Sikkim’s Food

Sikkim’s Food

Sikkim’s Food

Sikkim’s Food

7 months ago siddu 0 Comments

If you are looking for a Holiday Package full of Heritage Culture Food Family coupled with varied travel oriented experiences, well you have to simply look for We Care Holidays(Sikkim Tour Package). A traveler’s sojourn on an unfamiliar land is incomplete without savoring its cuisine.  Sikkim, the land known for its bounteous natural beauty also has abundant to offer when it comes to food. Sikkimese food is supposedly a pastiche of Tibetan, Nepalese, Bhutan and Indian cuisine. The three major tribes: the Lepchas, the Bhutias and the Nepalese have their own traditional dishes that form a major part of the Sikkimese cuisine. The basic everyday meal includes “dal-bhat-tarkari-achar” or cooked rice, legume soup, curry and pickle with red hot chilies as the main constituent occasionally complemented by protein inclusive dishes.

 


But, Sikkim is not just “dal-bhat-tarkari”. Nor are Momos and Thukpa the be all and end all here. Though Momo and Thukpas are majorly associated with the state, its fame has made its way to the menus of big restaurants nationwide and is no more merely a household comfort food or street food. Due to its geographical location, a strong influence from neighboring places is present in Sikkimese food. Fermented food and traditional beverages form a major part of Sikkim and at an altitude like Sikkim’s, crops like Finger Millet, Buckwheat, Barley, soyabeans are adequately grown and are basic ingredients for the dishes prepared by the locals. Momos are traditionally stuffed with ground meat and assorted vegetables and is served piping hot with refreshing soup and spicy chilly chutney. However, today Momos have undergone experiments and now, one can find various stuffings that go into the making of Momo. Thukpa or Gyak Thuk is another popular dish from the state and is a noodle, meat based soup with assorted vegetables, and a bowl is enough to get you going for the day. Apart from these two popular dishes, there are other exotic dishes to try. Phagshapa is one such dish and pork lovers can give this dish a try. This pork dish is prepared with red chilies and radish as the two complementary main ingredients. There is no alternative of this for vegetarians as this dish cannot be made without pork. Sishnu soup is another tempting local dish. It is a household dish and would be hard to find in restaurants. This soup is prepared from edible nettle leaves found in the wild. 

 


When it comes to fermented food, Gundruk and Sinki are two of the most popular ones. They both have Nepalese origin and can also be found in other Nepali dominated areas of the nation. Gundruk is basically fermented leafy vegetables especially mustard leaves, rich in mineral, and is a common side dish. Sinki is similar to Gundruk, except Sinki solely uses radish tap roots. Sinki is prepared in a hot bamboo pipe which is then covered with vegetation and mud and is left to ferment for about a month. It is then unearthed and is ready for consumption and can be stored for a year. Sinki can be added to soups or can be bottled to make a pickle. Kinema is another fermented food made of soyabean which is usually prepared as a soup which goes well with rice. Churpi, cottage cheese is another speciality from the state and is used to prepare yet another popular dish called Ningro Churpi which is milk based fern dish. Sael Roti, popular among the Nepalese community is also a must have. It is prepared with deep fried sweet rice batter served with potato curry or other meat based curries. This is prepared especially during Tihar or the Festive Indian season. Another popular food of Tibetan origin known as Sha Phaley is common in households of Sikkim. It is basically bread stuffed with ground meat and cabbage which is then deep fried. Sikkim also has its local liquor called Chaang and is usually prepared from fermented millet. It is said to be a strong and highly intoxicating drink.

 


 The dishes listed are some of the local food of Sikkim which are gradually becoming popular among tourists and have become the face of Sikkimese cuisine and the fact that the state is the only 100% organic farming state in India ensures unadulterated wholesome meals for all. Sikkim’s food offers a multicultural experience and there are yet a lot more to discover in Sikkim and its cuisine.

 


 

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