Bringing Tradition on a Platter, the department of Tourism Government of India organised the ‘Hill on a Plate food’ Fiesta- an exploration of Meghalaya’s variety of cuisines and cultural tapestry at Ward’s Lake Shillong.
The traditional foods of different states also found its plate in the platter. Each state in the Northeast has a different ethnic food habit. The food of the northeast will definitely slake a true foodie’s palate with great relish. Meghalaya beckons tourists and visitors to experience the magic of its culinary landscape and vibrant cultural heritage.
The Fiesta was inaugurated by Chief Secretary of Meghalaya DP Wahlang. Also present on the occasion was Director of tourism Govt of Meghalaya C V Diengdoh beside others.
Addressing the gathering, the Chief Secretary appreciated the tourism department for taking up the initiative to encourage people to come and participate in such event where the culinary talents of the people of the state can be well displayed.
It is an event that embarks in the culinary journey introducing the flavours of Meghalaya to the world and highlighting the importance of sustainable and ethical eating practice.
Meghalaya with its rich cultural heritage is a treasure trophy of the culinary seekers waiting to be discovered.
“This region known for its organic farming techniques and slow food traditions offers a bounty of ingredients that are fresh as morning dew. Hills on a plate is not just a food festival, it is a celebration of vibrant cultures, a testimony to the dedication of the local farmers and acknowledgement to the region’s sustainable agriculture practices,” the Chief Secretary said.
Culinary connoisseurs, cultural enthusiasts, and local community members converged to immerse themselves in a day replete with enlightening speeches, mesmerizing performances, and a delectable array of gastronomic delights.
From smoked fish of Assam to Naga Chilli chutneys, the festival has everything traditional as the
“The local cuisine of Meghalaya and the Northeast is a kaleidoscope of flavours, each dish telling a story of its own. From the smokey aromas of the Assamese smoked fish to the fiery zest of the Naga chilli chutneys, the diversity of the region is breathtaking,” Wahlang said.
“This unique festival aims to bring local Meghalayan Authentic flavour to the forefront offing a plate that is not just filled with food but with stories, heritage and love. In an era where fast food and instant gratification have become a norm, Hills on a plate reminds us of the importance of slowing down and enjoying the good things in life,” he added.
“It champions the slow food movement, encouraging us to savour each bite and appreciate the effort that goes in the traditional farming and cooking methods,” The CS said.
Amidst the festivities, attendees indulged in a culinary journey, fostering bonds and camaraderie amidst the diverse gathering. The afternoon session unfolded with captivating performances, highlighting the rich folklores of Tungrymbai, Tungtap, and Bitchi, providing a glimpse into the cultural richness of Meghalaya.
A dynamic Q&A session with Jason White and Professor Tamang allowed attendees to delve deeper into the nuances of Meghalaya’s culinary heritage, enriching their understanding of the region’s cultural fabric. Jason White further engaged participants with an interactive workshop, imparting practical insights and skills essential for culinary exploration and appreciation.
The culmination of the day was marked by a vibrant celebration of music, where attendees revelled in the melodic rhythms echoing the spirit of Meghalaya’s cultural diversity.