UNESCO has announced plans to create a digital food atlas that will document and celebrate the rich culinary diversity of Meghalaya, with a special focus on its tribal food traditions and the cosmopolitan influences of its capital, Shillong. The initiative is part of UNESCO’s broader International Food Atlas and Digital Platform project, aimed at safeguarding global foodways as intangible cultural heritage and promoting sustainable development.
The announcement was made during a regional food festival in Shillong, where Fredrick Roy Kharkongor, Principal Secretary of Arts and Culture, highlighted the state’s unique gastronomic landscape. “Shillong has a diverse population that brings together a variety of cuisines from different communities. This, combined with the traditional fare of Meghalaya’s indigenous tribes, creates a culinary scene unlike any other,” Kharkongor said.
The food atlas will map traditional dishes, ingredients, cooking techniques, and food-related rituals across Meghalaya’s ethnic communities, including the Khasi, Garo, and Jaintia tribes. It will also capture the evolving urban food culture shaped by migration, trade, and modern influences. The project aims to reinforce the value of foodways—social, cultural, and economic practices around food—as living heritage.
According to UNESCO, foodways are deeply linked to farming, fishing, seasonal rituals, traditional skills, and community well-being. The digital platform will serve as an interactive tool for researchers, policymakers, and cultural practitioners to document and transmit culinary knowledge to future generations.
The atlas will also contribute to the United Nations’ 2030 Agenda for Sustainable Development by promoting inclusive cultural representation and supporting local economies through heritage-based tourism and food entrepreneurship.
Meghalaya’s indigenous cuisine includes dishes such as Ja Shulia (sticky rice), Doh Jem (pork curry), Tungtap (fermented fish chutney), and Wak Tangsek Pura (pork with green vegetables), each reflecting the state’s deep connection to nature and ancestral practices.
The project is expected to enhance Meghalaya’s visibility on the global cultural map and encourage culinary diplomacy, positioning food as a bridge between tradition and innovation. UNESCO’s collaboration with local stakeholders, including the Meghalaya Tourism Department and cultural institutions, will ensure that the atlas reflects authentic voices and community narratives.
The food atlas initiative is currently in its planning phase, with field documentation and stakeholder consultations scheduled to begin later this year.
