Shillong, March 29 : The third edition of Culinary Cascade 2026 concluded at Ward’s Lake, Shillong, drawing around 4,000 visitors and reinforcing Meghalaya’s growing reputation as a hub of culinary innovation and cultural heritage.
Over two days, the flagship event showcased panel discussions, live cooking demonstrations, product launches, and interactive sessions, bringing together chefs, entrepreneurs, and food enthusiasts.
The festival highlighted Meghalaya’s diverse gastronomy, blending traditional practices with modern culinary techniques.
The second day included sessions on agricultural development, food and cultural identity, and mushroom cultivation, emphasising the economic potential of local produce. Live cooking demonstrations by culinary experts further showcased the richness of Meghalaya’s cuisine.
Tourism Minister Timothy D. Shira stated that Meghalaya’s natural resources and unique ingredients offer immense opportunities for economic growth. He emphasised that the festival plays a key role in promoting local farmers, restaurateurs, and producers beyond the state.
Officials highlighted that Culinary Cascade is more than a cultural event, describing it as a growing economic platform that supports entrepreneurship and strengthens the tourism sector. The initiative also focuses on nurturing culinary talent through collaborations and training programmes.
Chief Secretary Dr. Shakil P. Ahammed noted that the festival serves as a catalyst for promoting Meghalaya globally, while Tourism Director Brenda Pakyntein highlighted its role in connecting food, nutrition, and community development.
The event witnessed new product launches, including Meghalaya Red Rice Brew and Mushroom Pickle, alongside cultural performances under the Chief Minister’s Meghalaya Grassroots Music Programme.
Culinary Cascade 2026 successfully showcased Meghalaya’s unique food traditions, creativity, and community participation, strengthening its position as an emerging destination for culinary tourism.
