Diversityn of Sikkim PPT SST

Diversityn of
sikkim
•popular food of
sikkim
Momo (Dumplings)
Banotherelieved to be of Tibetan origin and modulated by the
Nepalese cuisine the momos are the lifeline of Sikkim. Momos are
steamed buns with a filling. It typically consists of two parts - the
cover and the filling. The cover is made of dough of white flour and
water. Sometimes yeaMomos, who doesn't love momos? Sikkim and
Momos are complementary to one . st or baking soda is also added
to the dough to enhance the texture of the momos.
Originally these momos were made with ground meat fillings, but
over the years a lot of modifications have been made that have
made dumplings even better. From Tofu (Paneer) to cheese,
everything can be included in the filling. To get the best momos in
Sikkim, one should visit The Roll House and The Taste of Tibet in
Gangtok.
Thukpa or Gya Thuk
Thukpa is a kind of noodle soup of Tibetan origin that has found its way
to being one of the most loved food in Sikkim. Thukpa is something that
is very healthy and tasty at the same time - a rare combination to find,
isn't it? One can find both vegetables as well as chicken thukpa here and
mind you both are worth trying. One can find almost every kind of
locally grown vegetable in this soup, but the most common ones are
carrots, bell peppers, spinach, cauliflower and celery.
Thukpa is rich in spices too and has an enriching taste. One serving is
enough for an individual, but no one can stop at one because why not.
Thukpa is available in almost every cafe and restaurant, but it is better
to try it from a local vendor as they provide you with the best and most
authentic taste that you can find.
Phagshapa
• Phagshapa is a strip of pork fat which is
stewed with dry chillies and radish. A spicy
and tangy endeavour of this Sikkimese
dish is rich in proteins and is made of no
oil. Well for vegetarians, there is no
substitute for pork in this dish so there is
nothing much you can do. The Golden
Dragon hotel in Gangtok serves the most
authentic and delicious Phagshapa in the
whole of Sikkim.
Sha Phaley
•.
This wonderful dish of Tibetan origin is literally heaven on your taste buds.
Everyone loves bread, everyone loves meat, everyone loves the deep-fried
stuff, and Sha Phaley has all three. Bread stuffed with ground beef and
cabbage made into semi-circles and then deep-fried is everything that you
need to know about this famous food of Sikkim. Crispy on the outside and
heavenly on the inside, this is what you get when you take the first bite into
the golden semi-circle.
With different people having different demands a lot of variations have

been done to the traditional dish, and people have readily accepted the
addition of cheese and tofu to the stuffing. If you are a vegan even then, you
can enjoy this delicacy with the tofu fillings. The Roll House in Gangtok is the
best place to try one of these.
Gundruk
Gundruk is a food of Nepalese origin and is one of the staple
foods of Sikkim. Gundruk is a leafy dish that is completely
vegan and is made out of some leaves of mustard, cabbage or
radish. Properly made Gundruk is only found in villages that
people make in their households. It is rich in roughage and
helps in maintaining the metabolism of the body. Traditionally
this Sikkimese dish is made in an earthen pot, but people have
started using other ways of making the same dish. This is one
food that has remained the same even after ages and seems to
show little alteration.
6. Sinki
Sinki is another traditional dish of Sikkim that has not shown any major change either in the
ingredients or in the making process. It is very similar to Gundruk but is made out of radish
taproots. These radish roots are chopped and put into bamboo and pressed over with straw. This
bamboo is covered with vegetation and mud for about a month, and bacteria does the miracle.
This month-long prepared Sinki can now stay fresh for a year and is ready to be used in stews
and soups. Sinki soup is very famous and is delicious. It can also be used as a pickle and eaten
with parathas and other dishes
7. Kinema
Kinema is a dish made of soya beans which
are boiled and fermented to attain a sticky
texture. The dish gives out a pungent smell.
Kinema can be had with bhat (rice) as a side
dish. It is a substitute for meat for
vegetarians as it is high in antioxidants and
low in fat. Kinema is popular not only in
Sikkim but also in Nepal and Darjeeling.
8. Dal Bhat
Dal Bhat is nothing but a Lentil Soup
with Rice. Dal Bhat is a staple food in
Sikkim which is served with tarkari
(vegetable curry) or meat and chutney.
Dal Bhat interestingly is a staple in many
kinds of cuisines from South Asia.
9. Dhindo
Dhindo is prepared by boiling water and slowly pouring in buckwheat, ground millet or
cornflour. The mixture is then continuously stirred until a sticky paste is formed. The
paste is rolled into balls, dipped into lentil soup or chutney and swallowed since the
millets stick between the teeth. This dish is consumed on a daily basis in Sikkim and
Nepal.
Sikkim is a beautiful place with a few but great dishes. The food of Sikkim is adopted
from Nepal and Tibet, but the local essence that it adds to the food is something one
can only experience here. The proper mixture of taste and health is something we all
can learn from Sikkim's wonderful cuisine. From momos to thukpa everything here is
simple and yet elegant in its way. One can not deny the fact that these people have
made vegetables sound tasty. The flavours that one experiences here will forever
remind them of how wonderful this state is.
THANK YOU

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