By Our Reporter
SHILLONG, March 27: The third edition of Culinary Cascade 2026, themed ‘Crafted for All 5 Senses’, has emerged as a vibrant platform for entrepreneurs, farmers and artisans to share their stories, showcase innovation and promote their products to a wider audience.
The two-day festival, which got under way at Ward’s Lake here on Friday, has drawn significant attention from Shillong residents as well as tourists.
With activities ranging from panel discussions and culinary demonstrations to product launches and musical performances, the event aims to position Meghalaya as a key culinary tourism destination while supporting local talent and enterprises.
However, it is the voices of the participants that truly reflect the impact of the festival.
Rosabanika Kharnaior, representing Tynrai, highlighted the importance of such platforms in promoting innovative farming practices like hydroponics.
Based in Nongpoh, Ri-Bhoi, her farm produces hydroponic greens including red leaf, kafira and butterhead lettuce, along with preservative-free juices.
She noted that hydroponic farming, a soil-free method where crops are grown in water, ensures clean, high-quality produce with high nutritional value and longer shelf life.
“This platform allows us to educate people about hydroponic farming and its benefits. We have seen many visitors, including tourists, showing keen interest in our products,” she said, adding that such exposure is crucial for expanding market reach.
Similarly, founder of Kharbuli Mushroom from Mawlai Mawtawar, Martina Kharbuli, shared her journey from cultivation to processing. After starting mushroom farming in 2018 and moving into value addition in 2022, her enterprise now produces items such as mushroom pickles, cookies and ready-to-eat dishes like momo and soup.
While acknowledging the growing demand for processed mushroom products, she pointed out a key challenge.
“There is a strong demand for our products, but we are still unable to scale up production to meet the market needs,” she said.
Her products are currently available at Nari Umiam, and she is working towards setting up a café to further promote mushroom-based food items.
Richardborn Sohtun from Laitjem village, who runs Growy Marketing Private Limited, emphasised the role of collective marketing in strengthening the farming community.
His firm supports mushroom farmers across the Khasi Hills by facilitating the marketing of their produce. It currently supplies to Iewduh and various government offices.
Calling the festival a “valuable platform”, he said it offers farmers from remote areas an opportunity to connect with consumers and expand their reach.
He addressed misconceptions surrounding shiitake mushrooms, assuring that seeds are sourced from the Mushroom Development Centre, ensuring quality and safety. The firm now aims to expand by marketing dried mushrooms beyond the state.
Earlier, inaugurating the festival, Chief Minister Conrad K Sangma said the event has grown significantly over the past three years, creating opportunities for chefs, stakeholders and youths. He highlighted Meghalaya’s rich cultural and natural assets and stressed the need to bring them together through structured and consistent efforts.
He announced Mission 1000, an initiative aimed at addressing malnutrition and stunting among children through targeted nutrition and monitoring, while linking it with local food systems and community participation.
Tourism Commissioner and Secretary, Vijay Kumar D, underscored the role of food as a medium to tell the story of the land and its people, while festival curator Chef Ahmedaki Laloo described the event as a multi-sensory experience that connects agriculture, food processing, hospitality, and tourism.
The festival is jointly organised by the Tourism department in partnership with Meghalayan Age Ltd., MyMeG and the Chief Minister’s Meghalaya Grassroots Music Program.
