The 3rd edition of Culinary Cascade 2026 concluded at Ward’s Lake Shillong, drawing around 4,000 visitors and celebrating the rich culinary heritage of Meghalaya.
The two-day festival featured panel discussions, live cooking demonstrations, product launches, and cultural performances, blending traditional food practices with modern innovation.
Timothy D. Shira highlighted Meghalaya’s unique natural resources and growing culinary economy, while Shakil P. Ahammed emphasised the festival’s role in boosting tourism and entrepreneurship.
Sessions explored food’s link to identity, agriculture, and sustainability, with experts and chefs showcasing local ingredients and techniques. New products like red rice brew and mushroom pickle were also launched.
The event reinforced Meghalaya’s position as an emerging destination for culinary tourism, combining food, culture, and community engagement.
