Exploring Meghalaya's Culinary Heritage: A Fusion Feast in Delhi's Urban Village

Crispy Potato Skin Dish:

Start by baking or boiling potatoes until they are cooked through.

Carefully scoop out the potato flesh, leaving the skins intact.

Season the potato skins with salt, pepper, and any other desired spices.

Fry the potato skins in hot oil until they are crispy and golden brown.

Serve the crispy potato skins with a dollop of potato espuma (a foam made from potato purée) on top.

Cured Fish on Tree Tomato Sauce:

Cure fresh fish fillets with a mixture of salt, sugar, and spices. Let them marinate for a few hours or overnight.

Prepare a sauce using tree tomatoes (also known as tamarillos) by blending them with garlic, chili, vinegar, and a touch of sugar.

Cook the sauce until it thickens slightly, then let it cool.

Serve the cured fish on a bed of the cooled tree tomato sauce, garnished with perilla leaves.

Jackfruit Dumplings Wrapped in Perilla Leaves:

Make a filling for the dumplings using mashed ripe jackfruit mixed with spices and seasonings.

Wrap portions of the jackfruit filling in perilla leaves, securing them with toothpicks if necessary.

Steam or boil the dumplings until they are cooked through.

Serve the dumplings with a drizzle of chili oil on top.

Pan-Fried Chicken with ‘Bomb’ Aioli: Marinate chicken pieces in a mixture of spices, garlic, and yogurt for a few hours. Pan-fry the marinated chicken until it is golden brown and cooked through.

Prepare the ‘bomb’ aioli by blending mayonnaise with garlic, lemon juice, and chili paste.

Serve the pan-fried chicken with a dollop of ‘bomb’ aioli on the side. Sorbet with ‘Soh Shang’ Coulis:

Make a sorbet using a base of sugar syrup and fruit juice or purée. Freeze the mixture until it is firm.

Prepare a coulis by cooking ‘soh shang’ fruit with sugar until it breaks down into a thick sauce.

Serve the sorbet with a drizzle of the ‘soh shang’ coulis on top.

Jadoh Risotto:

Cook rice in a broth flavored with ginger, garlic, and turmeric until it is creamy and tender.

Stir in cooked fish or pork, tea-pickled eggs, ‘tungrymbai’, and chili oil.

Adjust the seasoning to taste and serve hot.

Churros with Cashew Nut Praline and Smoked Sesame Chocolate Sauce: Prepare churro dough by combining flour, water, and salt, then piping it into hot oil and frying until golden brown.

Roll the fried churros in a mixture of cinnamon and sugar.

Make a cashew nut praline by caramelizing sugar and mixing in roasted cashews.

Prepare a chocolate sauce by melting chocolate with cream and smoked sesame seeds.

Serve the churros with the cashew nut praline and smoked sesame chocolate sauce for dipping.