Queeneerich Kharmawlong | Writer-Researcher fellow, Meghalaya

Queeneerich KM grew up in Shillong, a quiet hill station where whispering pines hold a thousand untold stories. She became a journalist and a multimedia storyteller to catch those fleeting tales and weave them into something real. Armed with a relentless can-do spirit, her heart is always drawn to the winding roads of the unknown, exploring hidden corners of the world with wide-eyed wonder. During her travels, Queeneerich is easily distracted by a stray cat basking in the afternoon sun. 

What do you hope to learn through this fellowship?

Through this fellowship, I hope to rediscover a way of writing that captures the nuance that exists ‘between the lines’. I hope to move beyond simple reporting and learn to translate the deep, human elements of rural life onto the page. By observing farming through the eyes of women, I want to understand the intimate connection between their labour and the land. I aspire to develop a narrative voice that honours their resilience and wisdom, ensuring that the stories I tell are as layered and impactful as the lived experiences of the women who inspire them.

What film or writing would you recommend to understand more about women farmers in your region, and what did you love about it?

I recommend The Local Nation: A Womb for a Wage, a visual storytelling campaign highlighting the exploitation of female sugarcane cutters in Beed, Maharashtra. I love it for its striking visual storytelling. I would also recommend the podcast, Everything is Everything by Amit Varma and Ajay Shah. I love their dry wit and humorous critique of state policies. 

What is an ingredient and an associated recipe from your region that you hold dear?

An ingredient I hold dear is black sesame, specifically used in Chana Nei-iong (Brown Chickpeas with Black Sesame). To prepare it, soak brown chickpeas overnight and cook in a pressure cooker until tender. Grind toasted black sesame seeds into a fine paste. In a pan, sauté diced onions, ginger, and garlic paste until fragrant. Add the chickpeas and the sesame paste, stirring well to ensure the legumes are thoroughly coated in the dark, nutty sauce. Season with salt and simmer briefly. This dish is a cherished staple, representing the culinary heritage of the Khasi hills.