Meghalaya's breakfast gems: Top dishes to savor
What's the story
Meghalaya, a northeastern state, is famous for its lush landscapes and vibrant culture.
And while it may not be the first place to mind when you think of vegetarian cuisine, it has some delightful surprises for breakfast lovers.
The region's culinary offerings are heavily influenced by local traditions and ingredients, providing a unique twist to your morning meals.
Here are some top vegetarian breakfast dishes you can find in this mystical land.
Rice cake
Putharo: Rice cake delight
Often enjoyed as a breakfast item, putharo is a popular rice cake from Meghalaya.
Made from fermented rice batter, these cakes are steamed to perfection and served hot.
With their soft texture and subtle flavor, they go well with chutneys or simple dips made from local herbs.
Not only are they delicious, but they also offer a nutritious start to the day.
Jadoh Veggie
Jadoh vegetarian style: A twist on tradition
Traditionally, jadoh is known as a dish, but its vegetarian avatar has become a favorite among locals and tourists alike.
This dish features red rice cooked with turmeric, ginger, garlic, and an array of vegetables like carrots and beans.
The spices used impart an aromatic flavor profile that makes it a thrilling breakfast option.
Fermented soybean
Tungrymbai: Fermented soybean magic
Tungrymbai is yet another interesting dish from Meghalaya prepared with fermented soybeans.
The soybeans are cooked with ginger, garlic, onions, and other spices until they turn to a thick paste-like consistency.
Usually accompanied by bread or rice cakes such as or , another rice cake, tungrymbai is a treat for taste and nutrition.
Sweet pancakes
Pukhlein: Sweet rice pancakes
Pukhlein are sweet pancakes made primarily from powdered rice flour mixed with jaggery syrup before being fried till golden brown on both sides.
These pancakes have crispy edges while remaining soft inside—a perfect combination for those who love something sweet yet filling in their morning meal routine.