Tourism projects worth over Rs 1,000 crore undertaken in Meghalaya: CM
Shillong, May 2: The three-day Culinary Cascade 2025, a food festival celebrating the spirit of Meghalaya’s cuisine and cultural diversity, was inaugurated by chief minister Conrad K Sangma on Thursday.
Addressing the celebration of Meghalaya’s rich gastronomic heritage and culinary innovations, Sangma said, “It is much more than a cooking festival. It is about the culture, deep-rooted knowledge of the forefathers.”
Explaining the various opportunities for entrepreneurs at the festival, he called for creating value out of this knowledge and be able to share it with the rest of the world, most importantly, the farmers.
He also spoke about the need to identify interventions and provide support to different restaurant owners, entrepreneurs, eatery joint owners, and farmers.
Tourism is not just about an event that takes place, but rather an ecosystem which needs to be created, he asserted.
Mentioning that tourism projects worth over Rs 1,000 crore are being undertaken in the state, he urged the participants, including general public, to become ambassadors of such programmes and take the narrative beyond the walls.
The chief minister also informed about the process of renovating and upgrading Ward’s Lake as a venue including creating a walking space including creation of parking lots, and shops so people can get opportunities.
Initially, Rs 25 crore has been sanctioned for the purpose. In Meghalaya, tourism projects worth over Rs 1000 crore are being undertaken. Another four five-star hotels will come up in the next three years in Meghalaya, and glamping sites in next one year to 18 months, he said.
As part of tourism promotion, nearly 2,500 home stays are being considered across the state.
Meanwhile, he said, with approval to the tender for expansion of Shillong Airport, direct flights will be landing at Shillong Airport from Delhi, Mumbai, Hyderabad, so that connectivity no longer remains an issue.
Culinary Cascade director Cyril VD Diengdoh said, “Culinary Cascade brings together all curators and food experts under one platform, ensuring that people, especially tourists, get to experience food tourism ranging from indigenous food to fusion food to global food to street food.”
The dignitaries also visited the various food stalls and interacted with the food entrepreneurs.
A highlight of the day was a series of live demonstrations on the topic of ‘Fermentation: Cooking on fermented dishes – Ongoing food lab’ by famous chefs – Jason White, chief culinary scientist & global fermenter; Ahmedaki Laloo, culinary chef, entrepreneur & founder of A’Origins; and Tanisha Phanbuh, culinary maven & founder of Tribal Gourmet.
Festival curator Ahmedaki Laloo said supporting the culinary industry is about supporting the fabric of our local economy and the farmers who are fundamental in bringing their produce, and everyone else who is involved in taking the culinary revolution forward.
Day One of the event also witnessed a panel discussion on the theme ‘Perspectives on Fermentation,’ a food preservation and cooking technique that shapes contemporary gastronomy.
The panelists included a line of renowned culinary chefs and entrepreneurs including Jason White, Ahmedaki Laloo, Prachet Sancheti, and Kong Nongpiur, artisanal practitioner of fermented soybeans & entrepreneur, among others.
The event also included a Q&A session with Nambie Marak, first runner-up of Master Chef India 2023 and Founder of A’Kawe.
Adding to the vibrant festive spirit of the event, local artists of MGMP mesmerized visitors with their live performances, making it an immersive experience to be remembered.
