Shillong, Apr 17: Celebrity cooks, food vloggers and writers, and experts on indigenous cuisines of Meghalaya will converge at ‘Culinary Cascade 2025’ where they will create, relish, and serve to the taste and appetite of thousands at the iconic Ward’s Lake in Shillong from May 1 to 3.
Organised by the Department of Tourism in collaboration with Meghalayan Age Ltd with an objective to promote the rich cuisines of the different communities and different regions, the festival is also expected to be a movement to reconnect communities with their roots, bridge generational gaps, and honour traditional wisdom.
With a focus on flavours, stories, and cultural practices that shape Meghalaya’s identity, the festival is expected to boost indigenous knowledge, sustainability, and foster close relationships with local farmers.
Besides recognising regional elements, Culinary Crusade will draw inspiration from international cuisines, culminating in an elevated fusion of local with global, according to an official release.
It will further highlight local produces from traditional and hydroponic farmers, spices that are grown locally, and homegrown tea and coffee. Local brews and beverages will be sampled alongside Khasi, Jaintia and Garo cuisine.
Moreover, documentary will be screened at the event to elaborate on the Culinary Cascade and the objective behind it.
Live cooking demonstrations with popular chefs and associates from culinary institutes will further illustrate the potential of the endeavour.
The guests are likely to have a great time in learning from practitioners about 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.
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 our local chefs such as Ahmedaki Laloo, the founder of A’origins a concept driven dining experience that is reviving age-old culinary traditions.
According to the official release, the event will serve as a platform to honour grassroots traditions, foster relationships between farmers and consumers, and inspire future conversations around climate, culture, and culinary creativity.
