Sinki (food)
Overview of Sinki (food). Please note that this is a basic structure and you may need to add more information based on your research.
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| [[File:|frameless|alt=]] | |
| Alternative names | |
| Type | |
| Course | Main course |
| Place of origin | Nepal |
| Region or state | Sikkim |
| Associated national cuisine | |
| Created by | |
| Invented | |
| Cooking time | minutes to minutes |
| Serving temperature | |
| Main ingredients | Radish |
| Ingredients generally used | |
| Variations | |
| Food energy | kcal |
| Nutritional value | Protein: g, Fat: g, Carbohydrate: g |
| Glycemic index | |
| Similar dishes | |
| Other information | |
| Website | [ Official website] |
Sinki is a traditional and indigenous food product of the Nepal and Sikkim region. It is prepared from radish tap roots, which are fermented and then sun-dried.
Preparation[edit | edit source]
The preparation of Sinki involves a unique process. The radish roots are first cleaned and then chopped into small pieces. These pieces are then packed into a bamboo basket, which is then covered with straw and mud. The basket is then buried underground for about a month to allow the radish to ferment. After the fermentation process, the radish is taken out and sun-dried until it becomes hard and shrinks in size.
Usage[edit | edit source]
Sinki can be used in a variety of dishes. It is often used as a flavoring agent in soups, curries, and pickles. It can also be eaten as a side dish with rice.
Nutritional Value[edit | edit source]
Sinki is rich in nutrients. It is a good source of dietary fiber, vitamin C, potassium, and other essential minerals.
Cultural Significance[edit | edit source]
Sinki holds a significant place in the food culture of Nepal and Sikkim. It is often prepared during the winter season and is considered a delicacy.
See Also[edit | edit source]
References[edit | edit source]
External Links[edit | edit source]
- [Example Website]
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Contributors: Prab R. Tumpati, MD
