Sikkim Traditional Cuisine, Traditional Cuisine of Sikkim, Sikkim Traditional, Traditional of Sikkim

SIKKIM - TRADITIONAL CUISINE

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

	MOMO
	Momo is very popular Tibetan delicacy in Sikkim. A kind of a meat dumpling. This delicious snack is a favourite among the people. It is usually eaten steamed or fried. Today they even make vegetable momos. The momos are consumed piping hot with soup & home made chilly sauce. GYA THUK OR THUKPA Gya Thuk or Thukpa is a noodles mixed with egg/meat, vegetables with a predominant soup base. NINGRO WITH CHURPI Ningro is an alpine fiddlehead fern & its tendrils when sautéed with “Churpi” (form of cheese) makes an irresistible dish. Normally it is not served in the restaurants but it is prepared as a household dish.
	GUNDRUK
	Gundruk are leaves of the mustard oil plant that are dehydrated. The dried leaves are then cooked along with onions & tomatoes.
	PHAGSHAPA Phagshapa is a strip of pork fat stewed with radishes & dried chillies. PHAK THU - Phak Thu BAMBOO SHOOTS - Bamboo shoots


	GYAKHO
	The gyakho is a traditional meat stock enriched with slices of boiled beef, pork, carrots, seaweed, meat/veg fried in flour batter, vegetables & mushrooms & arranged very meticulously over which the meat soup is periodically refilled. The gyakho is generally made in several alloys and whereas traditional gyakhos have a central space for hot coals, now you even get electric plug in versions that aren’t as quaintly charming.
	SAEL ROTI
	This Nepali cuisine is prepared by grinding a mixture of rice & water into a thick paste. Milk & sugar is added to the paste, which is deep-fried. It is normally eaten with potato curry or non-vegetarian dish & widely prepared during festivals. CHAANG Chaang is a local beer made by fermented millet using “Yeast”. It is sipped from a Bamboo receptacle using Bamboo pipe. The receptacle, which has millet in it, is refilled with warm water after every two or three long sips until the millet loses its flavour. Chaang can sometimes be strong & very intoxicating.