Bhoi Vegetarian Gourmet

What makes this special?

Vegetarian food in Bhoi showcases the state’s rich cultural heritage and diverse cuisine, featuring indigenous ingredients and traditional cooking methods that offer a unique and authentic culinary experience.

₹ 300.00 / per person

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Cancellation Policy

More than 48 hours before: 100% refund
Between 24 and 48 hours before: 50% refund
Less than 24 hours before: No refund
Special Circumstances: Full refund for provider/weather cancellations. Force majeure: refund or reschedule as applicable.

For full details, see our Cancellation & Refund Policy.

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Hours: 10:00 AM - 8:00 PM

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Location

Khweng, Ribhoi

Detailed address will be available after purchase

Description

Veg cuisine in Bhoi showcases remarkable agrobiodiversity, with over 319 cultivated and wild plant species used in everyday cooking. Core ingredients include bamboo shoots, fermented dried fish (ktung), diverse varieties of local rice, and wild greens like nettle, sow thistle, fish mint, and Ñiangming leaves—many valued for their high micronutrient content and medicinal benefits. Traditional crops such as Centella asiatica, roselle, and jatira still thrive naturally around rice fields and home gardens. These nutrient-rich, foraged foods are thoughtfully combined to create balanced, flavorful, and culturally significant meals that reflect Meghalaya’s unique culinary heritage.

Amenities

• Clean washrooms
• Parking Space
• Dining area and kitchen

About Vendor

This indigenous food initiative in Ri Bhoi District promotes traditional cuisine, sustainability, and local innovation by using regionally sourced ingredients and time-honored techniques. It fosters food entrepreneurship, strengthens the rural economy, and enhances community wellbeing through hygiene education and cultural preservation. Celebrating indigenous vegetables and recipes, it offers an authentic culinary experience rooted in local traditions and agrobiodiversity, while connecting producers and consumers and supporting eco-friendly, climate-resilient food systems.