|
|
|
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.
|
|
