what to eat in sikkim

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What to Eat in Sikkim

Sikkim cuisine shows influence of different countries and culture.
41. Chambray
Soak rice with bay-leaves and cinnamon for 20 min. Heat ghee in a wok, add all the ingredients, and put soaked rice, fry for 5 min till ghee separates. Pour water slowly and leave it till rice is cooked. Chambray is eaten with Til ko alu.
42. Til ko Alu
Til ko alu is a typical Nepali style potato curry mixed with sesame seeds (Sesame indicum) locally called Til.Cut boiled and peeled potato into small pieces. Fry Til for 10 min and grind to make paste. Heat oil and fry onion, add potato and Til paste, salt and turmeric powder, mix and simmer for 5 min. Serves with Chambray.
43. Sishnu
Sishnu soup is prepared from leaves of edible wild varieties of nettle. Sishnu soup is a typical Himalayan cuisine served with cooked rice. Many wild varieties of nettle are grown in these regions some of which are edible such as Urtica dioica locally called ghario sishnu, Laportee terminalis patle sishnu, and Girardinia diversifolia bhangrey sishnu.
44. MOHI
Mohi is a traditional non-alcoholic buttermilk beverage, which is usually served in vegetarian meals. Mohi is slightly sour-acidic in taste.
45. DAHI
Dahi is fermented milk product, which is thick and non-alcoholic beverage. Average consumption of Dahi in Sikkim is 61 ml/capita/day. In the local vegetarian meal Dahi is served as a side-savory drink.
46. Jaanr/ Chaang
Fermented alcoholic beverages have strong ritual importance among the various ethnic groups of people of the Sikkim Himalayas. The social activities in these regions require provision and consumption of appreciable amount of alcoholic beverages. Traditionally prepared alcoholic beverages are commonly served in main meals among the alcohol-drinker communities as a part of dietary culture. Jaanr/Chaang is a mild alcoholic and sweet-sour fermented cereal-based beverage. It is sipped from a bamboo receptacle using bamboo pipe. The receptacle which has millet in it is topped with warm water a couple of times until the millet loses its flavour. Chang can sometimes be strong and very intoxicating.
47. Kodo ka Jaanr
Kodo ko Jaanr is consumed in a decorated bamboo vessel locally called toongbaa. Fermented mass of finger millet is put into the toongbaa, little amount of warm water is added upto the edge, after 10-12 min, liquor is sipped through a narrow bamboo straw called pipsing having a hole in a side near the bottom to avoid passing of grits. Jaanr is believed to be a tonic for ailing persons and postnatal women. After consumption, grits of finger millets are used as fodder for pigs and cattle.
48. Raksi
Raksi is a clear distilled wine with characteristic aroma prepared from fermented starchy materials mostly Bhaate Jaanr.
49. Dhindo
Dhindo is a traditional food of Nepal. It is similar to halva, made by boiling hot water and continuously mixing and stirring corn flour and other grains like buckwheat. It is still eaten as a main meal in various part of Nepal.Dhindo is made by boiling hot water and continuously mixing flours of corn and other grains like buckwheat. This is Nepal's traditional food and is still consumed worldwide with great pride. It is also healthier than the rice that is consumed daily in Nepalese households. Nepal is an agricultural country and most households grow corn and buckwheat for food. Since dhindo tends to be dry cooking it takes quiet a long time and requires continuous effort and constant stirring.
50. Dal bhat
Dal bhat or dal chawal refers to a traditional meal which is popular in many areas of Nepal, Bangladesh and India . It consists of steamed rice and a cooked lentil soup called dal. It is a staple food in these countries.Bhat means boiled rice in languages such as Nepali, Bengali, Marathi, and Gujarati. Chawal means boiled rice in Hindi. At higher elevations in Nepal where rice does not grow well, other grain such as maize, buckwheat, barley or millet may be substituted in a cooked preparation called dhido or atho in Nepal. Bhat may be supplemented with roti in Nepal (rounds of unleavened bread). Dal may be cooked with onion, garlic, ginger, chili, tomatoes, or tamarind, in addition to lentils or beans. It always contains herbs and spices such as coriander, garam masala, cumin, and turmeric. Recipes vary by season, locality, ethnic group and family. Dal bhat is often served with vegetable tarkari or torkari a mix of available seasonal vegetables. It is also called Dal Bhat Tarkari in Nepali. There may also be yogurt or curry made of chicken, goat meat or fish. A small portion of pickle (called achar) is sometimes included.

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