohjem was truly delicious. Moreover, the light Putharos impressively complemented its delicious meaty flavours. We also tasted another interesting combination of Pu Syep(rice cake) with sweet milky tea.

 

Wood fire cooking

Finally, we were out in the front yard to cook two traditional Khasi delicacies named the Jadoh and country chicken curry. Prup, our host, was was ready with all the ingredients. As per the local practice, we would be cooking them on the wood fire. The Jadoh is primarily prepared with pork meat but the chicken variant is also popular. We were making the chicken Jadoh with country chicken meat. During the conversation with Linty, we came to know about a very interesting fact about the chicken meat that is used in the dishes. Generally people use the chicken with its skin for it gives an extra flavour to the meat preparation. They wash the flesh thoroughly and remove all the feathers and then lightly roast it over the fire to soften it. That is how the chicken meat gets ready for cooking.

For the Jadoh Prup, first sliced up some onions and then added them to mustard oil. Then she chopped the chicken into small pieces and kept it aside. When the onions became translucent, she added the chicken to it and after five more minutes she further added the black pepper powder, salt and black sesame seed powder. On a different wood fire oven, she put the red rice to boil. After ten minutes of cooking, she transferred the chicken mixture to the boiling rice and let it simmer on a very low flame till the stock dried up. 

The country chicken was also an easy preparation. Chicken pieces were cooked in a simple masala comprising of onions, ginger garlic paste,  chillies and salt. After ten minutes of stirring the dry mixture, water was added to it and it was allowed to simmer for some more time till the stock reduced and the meat was tender. In the middle of cooking the intermittent drizzle gave way to a downpour and we had to rush the whole set up to the verandah. It wasn’t much of a surprise as the village Weiloi was nearly 14 km away from the wettest place on the Earth i.e Mawsynram. As we waited for the country chicken to be done, we met the old lady at the house who was wearing the JainTap Moh-a traditional Khasi Shawl-to protect herself from the cold breeze. Together we all had the kwai.

 

The lunch spread

 

After the cooking was over, without wasting any time we sat down for lunch. Along with the Jado and chicken curry there were few other dishes that the family had already prepared in advance. So our platter comprised of chicken Jadoh, country chicken curry, Phan kleh or potato and herb mash, stir-fried pork, tungtap, mint chutney, pickled sophie and some local herbs. 

 

Jadoh and Country Chicken curry

The star dish Jadoh had a moist texture and was very flavourful. The country chicken curry tasted great as well. We also liked the Phan Kleh or the potato mashed with the local herb Jalangchir. The pickled Sophie needs special mention because it was quite delicious. Along with the regular cooked dishes the locals do eat few herbs that prevents any kind of stomach disorder that might arise due to the consumption of meat. We realised that the use of local ingredients and the traditional style of cooking lifted this humble and minimalist meal to a gratifying experience. After this soul-satisfying meal we had the customary kwai. And soon it was time to bid adieu to the lovely family. Their hospitality was so warm and endearing that it felt like home. Heartfelt thanks to Linty, Sayan, JoyfulMary and her family members for such a heartwarming experience.

 

 

 

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SHILLONG FOOD TOUR

 

This special blog marks the beginning of our food explorations across the North-Eastern states of India, the region that is pleasantly rich and diverse in topography, demography and culture.

Our Northeastern food trail began from Meghalaya’s capital Shillong, whose breathtaking natural beauty has catapulted it into a popular tourist destination for all the nature-loving travelers. Due to the picturesque beauty and pleasant climate, this city was once referred to as the ‘Scotland of the East’.

In this northeast culinary expedition of ours, we have until now covered a minuscule of the pristine expanse but we soon intend to discover more of its breathtaking beauty.

Shillong is a place that is mostly inhabited by the Khasi tribe, hence the local food scene here is primarily dominated by the Khasi tribe. So join us on this exciting food tour across Shillong. In this venture we were joined by two zealous food explorers Lynty and Sayan walked us around and assisted us in this culinary discovery.

In this brief account we have covered our street food trail in Police bazaar and also the traditional Khasi meal that we had at Linty’s place. Our journey began with a lovely drive from Guwahati to Shillong through the beautiful landscape and pleasant weather.

On reaching Shillong we directly went ahead to join our hosts Lynty and Sayan who were waiting for us at Police Bazaar. It is a prominent shopping, hangout and food hub in the capital city. The place was crowded yet very lively. We straightaway walked up to the food area that was lined with numerous stalls selling local and popular street food fares.

 

Jadoh

 

Here Lynti introduced us to the most ubiquitous Khasi delicacy called Jado. Few minutes into the walk and we soon realised how much did the locals loved the dish. It is rice cooked along with meat and a few other ingredients. Unlike the usual case here they have cooked the rice separately without meat and while serving it they topped it with a chicken or pork curry. It was simple yet super delicious.

 

Barbecued chicken

Next we tried some freshly barbecued chicken which is another local favourite. The neatly defined flavours of pure succulent meat makes it an irresistible snack.

Pakoda vendor

Further, while ambling down the lanes of the marketplace, we stopped by a Pakoda seller to try some hot Pakodas. This gentleman from Bihar has been successfully selling these humble fritters for the past 40 plus years. They were quite toothsome.

After that brief street food trail that was interspersed with crazy downpours, we reached Lynti’s house to savour some traditional Khasi dishes for dinner. We were welcomed by her warm and genial family. Then followed an enlightening conversation in the tranquil setting.
With the clock announcing dinnertime, we couldn’t contain our excitement to try the meal. The spread included Jastem, Shriew, Doh sniang Trykhong, Dohneiiong, Tungtap, tamarind pickle, etc. No wonder the meal cooked with so much affection and care was distinctly scrumptious. We particularly loved the Doh sniang trykhong which was a simple dish made with smoked pork and pumpkin. From the very first morsel we could relate to the fact the Kashi cuisine is minimalistic yet delectable. The best part was of the delicacies were the clean flavours of the major components i.e. the meat or vegetables.

The day’s culinary escapade gave us some insights about the Khasi cuisine. It is minimalistic in nature with very little use of spices or fats. Rice, pork and chicken are their staple food. They also consume a lot of local vegetables like yam, pumpkin etc. The dishes are mostly prepared with onions, ginger, garlic, chilies, sesame seed paste, turmeric and mustard oil. Smoking and fermentation are two chief culinary practices of the khasi cuisine. 

Post-meal it was time to have Kwai. It refers to areca nuts. The tradition of eating areca nuts with or without betel leaves, was an integral part of the Kashi tradition so in Shillong you will find every other person chewing kwai. People offer it as a mark of friendship, hospitality and honour so refusing the kwai is considered to be an ill etiquette.

Soon it was time to convey our gratitude and bid goodbye to our generous hosts for the yummy food, warm hospitality, and useful insights. The beginning being great we were thrilled for the rest of the adventure in this marvelous region.