April 4, 2025, is a date that will forever hold a special place in the heart of Meghalaya chef Nambie Jessica Marak. It marked the extraordinary moment when she had the once-in-a-lifetime opportunity to cook for cricket legend Sachin Tendulkar. For Nambie, a fan of the iconic cricketer, this experience was a dream come true – blending her deep passion for Garo cuisine with the honour of serving a hero she had long admired.
During his visit to the Courtyard Marriott Shillong, Nambie prepared an elaborate Garo meal, featuring a dish close to her heart – Do’o Gominda, a chicken-pumpkin curry. Tendulkar enjoyed it so much that he asked for a second helping. “It was an unbelievable honour to cook for Sachin Tendulkar. He is the God of Cricket… a part of every Indian childhood, including mine,” Nambie shared in an exclusive chat with ND24.
Nambie was invited by the Courtyard Marriott Shillong to showcase Meghalaya’s rich culinary heritage at their 10-day Garo Food Festival, which began on April 3. “I poured my heart into curating a special thali. Each item tells a story of our Garo heritage. I must thank Executive Chef Kalpesh Kature for encouraging me to curate the menu,” she explains.
Tendulkar, accompanied by his wife Anjali, daughter Sara, and a few close friends, dined at the hotel, joined by Meghalaya CM Conrad Sangma and other cabinet ministers. The meal featured a beautiful mix of vibrant vegetarian and non-vegetarian dishes, all reflecting Nambie’s Garo roots.
The feast began with We’tepa, fish steamed in banana leaves, which brought a smile to Tendulkar’s face. Next came Kapa, a protein dish infused with local herbs, followed by the ever-popular Do’o Gominda. To complete the experience, Nambie presented Pitha, a comforting sticky rice dessert. Along with these, the meal also included other traditional Garo dishes, such as boiled veggies, banana blossom chutney, mustard greens stir-fry, bamboo shoot pickle, and more – each bursting with the authentic flavours of Meghalaya.
While Nambie didn’t get to hear all of Tendulkar’s thoughts, one detail stood out: he asked for a second helping of the aromatic and creamy chicken-pumpkin curry. “That small detail meant everything to me. It was a sign that the flavours of my home had made their way into his heart. Do’o Gominda is a hearty, comforting dish with a unique blend of flavours, combining the sweetness of pumpkin with the savory taste of chicken and a mix of local spices. Watching Sachin Tendulkar, the Sachin Tendulkar, enjoy the cuisine of Meghalaya felt like a dream,” she says candidly.
She adds, “I have realized that he (Tendulkar) is a foodie. He is also an extremely polite and humble human being. We spoke for a short time, but it felt like we were old friends, laughing together. He also offered me a few photography tips. Our food, our stories, made their way to his plate… That’s more rewarding than any award.”
Tendulkar, who is currently on a private family holiday in Meghalaya, has been captivated by the State’s breathtaking climate, exquisite cuisine, and warm hospitality. Arriving on April 3 with his wife, daughter, and close friends, he has explored some of the region’s most picturesque spots, including Sohra (Cherrapunji), the world’s wettest place, and Mawlynnong, Asia’s cleanest village. Before departing for Mumbai on April 9, he is scheduled to visit the Kaziranga National Park in Assam.
Nambie, who grew up in Shillong and belongs to the Garo tribe from the West Khasi Hills, views Garo cuisine not just as food but as cherished memories passed down through generations. When asked about what sets Garo cuisine apart, she explains, “Garo cuisine is characterized by bold flavours and preservation techniques, like smoking and fermenting. There is minimal use of oil and spices. The rawness and the authentic flavours of vegetables and herbs are kept intact in Garo cuisine.”
Nambie gained national recognition for her outstanding performance as the first runner-up in MasterChef India Season 8, bringing Northeast cuisine into the spotlight. Last year, she was honoured by the Meghalaya Government with the prestigious title of Culture and Culinary Ambassador. She shared that her culinary focus revolves around Northeast Indian cuisine.
“I enjoy exploring the cuisines of the tribes and sub-tribes in the Northeast region. Through my cooking, I aim to document and highlight the unique flavours, techniques, and stories that define the cuisines of the Northeast.”
When asked how life changed after MasterChef India, Nambie says, “I’ve been busier than ever before. I’ve had the chance to serve our Meghalaya cuisine to state heads, ambassadors, and celebrities… life has been good. I’m committed to preserving and promoting our unique culinary heritage.”
For now, Nambie has set aside the idea of opening a permanent restaurant. Instead, she is embracing the freedom of curating exclusive pop-up events and special menus that celebrate the rich culinary traditions of Meghalaya and the Northeast region. Through these intimate dining experiences, she aims to tell the stories of her homeland – its food, culture, and heritage – bringing the authentic flavours of the region to a wider audience, one plate at a time.
Recipe of Garo Chicken with Pumpkin (Do’o gominda)
Ingredients:
- Chicken: 500g (preferably with bones, cut into medium pieces)
- Pumpkin: 300g (peeled and cubed)
- Ginger: 1-inch piece (crushed or finely chopped)
- Salt: to taste
- Water: 2 to 3 cups (enough to cook and make a light broth)
- Mustard oil: 1 tbsp (optional, instead you can use cooking soda or Khar (kalchi) (liquid alkali))
- Fresh green chillies: 6-7 (slit)
Instructions:
Prep the ingredients:
- Wash and cut the chicken into pieces.
- Cut the pumpkin into bite-sized cubes.
- Soak dry red chilies in warm water for 10 minutes and then crush or grind them coarsely.
Cook the chicken:
- In a pot, add chicken, chilies, ginger, garlic, and salt, and let it cook in its water.
- Add about 2 cups of water and bring it to a boil.
- Let it simmer until the chicken is almost cooked (around 15–20 minutes).
Add pumpkin:
- Add the pumpkin cubes to the pot, and add in the cooking soda (or traditional Khar (kalchi in Garo)).
- Add more water if needed and cook until the pumpkin softens and blends slightly with the broth.
Serve hot: Enjoy with steamed rice.
