Momo: Momo, steamed dumpling prepared from wheat flour and meat/vegetable
is very common Tibetan food. Momo has already entered commercial production
and is well placed in menus of all local hotels/restaurant.
Tomato achar Thukpa/ Gya-Thuk: Thukpa/Gya-thuk is a typical Tibetan
style noodles in soup. Thukpa/Gya-thuk is a very popular local cuisine available
in all restaurants.
Kinema curry: Kinema is a traditional fermented soyabean food having
characteristic stringy property with unique flavour, commonly consumed as a
main side-dish curry served as meat substitute along with cooked rice in meals.
Kinema serves as an inexpensive high source plant protein food in the local
diet. The word kinema might have originated from the Limbu (one of the major
castes of the Nepalis) dialect Kinambaa, Ki meaning fermented, nambaa means flavour.
Gundruk & Sinki: Gundruk and Sinki are traditional fermented vegetable
products prepared during winter when fresh perishable vegetable is plenty. Gundruk
is a fermented product of leafy vegetable such as rayo sag (Brasicca rapa spp.
campestris variety cuneifolia), leaves of mustard, radish and cauliflower. Sinki
is prepared from radish tap root only. The quality attributes to Gundruk and
Sinki basically depends upon the typical flavour and sour-acidic taste which
is developed during natural fermentation by lactic acid bacteria, mainly spp.
of Lactobacillus and Pediococcus. Gundruk and Sinki are sun dried after fermentation
and stored for consumption. Due to high content of organic acid and low pH,
these products can be preserved for a year or more. This is a good example of
biopreservation of perishable vegetable. Gundruk and Sinki are good appetizers
due to high content of lactic and acetic acid developed during fermentation.
Chhurpi soup: Chhurpi is a fermented dairy product prepared from cow
milk. Chhurpi is a traditional cottage cheese which gives a texture of a white
soft mass with mild sour taste.
Chhurpi-Ningro curry with wild fern: Mesu pickle(fermented bamboo shoot):
Mesu is a traditional fermented bamboo shoot product with sour-acidic taste
eaten as pickle. In the Limbu dialect, me means young bamboo shoot and su means
sour, the word Mesu is directly derived from the Limbu dialect.
Tama curry: Tama is a non-fermented bamboo shoot product. Some varieties
of bamboo shoots commonly grown in the Sikkim Himalayas are Dendrocalamus hamiltonii,
Dendrocalamus sikkimensis and Bambusa tulda locally known as choya bans, bhalu
bans and karati bans, respectively are edible when young. These bamboo shoots
are collected, defoliated and boiled in water with turmeric powder for 10-15
min to remove bitter taste of bamboo. Tama is ready for consumption. Tama is
commonly sold in the local markets during the months of June to September when
young bamboo shoots sprout.
Masauyra curry: Masauyra is a fermented black gram, ball-like hollow
product consume as spicy condiment. Masauyra is mostly common among Newar of
the Nepalis. It is similar to the Punjabi Wari.
Khalo Dal: Khalo dal is very common dal prepared from black gram (Phaseolus
mungo).
Sidra ko Achar: Sidra ko achar is a flavoured pickle prepared from dry,
small fish Sidra.
Saelroti: Widely prepared during Nepali festivals, Saelroti is normally
eaten with potato curry or non-vegetarian dish. Normally not available in restaurants
but Saelroti is prepared from well-mixed fermented rice batter which is deep
fried, ring-shaped, spongy, pretzel-like product commonly consume as confectionery
bread in festival and special occasions. The batter is fermented by spp. of
yeasts and lactic acid bacteria.
Shimi ko Achar: Shimi ko achar is pickle made up from string bean (Dolichus
lablab) locally called "shimi". Pa
Pakku (Mutton curry): Pakku is a typical mutton curry of this region
which is served with cooked rice or Selroti.
Kodo ko Roti: Kodo ko roti is typical pancake prepared from finger millet
locally called Kodo which is served with different varieties if pickles.
Phapar ko Roti: Phapar ko roti is a traditional buckwheat chapati.
Silam ko Achar: Silam ko achar is a pickle prepared from Silam seeds,
and is usually served with Phulaurah.
Phulaurah (Buckwheat fritter): Phulaurah is buckwheat-based fritter
eaten as snacks.
Chambray (fry-cooked rice): Chambray is a typical Nepali type Pulao
prepared from local varieties of rice.
Til ko Alu (Potato curry with sesame seeds): Til ko alu is a typical
Nepali style potato curry mixed with sesame seeds (Sesame indicum) locally called
Til.
Sishnu soup (Nettle leaves soup)
'Mohi (Butter-milk): Mohi is a traditional non-alcoholic buttermilk
beverage, which is usually served in vegetarian meals. Mohi is slightly sour-acidic
in taste.
Dahi (Curds): Dahi is fermented milk product, which is thick and non-alcoholic
beverage. Dahi is served as a side-savory drink.
Chaang/Jaanr: Fermented alcoholic beverages have strong ritual importance
among the various ethnic groups of people of the Sikkim Himalayas. Traditionally
prepared alcoholic beverages are commonly served in main meals. Jaanr/Chaang
is a mild alcoholic and sweet-sour fermented cereal-based beverage. It is sipped
from a bamboo receptacle using bamboo pipe. Chang can sometimes be strong and
very intoxicating.
Raksi: Raksi is a clear distilled wine with characteristic aroma prepared
from fermented starchy materials mostly Bhaate Jaanr.
(Excerpted from 'Sikkim Tourism')
