Crisp pork belly on a black sesame vegetable curry, with turmeric rice behind

Rynsan Shillong @ Wabi Sabi, Oberoi Bengaluru

November 13, 2026

Rynsan has been making the rounds of the foodie circles the last few years, debuted on the Condé Nast Traveller India’s Top Restaurant Awards at #49 in 2025 and moved up to #32 in 2026.

There are no direct flights to Shillong from most of India, and you still have a 90 mins drive from the airport.

But thankfully, Seeti and Oberoi Bengaluru have made it easier for us. Rynsan is at Wabi Sabi on 13th and 14th Nov for dinner only.

The Mountain Sips cocktail menu and the pork menu card, with a leaf name tag — From the land of the clouds to the garden city

Hammarsing Kharhmar in a patchwork apron, speaking into a microphone — Hammarsing Kharhmar

Smoked pork three ways: in pork skin, on a rice cake, and fried — Dohthad Sniang

I’d opted for the pork menu, and glad I did that, because the pork that they source from Laitlyngkot Village for their own restaurant, was flown down for this menu as well.

The first course, Dohthad Sniang, was Khasi hills smoked pork served three ways — as pork skin, shredded on rice cake, and fried. Delicate, contrasting textures, and serves as the template for the rest of the menu — their focus on quality of ingredients and a simplicity that demands more.

Tumbu Bal Bal, a banana blossom yam stew, comes with fried garlic chives and onions with a hint of spice. Try the stew on its own and then add in the sides.

Fresh catch from the Umngot River is smoked and used for the Kharang Khleh salad, mixed with herbs and roasted red peppers.

And then the star of the menu, an absolute crack cocaine of a fried chicken, the Jaïur wings with spicy prickly ash and tree tomato chutney will make you want to order some beer immediately.

Banana blossom yam stew with fried chives, onions and a dried chili — Tumbu Bal Bal

Smoked river fish salad with herbs and roasted red peppers — Kharang Khleh

Fried chicken wings with chives on dried chilies and prickly ash — Jaïur Wings

While most fish cakes we’ve been exposed to are the East/Southeast Asian style where the meat is a smooth paste that’s steamed or fried, Meghalaya’s colonial history shows here with the flakey Dohkha Nei Leh, served with roasted ground white sesame.

For the mains, Doh Sniang (pork belly) with shattering crispness served on a black sesame vegetable curry base, alongside Jastem (turmeric rice), tender greens, and fermented fish chutney. Each dish builds up to this moment — layered, heartwarming, refreshing.

A flaky fish cake on a green sauce, with leaves and potato chips — Dohkha Nei Leh

Crisp pork belly on a black sesame curry, with turmeric rice behind — Doh Sniang & Jastem

Panna cotta in a glass, topped with a black sesame glaze — Nai Thiang

The depth of the black sesame continues on to the dessert, but cold — Nai Thiang, a panna cotta topped with the nutty glaze.

I’ve been wanting to visit the North East for a while, and this menu does exactly what Hammarsing Kharhmar, one half of the husband-wife duo behind Rynsan, wants — give them the itch to make that trip happen sooner than later.

For more details and bookings, check here.

Disclaimer: I’ve served as a jury member for the CNT Top Restaurant Awards for the Bangalore region.