The Government of Meghalaya, Department of Tourism in collaboration with Meghalayan Age will hold ‘Culinary Cascade 2025’, a vibrant three-day culinary event celebrating the state’s rich culinary and cultural heritage, from May 1 to 3 between 12 pm to 8pm, at the iconic Ward’s Lake in Shillong.
“Not just a culinary event, it will be a movement to reconnect communities with their roots, bridge generational gaps, and honour traditional wisdom. With a focus on indigenous knowledge, sustainability, and fostering close relationships with local farmers the event will spotlight the flavours, stories, and cultural practices that shape Meghalaya’s identity,” an official statement said.
The event not only recognises the regional elements but also draws inspiration from international cuisines culminating in an elevated fusion of local with global, it said.
The culinary event will highlight and feature local produce from traditional and hydroponic farmers, spices that are grown locally, and homegrown tea and coffee. It will include local brews and beverages sampled alongside Khasi, Jaintia and Garo cuisine.
A spotlight will be placed on the cuisine that tickles everyone’s fancy: street food, featuring local delicacies like dohsnam, ktung, shana-iong, and more—served in traditional styles and new formats and on the new food trends like boba, ramen, Korean cuisine, progressive baking, and locally inspired snacks.
To illustrate the potential of these endeavours there will also be live cooking demonstrations with popular chefs and associates from culinary institutes.
Internationally acclaimed chefs such as Jason White, the former head of Michelin star restaurant Noma, and renowned food writers will be part of the celebration, sharing their perspectives and engaging with the vibrant food culture of Meghalaya as well as local chefs such as Ahmedaki Laloo, the founder of A’origins a concept driven dining experience that is reviving age-old culinary traditions.
“Guests will learn from practitioners of smoked meat and fermented food, explore food innovation, and participate in discussions with chefs, professors and food writers. The tools, trade and traditional vessels for cooking will also be displayed. The culinary event, thus, is not just about the food but also about appreciating all aspects of the culinary arts,” the statement reads.
