Sikkimese cuisine
Sikkimese Cuisine is the traditional food of Sikkim, a state in Northeast India. The cuisine reflects the rich cultural diversity of the state with influences from Nepal, Tibet, and Bhutan, and a blend of flavors from the indigenous tribal communities.
History[edit | edit source]
The history of Sikkimese cuisine is deeply intertwined with the cultural and social practices of the Sikkimese people. The cuisine has evolved over centuries, with each community adding its unique flavors and cooking techniques.
Ingredients[edit | edit source]
The staple foods of Sikkimese cuisine are rice, wheat, maize, and buckwheat. A variety of vegetables and fruits, including tomatoes, spinach, pumpkin, banana, papaya, and guava, are also commonly used. Meat, particularly chicken, beef, and pork, is a significant part of the diet.
Dishes[edit | edit source]
Some of the popular dishes in Sikkimese cuisine include:
- Gundruk: A fermented leafy green vegetable dish, often served as a side dish.
- Phagshapa: A dish made from pork, radish, and dried chillies.
- Sael Roti: A type of ring-shaped bread made from fermented rice batter.
- Kinema: A fermented soybean dish.
Beverages[edit | edit source]
Traditional Sikkimese beverages include:
- Chang: A local beer made from fermented millet or rice.
- Butter Tea: A salty tea made with butter and salt.
See Also[edit | edit source]
References[edit | edit source]
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Contributors: Prab R. Tumpati, MD