Home to glimmering glaciers, beautiful meadows and thousands of varieties of flowers, Sikkim is one destination in India that is on the list of many travelers. The place is famous not only for its beauty, but also its culinary delights. Try the delectable Sikkim food options to understand the place and its culture better. The use of the locally-sourced ingredients and the many different flavors that wouldnât otherwise be used in the dishes across India makes the Sikkimese food options a delight to savor. Sikkim food items are varied and made of a plethora of layers of flavors.
There are soups, dumplings, stews, meats, and a whole lot of vegetables in this amazing intermix of Sikkimese flavors. The state has plenty to offer for one to relish. Sikkimese cuisine is the cuisine of the state of Sikkim, located in north eastern india. Rice is a staple food, and fermented foods traditionally constitute a significant portion of the cuisine. Nepalese cuisine is popular, as Sikkim is the only state of India with an ethnic Nepali majority.. Sikkim is a beautiful and serene place having great dishes. The food is adopted from Tibet and Nepal.
Sikkimâs wonderful cuisine has a mix of health and taste. From thukpa to every dish is simple and full of flavors. Some of the most famous local dishes in Gangtok are Thukpa, Wonton, Gyathuk, Thenthuk and Shah-Phaley (a Sikkim style kind of meat patty) tourist can easily find these delicacies in any local restaurant or even at a street side vendor. Though there are a lot of meat lovers in the region, vegetarian food is available in Sikkim. Gundruk and Sinki are two of the well known vegetarian food of Sikkim. The state is known for its fermented food.
Fermented foods and beverages are an integral part of Sikkimese cuisine, much of these fermented foods is made att home. This suggests that most fermentation is done at the household level with the notable exceptions of chhurpi and marchaa (a starter culture for fermentation), which are purchased in markets. Various fermented alcoholic beverages are produced by the introduction of marchaa to a cereal grain and subsequent saccharification and fermentation in an airtight vessel. Millet, rice, and maize are commonly used.
The grain is washed, cooked, combined with marchaa, then saccharified in an earthware pot for about 1-2 days, then fermented for 2-8 days. Gundruk (Dried leafy Vegetable). Examples of traditional fermented foods are kinema, gundruk, sinki, maseura, and khalpi. Traditional fermented beverages include chyang, tongba, raksi, and kodo ko jaanr. Some of the most populardishes in Sikkim are Chhurpi a traditional Nepalese cheese made from buttermilk and Dal bhat, a boiled rice and lentil soup containing spices such as coriander, turmeric, cumin, and garam masala.
Other food items include Dhindo, a Nepalese meal, Gundruk a Nepalese fermented leafy green vegetable; Kinema, a Nepalese fermented soybean food,; Momo, a steamed dumpling popular throughout the Himalayan region and the Indian subcontinent; Phagshapa, a Nepalese dish of strips of pork; Sel roti, a Nepalese rice bread which is ring shaped and sweet to taste; Sinki, a Nepalese fermented vegetable prepared by shredding radish root; Shabhaley, a Tibetan bread stuffed with seasoned beef and cabbage .and Thukpa,, a Tibetan noodle soup with vegetables or meat. Other popular food item are Phagshapa, dish for the summers; Phagshapa, a pork based dish served with rice; Chaang,.; Kinema Curry, Kodo Ko Roti, and Sael Roti.
