SHILLONG CHOW ARUNACHAL CHUPPRI

By our correspondent

Himalayas and for that matter all over the world chow or noodles have become very popular food than perhaps any other eatables. But  the iconic Shillong Chow noodles has become an emblematic dish for many, whether locals or tourists who throng  Meghalaya and even other neighbouring North Eastern states. Its popularity shoots from its ability to encompass the essence of Shillong—a city that celebrates diversity, creativity, and the joy of shared meals.

On the  vibrant  streets of Shillong,  the  aroma of sizzling woks and the clinking of chopsticks create a backdrop for everyday life.  Among the myriad street foods that tempt taste buds, there’s one dish that stands tall as a local legend- Shillong Chow.

Shillong is a small but sort of cosmopolitan  city in the North East and its cultural history includes a myriad of influences from Assam, Bengal and even China. In fact, Chinese immigrants who settled in Shillong long ago brought with them their culinary heritage, infusing it with the abundance of local produce. This has resulted in a harmonious mixture of cultures in the bowl. Lately, the Shillong Chow has made its way into mushrooming street food sectors too.

What makes Shillong Chow different from regular Chowmein or other Chinese noodles is that it is thin egg noodles, less oily and not as moist or saucy as normal China-Indian noodle dishes. The secret to the heavenly taste lies in the delicate balance of flavours.

From the fiery kick of red chillies to the umami punch of soy sauce, every ingredient sings in perfect harmony.