India, July 8 -- Most people who visit Meghalaya return talking about the rain or the living root bridges. A few come back talking about what they ate, and fewer still about what they brought home. Yet scattered across the state's markets are ingredients shaped by seasonality, foraging traditions and generations of Khasi, Garo and Jaintia food culture-many of which remain difficult to find beyond the Northeast.

For these four chefs, however, a single ingredient from the hills slipped into their kitchens and quietly changed the way they cook.

The Earthy Foundation Of Khasi Comfort Food Chef Rajdeep Rana, Director of Culinary at The Westin Pune Koregaon Park (Photo Credit: Rajdeep Rana) For Chef Rajdeep Rana, Director of Culinary at The W...