From the Khasi tribe of Meghalaya, Daphi and Daki bring their fresh and wholesome cuisine marked by clean flavors, unique ingredients, and unexpected pairings.

A Khasi food experience

Salad

Soh khleh

- A winter salad of pomelo and Khasi mandarin + bread with perilla butter infusion

Mains

Ja + Dai neiiong (V) 

- Khasi red rice + dal cooked with black sesame paste

Sohbaingon thang (V) 

- Smoked eggplant with a delicate mustard oil infusion

Muli khleh (V) 

- Crunchy radish tossed with a perilla seed relish

Sohsaw phon (V) 

- Boiled tomato salad

Thied Jamyrdoh (V) 

- A chutney made from the root of a local wild herb

Sohbaingon dieng (V) 

- A chutney made from locally grown red tree tomatoes

Vegetarian

Tit - tungrymbai (V) 

- Oyster mushrooms stir fried in creamy fermented soy paste

Shana neiiong (V) 

- Black chickpeas seasoned with roasted black sesame paste

Non-Vegetarian

Doh syiar kylla (NV) 

- A Khasi home-style chicken curry

Doh sniang khleh (NV) 

- A roasted pork salad

Dessert

Ja shulia (V) 

- Sticky rice with a fruit compote