Dei na ka kam shet jingshet ba ngi tip ïa ki kolshor naduh tynrai ba la buh ki kpa tymmen: Conrad

Shillong, Jymmang 01: Ban rakhe ïa ka jingriew spah ka jylla haba ïadei bad ka shet ka tiew kaba la hiar pateng bad kumjuh ruh ki rukom shet da ka juk kaba thymmai, na ka liang u Myntri Rangbah ka jylla Conrad Sangma u la plie ïa ka Culinary Cascade 2025. Ka rukom shet jingshet ne ka Culinary Cascade kadei ka tamasa ki jingbam ba la shet ha Meghalaya, nangta ka jingbun jait ha ka kolshor, bad kaba la ailad ruh ïa ka jingïaid shakhmat jong kiba sengkam lajong.
Ka Culinary Cascade kadei kaba kynthup ruh ïa ka rukom shet ha ki por barim kaba kynthup lang ba ki buit pynkhreh shet jingshet ha kane ka juk kaba mynta, kaba burom lang ruh ïa ka kam shet kaba hiar pateng bad ki buit shet kane ka juk mynta.
Ha ka jingkren u Conrad K Sangma, Myntri Rangbah ka jylla u la ai khublei ïa ka tnat tourism bad baroh kiba don bynta lang kiba la pynlong ïa kane ka prokram kaba lah ban urlong.
U Myntri Rangbah u la ong ba kane ka Culinary Cascade ka long kaba kham bha ban ïa ka tamasa shet jingshet hynrei kadei ruh shaphang ka kolshor, kaba dei ka jingtip kaba naduh tynrai kaba la buh da ki kpa tymmen. Kadei shaphang ki jingïapher ki lad ki lynti na ka bynta kiba sengkam lajong ha kaba mynta ki lah ban thaw ïa ki lad ki lynti lyngba kane ka lad jingtip bad ba kin lah ban sam ïa kaba bha tam bad ka pyrthei baroh kawei, bad kaba kham kongsan eh ka dei na ka bynta ki nongrep.
U Myntri Rangbah u la kren ruh shaphang ki jingithuh ïa ki jingtuklar bad ban pynïoh ïa ki jingkyrshan sha ki trai jong ki restaurant bapher bapher, nangta kiba sengkam lajong, ki trai jong ki jaka bam, bad ki nongrep. U la ong ba ka kam jngohkai ka dei tang shaphang ki jingjia kiba wan jia, hynrei kadei ka ecosystem kaba donkam ban thaw. Palat T. 1000 klur ka dor halor ki projek tourism, nangta haba ïadei bad ki jingshna kiba la thaw bad kiba la leh. U la kyntu ïa kiba ïashim bynta, kynthup ïa ki paidbah, ban long ki jingkit ktien syiem ïa kum kine ki program bad ban shim ïa ki jingïathuh khana shalyndet ki kynroh, naba ka khana ka dei shaphang ki riewshimet kiba don ha ka jingïathuh khana.
U Myntri Rangbah u la pyntip ruh shaphang ki kam ban pynthymmai bad ban kyntiew ïa ka Ward’s Lake kum ka jaka na ka bynta ban ïaid kai kaba kynthup ruh ïa ka jingbuh ïa ki jaka pynïeng kali bad ki dukan khnang ba ki briew kin ïoh ki lad kiba bha tam. Haba sdang ïa kane, kumba T. 25 klur la dep ban mang. Palat T. 1000 klur ka dor jong ki projek tourism, haba ïadei bad ki jingtei kiba la dep ban leh. Nangta sa ki 4 five star hotel ha kine ki 3 snem ban wan ki la don ha lynti ban tei ha Meghalaya, bad ki glamping site ki ban sa pyndep ha 1 snem 18 bnai
U la bynrap ruh ba la pyrkhat ruh ban pyndon ïa kumba 2500 tylli ki home stay bad kaba kham kongsan eh ka dei ba ka jingpynheh ïa ka Shillong Airport kaba ladep ban mynjur, nangta ka jingwan hiar ki liengsuiñ ha Shillong Airport na Delhi, Mumbai, Hyderabad, khnang ba ki lad jingpynïasoh kin ym dei shuh ki mat kiba dang sah.
Na ka liang u Bah Cyril V.D. Diengdoh, IAS, Director, u la ong ba kane ka Culinary Cascade ka wanrah lang ïa baroh ki curator bad ki riewshemphang ha ka shet ka tiew ha kawei ka rynsan, da kaba pynthikna ba ki briew khamtam kiba wan jngohkai, ki ïoh ka lad ban mad ïa ka bam kaba dei naduh ka bam ki trai ri trai muluk, kaba kynthup ïa ka bam ba ïoh ha ka pyrthei baroh kawei, nangta ki bam ba die harud surok bad kaba kynthup ruh ïa ka jingpyni paidbah ia ka rukom shet jingshet.
Ha ka por ba plie ïa kane ka tamasa, kiba la shah khot sngewbha ki la leit jngoh ïa ki dukan die jingbam bad ki la ïoh ruh ban ïakren ïasyllok bad kiba sengkam lajong. Ka jingdon jong ki ka pyni ïa ka jingkyrshan kaba khlaiñ bad ka jingangnud ka sorkar na ka bynta ka culinary tourism bad ka jingkyntiew ïa kiba sengkam lajong kaba long naduh tynrai ha Meghalaya.
Ha kane ka prokram ka la don ka jingpyni ïa ka rukom shet kaba dei ruh halor ka phang ‘Fermentation: Cooking on fermented dishes – Ongoing food lab’ da ki nongshet ba pawnam kum u Jason White, Chief Culinary Scientist & Global Fermenter; Ahmedaki Laloo, Culinary Chef, Entrepreneur & Founder ka A’Origins; bad Tanisha Phanbuh, Culinary Maven & Founder ka Tribal Gourmet.
Na ka liang Ahmedaki Laloo, Festival Curator, la ong ba kane ka prokram ka la urlong da ka jingkyrshan ba ratbah jong ka sorkar Meghalaya, kaba dei kaba lamkhmat ha ka karkhana shet jingbam kaba dei ka rukom shet jingshet kaba kaba pher, ban rakhe ïa ka jingriewspah ka rukom shet kaba hiar pateng jong ka Meghalaya.
Ka la bynrap ba da ka jingkyrshan ïa ka karkhana shet jingshet ka long ruh kum ka jingkyrshan ïa ka ïoh ka kot ki nongshong shnong bad ba ki nongrep kin lah ban wanrah ïa ki jingpynmih jong ki, bad baroh kiwei pat kiba donkti ban pynïaid shaphrang ïa kane ka rukom shet tynrai. Kane ka prokram kam dei ruh tang ban pyni ïa ka bam, hynrei ban ïatehlang ïa ka tynrai, ban ïasam lem ïa ki jingtip bad kiwei.
Ha kane ka sngi ba sdang ka la don ka panel discussion halor ka phang ‘Perspectives on Fermentation, ha kaba ki panelist ki kynthup ïa ki nongshet ba pawnam bad ki nongseng kam la jong kynthup ïa u Jason White, Ahmedaki Laloo, Prachet Sancheti, bad Kong Nongpiur, artisanal practitioner ka fermented soybean & entrepreneur, napdeng kiwei pat. Ka la don ruh ka Q&A session bad u Nambie Marak, first runner-up ka Master Chef India 2023 bad nongseng ka A’Kawe.
Ha kine ki lai sngi ha ka prokram Culinary Cascade kan bteng ban pyni ïa ki rukom shet da ki nongshet kiba la pawnam kiba kynthup ïa Adonijah Lyngdoh, winner of Hills On A Plate 2024, napdeng kiwei, bad ki panel discussion kiba dei halor ki phang agro-based innovation, GI-tagged ingredient bad kiwei.
Ki heh ki haiñ kiba la don lang ha ka prokram ki long u Myntri Rangbah ka jylla u Conrad K Sangma, u Cyril V.D. Diengdoh, IAS, Director, Tourism Department; ki ophisar bad ki dkhot ka Meghalayan Age Limited (MAL); MGMP, Dakti, PRIME; ki nongshet bad kiba sengkam lajong nalor kiwei pat.