The hidden gems of Indian cuisine are not just a delight to the palate but also a testament to the unity that food fosters among people. Through the ages, regional cuisines have passed down treasured recipes, steeped in tradition and crafted with love. From the ancient spice routes that introduced the world to spices, to the invasions that left a lasting impact on the culinary landscape, there’s a lot more to Indian cuisine under the surface that we have just begun to scratch. India boasts a vast and diverse culinary heritage with numerous regional cuisines. Each region showcases unique dishes, reflecting local traditions and ingredients, making India a true culinary paradise.
But today we will unravel the flavors of Meghalaya and Kashmiri Cuisine. In conversation with Tanisha Phanbuh—Founder of Tribal Gourmet and a culinary maven—and chef Vanika Choudhary—Founder of restaurants Sequel and Noon (Noon is named after the Kashmiri word for salt)—we discover the basics of the fascinating worlds of Meghalayan and Kashmiri cuisine.
