Shillong: Meghalaya is all set to host a vibrant celebration of its rich culinary and cultural heritage with the upcoming ‘Culinary Cascade 2025’.
The three-day culinary extravaganza is being organised by the Department of Tourism, Meghalaya government, in collaboration with Meghalayan Age Ltd.
Food aficionados can immerse themselves in the flavours and traditions of the state from May 1- May 3.
The iconic Ward’s Lake in the heart of Shillong will serve as the picturesque backdrop for this exciting event, which will run daily from 12 pm to 8 pm.
The ‘Culinary Cascade’ is not just a culinary event—it is 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.
‘Culinary Cascade’ not only recognizes the regional elements but also draws inspiration from international cuisines, culminating in an elevated fusion of local with global.
The culinary event will highlight and feature local produce from traditional and hydroponic farmers, spices that are grown locally, and homegrown tea and coffee.
The event will include local brews and beverages sampled alongside Khasi, Jaintia and Garo cuisines.
A special screening of a documentary at the event will tie in and elaborate what ‘Culinary Cascade’ is all about.
To illustrate the potential of these endeavors, there will also be live cooking demonstrations by popular chefs and associates from culinary institutes.
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.
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 like BYOChips and Hotspud.
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.
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‘Culinary Cascade’ serves as a platform to honour grassroots traditions, foster relationships between farmers and consumers, and inspire future conversations around climate, culture, and culinary creativity.
It’s a perfect opportunity for attendees to experience the rich food heritage of the state against a backdrop of music, crafts, brews, etc.
