Cuisine of Sikkim
Momo is a very popular Tibetan delicacy in Sikkim. It is a kind of a meat dumpling.
Gya Thuk or Thukpa
Gya Thuk or Thukpa is a noodle-based soup with vegetables or meat.
Ningro With Churpi
Ningro is an alpine fiddle-head fern and its tendrils when sauteed with 'Churpi' (cottage cheese) makes an irresistible dish. The people of the Sikkim Himalayas eat many varieties of wild ferns commonly grown in these regions. Recipe of wild fern is unique in these regions, which is mostly mixed with Chhurpi to taste. Normally it is not served in the restaurants but is prepared as a household dish.
Chhurpi is a fermented dairy product prepared from cow milk. It is a traditional cottage cheese which gives a texture of a white soft mass with mild sour taste. It is fermented by lactic acid bacteria. Average consumption of Chhurpi is 9.9.g/capita/day with annual production of 1469 ton in Sikkim.
Gundruk and Sinki
Gundruk and Sinki are the traditional fermented vegetable products prepared during winter when fresh perishable vegetable is plenty. Gundruk is a fermented product of leafy vegetable such as rayo sag (Brasicca rapa spp. campestris variety cuneifolia), leaves of mustard, radish and cauliflower. Sinki is prepared from radish tap root only. Due to high content of organic acid and low pH, these products can be preserved for a year or more. This is a good example of bio preservation of perishable vegetable. Gundruk and Sinki are good appetizers due to high content of lactic and acetic acid developed during fermentation.
Kinema is a traditional fermented soybean food having characteristic stringy property with unique flavour, commonly consumed as a main side-dish curry served as meat substitute along with cooked rice in meals. It serves as an inexpensive high source of plant protein food in the local diet.
Tama is a non-fermented bamboo shoot product. Some varieties of bamboo shoots commonly grown in the Sikkim Himalayas are Dendrocalamus hamiltonii, Dendrocalamus sikkimensis and Bambusa tulda locally known as ‘choya bans’, ‘bhalu bans’ and ‘karati bans’, respectively are edible when young. These bamboo shoots are collected, defoliated and boiled in water with turmeric powder for 10-15 min to remove bitter taste of bamboo.
This Nepali cuisine is prepared by grinding a mixture of rice and water into a thick paste. Milk and sugar are added to the paste, which is then deep-fried. It is normally eaten with potato curry or non-vegetarian dish and widely prepared during festivals.
Chang is a local beer made by fermenting millet using Yeast. It is sipped from a Bamboo receptacle using Bamboo pipe. The receptacle, which has millet in it, is topped with warm water a couple of times until the millet loses its flavour. Chang can sometimes be strong and very intoxicating.
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