What to Eat in Sikkim Beyond Momos and Thukpa
What comes to mind when you think of the magical kingdom of Sikkim? Are your tastebuds tingling in anticipation of sweet, spicy momos and hot Thukpa noodle soup? But do you know, Sikkim has a lot more flavours that can surprise your tastebuds in more than one way.
The majority of the state has an ethnic Nepalese and Tibetan majority with the former overpowering the latter. Due to this reason, you can find a variety of dishes that are different in taste, texture, and aroma from each other. Let us learn find out dishes that go beyond Momos and Thukpa.
Generally a dish for the summers, phagshapa is a pork-based dish served with rice. Food from Sikkim is generally regarded to be very spicy and even though this dish contains its fair share of heat, it is still easier on the palate than the rest. The star of the dish is the pork, cooked with subtle spices, chilli and radish in oil. The pork fat is left on the meat to give it the dish’s primary flavour.
Dhindo is one of the famous dishes of Sikkim that is quite popular amongst locals and tourists. The dish originates from Nepal but is quite a rage in many parts of Sikkim and Darjeeling as well. The preparation is that of flour mix added to boiling water while continuously stirring it with a ladle. Clarified butter or normal butter is optional. The flour is traditionally prepared from buckwheat or millet. Grains like wheat and cornflour are common as well. One can use almost any grain provided that it is grinded into flour. The utensils used for its preparation is usually an iron pan called Palame Tapke and an iron spatula or ladle called the Dabilo. The latter helps stir the mixture and bring to the creation of a tasty comfort meal that almost all Sikkimese population love.
A unique dish, the star ingredient of this dish is fermented soya bean. It is one of the most popular dishes of the state for its taste as well as its high protein value. A tadka of turmeric powder, onion, red chilli and tomatoes is added to the gravy to further enhance the taste. The dish is served with rice. This is a great food for vegetarians visiting the state.
Gundruk and Sinki
Gundruk and Sinki are dishes of Nepalese origin. The former is made of a combination of radish leaves and cauliflower. The mixture is then cooked with spices and tomato sauce. For the latter, taproots are utilized as the main ingredient. The further process is that of fermentation to lend it a sour taste. Mustard leaves and oil are added to Gundruk to lend it a nice taste. The dish is rich in roughage and helps one maintain their metabolism. Traditionally, this dish is made in an earthen pot. With modernization, other utensils are now used for their preparation. Out of the many dishes of Sikkim, both these dishes are quite popular for their taste and health benefits.
Kodo Ko Roti
A Nepali dish, kodo ko roti has been adopted through Sikkim as a dish of its own. The dish is a simple bread meal, typically served with pickle. With kodo flour or finger millet flour, the batter is kneaded and spread across a banana leaf. The leaf is then covered and baked on a tawa. The dish is known to taste best when a tomato pickle is served as an accompaniment.
One of the famous Nepali cuisines, Masaurya curry is a favorite local dish of Sikkim. The main ingredient that takes to make the curry is the fermented black gram. It looks like a ball and is spicy condiments. Don’t forget to try this amazing cuisine while you are in Sikkim. This dish is best served with cooked rice.
So, what are you most excited about experiencing on your next trip to Sikkim? Well, why not sample all?