Sikkimese cuisine

Sikkimese cuisine is the traditional cuisine of Sikkim, a state of India. Sikkimese are traditionally rice eaters. Nepalese cuisine is very popular in Sikkim because Sikkim is the only state of India with an ethnic Nepali majority. There are many restaurants in Sikkim which serve the traditional Nepalese cuisine like Newa cuisine and Thakali Cuisine also the Tibetean Cuisine is very popular in sikkim.

Main dishes

  • Chhurpi - A traditional cheese.[1]
  • Dal bhat - is a boiled rice and lentil soup with vegetable tarkari and chutney
  • Dhindo - Traditional Nepalese food.
  • Sel roti -Traditional Nepalese rice bread which is ring shaped and sweet to taste.It is an important food in Nepali culture and specially made during Tihar festival celebration.
  • Gya thuk or Thukpa - is a noodle based soup with vegetables or meat.
  • Momo - Tibetean/Nepali dumpling which is stuffed with minced meat or vegetables in flour dough,given different shapes and then cooked by steaming. [2]
  • Phagshapa - is strip of pork fat stewed with radishes and dried chillies.[2]
  • Sha Phaley -Tibetean bread stuffed with seasoned beef and cabbage.
  • Thukpa - noodle soup with vegetables[2]

Gundruk and Sinki are two of the few well known vegetarian dishes of Sikkim. They are soups that are prepared generally during winters when vegetables growth is at its maximum. Gundruk is prepared using leaves of mustard or spinach but Sinki is made just of radish tap root only. Radish is made to ferment, keeping or burying it inside the soil and keeping it for a week or two, wrapped inside a plastic bag, which gives a sour taste later.[2]

Breakfast

In the morning, many Sikkimese individuals drink a full mug of tea in the morning, and curry as a meal.[3]

Vegetables

Sikkim has many traditional vegetables. Some of them include tomatoes, broccoli, and iskus.[4]

References

  1. ":: Welcome to the Official Web Portal of Sikkim Tourism :: Sikkim at a Glance | Cuisines of Sikkim |". www.sikkimtourism.gov.in. Retrieved 5 March 2020.
  2. "Sikkim for the Soul". www.holidify.com. Retrieved 22 June 2019.
  3. Tamang, Jyoti Prakash; Thapa, Namrata (1 December 2014). "Some nonfermented ethnic foods of Sikkim in India". Journal of Ethnic Foods. 1 (1): 29–33. doi:10.1016/j.jef.2014.11.008. ISSN 2352-6181.
  4. "Horticulture Department | State Portal-Sikkim". sikkim.gov.in. Retrieved 18 March 2020.
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