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Rajasthani Cuisine

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Sikkim Cuisine 
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Sikkiese Cuisine 

SIKKIMESE CUISINESikkimese are essentially rice-eaters. Alcoholic drinks are popular both amongst men and women. Various traditional fermented foods and beverages is very common. Some of the common traditional cuisine with their food recipes has been presented below. 

Sikkimese are essentially rice-eaters. Alcoholic drinks are popular both amongst men and women. Beef eating is common amongst the Bhutias. The local dishes described below are liked by all communities in Sikkim. 

Momo:Momo is very popular Tibetan delicacy in Sikkim. It is prepared by stuffing minced meat, vegetables or cheese in flour dough and then moulding them in the form of dumplings. These are then steamed for about half an hour in a three tiered utensil. The steam from the soup being prepared in the lowest tier rises through the perforations in the utensil and cooks the dumpling. The momos are consumed piping hot with soup and home made chilly sauce. 
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 sauted with Churpi( form of cheese) makes an irresistable dish. Normally it is not served in the restaurants but is prepared as a household dish.
Gundruk:are leaves of the mustard oil plant that are dehydrated. The dried leaves are then cooked along with onions and tomatos.
Phagshapa:is strip of pork fat stewed with radishes and dried chillies.
Sael Roti:This Nepali cuisine is prepared by grinding a mixture of rice and water into a thick paste. Milk and sugar is added to the paste which is deep fried . It is normally eaten with potato curry or non-vegetarian dish. Normally not available in restaurants but widely prepared during festivals.

Bamboo Shoots

Sisnu(stinging needle)

Phing ( Glass noodles)

Shya Phaley( meat stuffing)

Sikkimese Tea( salty)

Kinema( fermented soyabeans)

Gyari( Steak)

Gya Kho (chimney soup)

Chaang :it is a local beer which is 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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