Meghalaya
Northeast India
Bridges grown from living fig roots, caves under the hills, and some of the heaviest rain on earth.
Living root bridges, limestone caves and some of the wettest hills on earth.
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What Meghalaya is known for
Meghalaya is defined by water. Sohra and Mawsynram, half an hour apart, record among the heaviest rainfall of any inhabited place on earth, and everything here follows from it: the waterfalls, the limestone caves, and the root bridges the Khasi grow by training fig roots across rivers over decades. A workable route is short. Shillong for two nights, then Sohra, then the Umngot river at Dawki or Shnongpdeng, and back. The stop that breaks it is the Garo Hills in the west, because Tura is a full day's drive away on roads that do not repay it. Treat west Meghalaya as a separate trip. Nongriat is what most people come for and what most underestimate. The double-decker root bridge sits at the bottom of roughly three thousand stone steps down from Tyrna, and you climb every one of them again on the way out. Sleep down there rather than turning it into a day trip. Mawmluh Cave outside Sohra is where geologists took the reference sample that named the Meghalayan Age, the span of time we are currently in. Almost nobody goes. October to April is the dry half of the year. From June the rain is the whole story.
Best time to visit
October to April is dry, and October and November still have the waterfalls running hard after the monsoon. Shad Suk Mynsiem, the Khasi thanksgiving dance, falls in April at Shillong. Avoid June to September, when the rain closes trails and the Nongriat steps turn dangerous.
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Root bridges grown across streams over decades, limestone caves under the hills, and slopes that catch more rain than almost anywhere on earth.
Food & cuisine
Signature dishes and local flavours to look for while exploring Meghalaya.
5 dishes
Jadoh
Rice cooked with pork, onion, ginger and turmeric — Meghalaya's best-known Khasi rice-and-meat dish.
Dohneiiong
Pork simmered in a dark, nutty paste of ground black sesame seeds with ginger and chilli.
Tungrymbai
Soybeans fermented by the fireplace, then mashed and cooked with pork and mustard oil — a Khasi and Jaintia staple.
Nakham Bitchi
A Garo soup of fermented or dried fish simmered with chillies into a sharp, warming broth.
Doh Khleh
Boiled pork finely chopped with onion, ginger and chilli — a tangy Khasi salad served as a side.
Festivals in Meghalaya
Dates move each year — check before you book.
Wangala
The Garo harvest festival, usually November, with a hundred drums played together.
Road trips in Meghalaya
Short drives, but slow ones — the roads wind.
All places in Meghalaya
Every published place, across 7 themes — pick a theme, or browse them all.
21 places
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