In Shillong, chefs behind A’Origins, Rynsan and Lady Aiko are reclaiming Meghalaya’s culinary heritage with dishes built around fermented bamboo shoots, smoked meats, forest produce and traditional cooking techniques.
Beyond momos: Meghalaya’s chefs are reclaiming the state’s culinary identity
In Shillong, chefs behind A’Origins, Rynsan and Lady Aiko are reclaiming Meghalaya’s culinary heritage with dishes built around fermented bamboo shoots, smoked meats, forest produce and traditional cooking techniques.
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