Shillong: The Hills on a Plate Festival, an ode to Meghalaya’s rich culinary heritage and cultural mosaic, kicked off with resounding success and fervent enthusiasm. Chief Secretary of Meghalaya, Donald P Wahlang; Director of Tourism, Cyril Darlong Diengdoh; Festival Curator. Gayatri Desai; Robert Lyngdoh, CAO Meghalayan Age Limited; Indian Food Microbiologist Professor Jyoti Prakash Tamang; Founder of NESFAS, Phrang Roy; Star Chef Jason White, Culinary connoisseurs, cultural enthusiasts, local community members, among others attended the inaugural function of the festival.
Delivering the keynote address, Chief Secretary, Donald P. Wahlang, said that the Hills on the Plate Food Festival celebrates Meghalaya’s sumptuous and diverse local cuisine. He described the event as a culinary journey, showcasing the region’s organic farming techniques and slow food tradition. Highlighting the vibrant flavours of Meghalaya and the northeast, he said that the festival aims to bring authentic local flavours to the forefront and encourage appreciation of traditional farming and cooking methods.
He also emphasized the importance of organic cuisine for both health and environmental reasons. He said that Meghalaya has the potential to become a renowned food destination akin to Goa.
Director of Toursim, Shri Cyril Darlong Diengdoh, in his welcome address, said that the Hills on a Plate food fiesta is a continuing effort to take Meghalaya tourism forward in terms of creating value-added products that can pull tourists to come to Meghalaya.
Festival Curator Gayatri Desai illuminated the audience with insights into the festival’s significance and its overarching goals of cultural preservation and culinary exploration.
The highlight of the ceremony was the captivating discourse by Professor Jyoti Prakash Tamang, whose profound knowledge and expertise shed light on the culinary traditions and practices unique to the region. He said, “Examining global food cultures, we see regional variations in staple foods and fermentation practices. For instance, while Eastern cultures favour rice and fermented soybeans, Western diets revolve around wheat and dairy products’. He added, “In conclusion, fermented foods embody the wisdom of our ancestors, providing not only nourishment but also promoting health and well-being. Let us cherish and preserve these culinary treasures for future generations.”
Star Chef Jason White shared his inspirations and aspirations, emphasizing the festival’s role as a platform to highlight the region’s culinary treasures to the world. He said, “I wanted to completely become vulnerable in the industry of fermentation, and I wanted to just give myself to the universe and nature once again. And the way that I felt that I could do that would be through community initiatives and community technology spotting back from traditions and ancient times. When I started this journey, I knew that I was going to travel the world, but I had no idea what I was going to see. All the things that I’ve ever wanted to experience in food technology, I experienced along the way in the two and a half weeks that I’ve been here in Meghalaya. What a precious state and what a rich cultural heritage that you can still see and touch and feel and taste. It’s been a dream. It’s been a magical journey.”
Reflecting on his interactions, he stated, “Whenever I asked the people at IHM about fermentation, they said that they consider it to be magic. And I would agree that fermentation is magical. It’s the fingerprint of the ancient way of using biotechnology. That fingerprint is so strong that no matter how far we advance as a people, it’s still relevant today. When I was welcomed into the different communities and villages here in Meghalaya, like every step of the way, my heart just grew and became tender”
The afternoon session unfolded with captivating performances, highlighting the rich folklores of Tungrymbai, Tungtap, and Bitchi, providing a glimpse into the cultural richness of Meghalaya.
A dynamic Q&A session with Jason White and Professor Tamang allowed attendees to delve deeper into the nuances of Meghalaya’s culinary heritage, enriching their understanding of the region’s cultural fabric. Jason White further engaged participants with an interactive workshop, imparting practical insights and skills essential for culinary exploration and appreciation.
The culmination of the day was marked by a vibrant celebration of music, where attendees revelled in the melodic rhythms echoing the spirit of Meghalaya’s cultural diversity.
