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.
Vatamas ko achar
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
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
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
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
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
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 (Curd): Dahi is fermented milk
product, which is thick and non-alcoholic beverage. Dahi
is served as a side-savory drink.
Jaanr/ Chaang: 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.