# Two Shillong Eateries Rynsan and Nonna Mei Secure Spots in Top 50 Indian Dining Rankings > Shillong dining spots Rynsan and Nonna Mei have earned places among India's top 50 restaurants for 2026, drawing praise from Meghalaya Chief Minister Conrad K Sangma. **Type:** article · **Category:** Meghalaya · **Published:** 2026-10-08 · **Source:** TrendKia **Canonical:** https://trendkia.com/en/meghalaya/shillong-ke-do-restorentsa-rynsan-aura-nonna-mei-ne-india-ke-topa-50-men-banai-jagaha-mukhyamntri-ne-di-badhai-44972 · **Language:** English **Tags:** Shillong Restaurants, Rynsan, Nonna Mei, Meghalaya Food, Conrad Sangma, Top 50 Restaurants Shillong has further solidified its emerging status as a prime culinary hub, with two dining spots from the Meghalaya capital earning spots among the top 50 dining establishments in India for 2026. The milestone brings the diverse food heritage of the northeastern state into sharp focus across the country. ## Securing Places Among the Country's Elite Eateries The honours arrived through the Condé Nast Traveller x District Top Restaurant Awards for 2026, which featured Rynsan and Nonna Mei among the nation's premier dining venues. In the latest standings, Rynsan climbed to the 32nd position, while Nonna Mei took the 44th spot. Both dining venues are spearheaded by musician-entrepreneur Hammarsing Kharhmar along with his wife, Riyaki Jana. The current placement represents notable progress for Rynsan in particular. During the 2025 cycle of the awards, the venue held the 49th rank before jumping 17 places to land at 32nd this year. Kharhmar pointed out that this widespread recognition arrives at a moment when interest in the culinary identity of Meghalaya is growing in tandem with the state's longstanding reputation for landscapes and scenic travel destinations. ## Fusing Regional Heritage with Global Influences The two restaurants offer entirely distinct culinary philosophies. Rynsan is housed within a restored Assam-type bungalow, where it reinterprets Garo, Khasi, and Jaintia culinary traditions by integrating culinary elements from Nagaland, Mizoram, Burma, and Thailand into its dishes. Nonna Mei pursues an alternative culinary route by blending Italian cooking techniques and profiles with indigenous ingredients from Meghalaya. This innovative method produces a specialized menu that directly connects regional heritage with international gastronomy, offering patrons an uncommon dining perspective. ## Chief Minister Conrad K Sangma Extends Congratulations Meghalaya Chief Minister Conrad K Sangma publicly lauded both establishments for achieving national acclaim. Offering his congratulations to the teams, Sangma said, > “Congratulations to Rynsan and Nonna Mei on being named among the Top 50 winners of the Condé Nast Traveller × District #TopRestaurantAwards 2026 in the country!” The Chief Minister emphasized that both venues reflect the diversity, creativity, and sophistication defining Meghalaya's regional culinary identity, noting that the state's flavors are actively carving out their place on the broader national food map. ## What this means for you This recognition provides a significant national spotlight for the food and hospitality sector in Meghalaya. - **Across India:** Food enthusiasts and travellers across the country gain greater awareness of northeastern culinary traditions presented through modern formats. It elevates interest in indigenous ingredients and regional culinary styles on a broader platform. - **In Shillong:** The city reinforces its status beyond scenic tourism by becoming an attractive destination for high-profile culinary travel. Local farmers and ingredient suppliers may see increased demand as regional indigenous produce is showcased. - **For Restaurateurs:** Aspiring culinary entrepreneurs and chefs in the Northeast gain validation that regional flavors can compete nationally. It encourages more venues to experiment with indigenous culinary heritage. - **For Visitors:** Diners traveling to the region have clear, highly rated dining options offering traditional tribal influences alongside global culinary techniques. It enriches the overall hospitality choices available to tourists. ## Why this happened These establishments earned recognition through inventive interpretations of indigenous ingredients alongside cross-cultural cooking techniques. - **Culinary Innovation:** Rynsan reimagined traditional Garo, Khasi, and Jaintia recipes alongside regional and Southeast Asian influences, while Nonna Mei combined local produce with Italian cooking methods. These distinct concepts caught national critical attention. - **Consistent Quality Improvement:** Rynsan climbed from 49th position in 2025 to 32nd in 2026. This upward trajectory demonstrated sustained quality and refinement in its menu and hospitality. - **Expanding Interest in Northeastern Food:** The national food community has shown increasing appreciation for indigenous flavors from Meghalaya alongside the state's traditional appeal for tourism. ## Questions & Answers ### 1. Which two Shillong restaurants were named among India's Top 50? Rynsan and Nonna Mei from Shillong were named among India's Top 50 restaurants for 2026. ### 2. What ranks did Rynsan and Nonna Mei achieve in the 2026 list? Rynsan secured the 32nd spot, while Nonna Mei was ranked 44th. ### 3. Who operates Rynsan and Nonna Mei? Both establishments are run by musician-entrepreneur Hammarsing Kharhmar and his wife Riyaki Jana. ### 4. What culinary style does Rynsan specialize in? Rynsan reinterprets Garo, Khasi, and Jaintia culinary traditions combined with culinary influences from Nagaland, Mizoram, Burma, and Thailand. ### 5. What is the unique dining approach of Nonna Mei? Nonna Mei combines Italian culinary techniques and flavor profiles with indigenous ingredients from Meghalaya. ### 6. How did Meghalaya Chief Minister Conrad K Sangma react to the news? Chief Minister Conrad K Sangma congratulated both establishments, stating they showcase the diversity, creativity, and sophistication of Meghalaya's food culture. ## Inspiration & Lessons This accomplishment illustrates how embracing cultural heritage and pursuing thoughtful innovation can lead to national acclaim. - **Valuing Cultural Heritage:** Founders Hammarsing Kharhmar and Riyaki Jana centered their concepts around indigenous tribal food instead of merely replicating standard trends. Staying true to regional identity can become a major strength. - **Courage to Innovate:** Blending indigenous produce with Italian methods or Southeast Asian accents highlights the value of creative risk-taking. Fresh perspectives create standout experiences. - **Dedication to Improvement:** Moving from the 49th spot in 2025 up to 32nd in 2026 shows the importance of continual refinement. Dedicated craft steadily leads to higher recognition over time. --- _TrendKia — Har trend, sabse pehle.. 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