Shillong, May 1 : Meghalaya’s rich gastronomic heritage and culinary innovations are being celebrated at the Culinary Cascade 2025, which was inaugurated today in a ceremony graced by Chief Minister Conrad K Sangma.
Culinary Cascade is a food festival showcasing Meghalaya’s cuisine, cultural diversity, and entrepreneurial spirit. It combines traditional flavors with modern cooking techniques and sustainable practices, honoring both heritage and contemporary culinary excellence.
In his address, Conrad K Sangma emphasized that the festival is not just about cooking but also about celebrating culture, ancestral knowledge, and the opportunities it creates for entrepreneurs and farmers. He stressed the importance of supporting restaurant owners, entrepreneurs, eatery owners, and farmers, and highlighted the need to create a tourism ecosystem.
The Chief Minister also shared plans to renovate and upgrade Ward’s Lake, including creating walking spaces, parking lots, and shops, with an initial sanction of approximately Rs 25 crores. He further informed about ongoing tourism projects worth over ₹1000 crores, the upcoming addition of four five-star hotels in the next three years, and glamping sites within the next 12 to 18 months.
Additionally, the government is considering around 2500 homestays, and with the approved tender for the Shillong Airport extension, direct flights from Delhi, Mumbai, and Hyderabad will soon improve connectivity.
Cyril V.D. Diengdoh, IAS, Director of Tourism, stated that Culinary Cascade brings together food curators and experts, offering tourists a diverse food tourism experience, from indigenous and fusion cuisine to global and street food, including live cooking demonstrations.
During the inauguration, dignitaries visited food stalls and interacted with food entrepreneurs, demonstrating the government’s strong support for culinary tourism and grassroots entrepreneurship in Meghalaya. A highlight of the day was a series of live demonstrations on ‘Fermentation: Cooking on Fermented Dishes – Ongoing Food Lab’ by chefs Jason White, Ahmedaki Laloo, and Tanisha Phanbuh.
Festival Curator Ahmedaki Laloo emphasized the Meghalaya government’s support in mainstreaming the food industry and celebrating the state’s culinary heritage. She highlighted the importance of supporting the local economy, farmers, and everyone involved in the culinary revolution, stating that the event aims to showcase the state’s food and harness its tourism potential.
Day One also featured a panel discussion on ‘Perspectives on Fermentation,’ with renowned chefs and entrepreneurs, including Jason White, Ahmedaki Laloo, Prachet Sancheti, and Kong Nongpiur. The event included a Q&A session with Nambie Marak, first runner-up of Master Chef India 2023.
Over the next three days, Culinary Cascade will feature live cooking demonstrations by chefs like Adonijah Lyngdoh, winner of Hills On A Plate 2024, and panel discussions on topics ranging from agro-based innovations and GI-tagged ingredients to the traditions and revival of local spirits and beverages. Local artists from MGMP also provided live performances.
