Shillong restaurants have secured a major national recognition, placing Meghalaya’s distinctive food culture firmly on India’s culinary map. Rynsan and Nonna Mei, both based in Shillong, were named among India’s Top 50 restaurants for 2026 at the Condé Nast Traveller x District Top Restaurant Awards. Rynsan ranked 32nd, while Nonna Mei secured the 44th position.
The achievement has drawn praise from Meghalaya Chief Minister Conrad K. Sangma, who congratulated the two restaurants and highlighted their contribution to the state’s growing culinary identity. Sangma said Meghalaya’s flavours were “making their mark on the national culinary map”.
Shillong restaurants gain national spotlight
The 2026 rankings were announced on October 5 at an awards ceremony at The Grand Hyatt in Bambolim, Goa. The annual list brings together leading restaurants from across India and has become an important benchmark for the country’s evolving dining scene.
According to Condé Nast Traveller, the 2026 edition was based on voting by a 105-member jury comprising chefs, food writers, designers, entrepreneurs and other voices from the food and culture sectors. The jury selected the final 50 through a two-stage voting process, with Deloitte Touche Tohmatsu India LLP serving as process advisers.
Shillong’s inclusion is particularly notable because the city secured two places despite being a smaller urban centre compared with major food destinations such as Mumbai, Goa and Bengaluru. Mumbai and Goa each had 13 restaurants on the list, while Bengaluru had six. Chennai and Kolkata had four each, and New Delhi had three.
Rynsan rises sharply in the rankings
Rynsan’s 32nd-place finish marks a significant improvement from its performance in the previous edition. The Shillong restaurant was ranked 49th in 2025, meaning it climbed 17 places in the latest ranking.
Located in a restored Assam-style bungalow, Rynsan draws from the culinary traditions of Meghalaya’s Garo, Khasi and Jaintia communities. Its food also reflects influences from neighbouring Nagaland and Mizoram, as well as Burma and Thailand.
This approach allows the restaurant to present regional food in a contemporary setting while retaining strong links to the ingredients and traditions of the Northeast.
The recognition also reflects a wider interest in indigenous flavours and modern interpretations of regional cuisine. For Meghalaya, it provides national visibility to food traditions that have often remained outside mainstream Indian culinary conversations.
Nonna Mei blends local produce with Italian cuisine
Nonna Mei, which ranked 44th, represents a different approach to showcasing Meghalaya’s food. The restaurant combines Italian culinary techniques with local ingredients and indigenous influences.
Chef Niyati Rao reportedly spent nearly two years researching Meghalaya’s produce and developing relationships with local farmers and a cheesemaker. The restaurant’s menu makes use of ingredients such as Meghalaya tomatoes, local herbs, fermented foods and other seasonal produce.
Chief Minister Sangma specifically highlighted this contrast between the two establishments. While Rynsan reinterprets traditional flavours, Nonna Mei brings together local ingredients and Italian cuisine.
Both approaches demonstrate how Meghalaya’s food culture can evolve without losing its connection to the state’s local produce and culinary heritage.
Food strengthens Meghalaya’s tourism appeal
The success of the two Shillong restaurants comes as the state increasingly promotes cuisine as part of its tourism experience. Meghalaya is widely known for its hills, waterfalls, music and cultural attractions, but food is becoming another reason for visitors to explore the state.
The growing attention to Shillong’s dining scene was also reflected in a May feature by Condé Nast Traveller, which described the city as an emerging food destination and pointed to increasing interest in indigenous ingredients, local producers and contemporary interpretations of Meghalaya cuisine.
The state government has also supported efforts to promote culinary talent. In March, Sangma inaugurated Culinary Cascade 2026 at Ward’s Lake in Shillong. The two-day festival brought chefs and other stakeholders together while showcasing Meghalaya’s cuisine, culture and local talent.
A wider platform for Meghalaya’s food culture
The national ranking gives Shillong’s restaurant industry a stronger platform at a time when diners are increasingly seeking regional and locally sourced food experiences.
For the teams behind Rynsan and Nonna Mei, the recognition places their work alongside some of India’s most established restaurants. For Meghalaya, it also reinforces the idea that its culinary traditions can compete on a national stage while retaining their distinct identity.
Sangma’s praise captures the broader significance of the achievement. The recognition is not only about two restaurants, but also about the ingredients, traditions, chefs, producers and communities that contribute to Meghalaya’s evolving food culture. With Rynsan rising sharply and Nonna Mei offering an innovative local-Italian combination, Shillong has strengthened its position as one of India’s emerging culinary destinations.
Jantar Mantar Protester’s Bold Police Challenge Ends Abruptly as Detention Video Goes Viral