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Regional cuisines
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Ingredients, types of food |
In thecuisine ofSikkim, innortheastern India,rice is a staple food, andfermented foods traditionally constitute a significant portion of the cuisine.[1]Nepalese cuisine is popular, as Sikkim is the only state of India with an ethnicNepali majority. Many restaurants in Sikkim serve various types of Nepalese cuisine, such as theLimbu,Newa andThakali cuisines.Tibetan cuisine has also influenced Sikkimese cuisine. The combination of various cuisines has resulted in one specific cuisine.
Traditional cuisines of theLepcha,Limbu,Magar, andBhutia peoples incorporate the rich biodiversity of the place. The Buddhist saintPadmasambhava, also known as Guru Rinpoche, who passed through ancient Sikkim in the eighth century noted the rich produce of the place in his writings,
There are about 155 varieties of fruits with different tastes and nutritional values. [These include] a walnut that tastes like butter; a fruit known as wallay … and a grape with the taste of wine. There are fruits called tingding with the taste of meat, and sedey, which can be eaten as the equivalent of an entire meal; turnips, and thirty-seven other types of root vegetables are available. There are twenty different varieties of garlic. Altogether, among the edible plants, there are 360 varieties available. There are wild radishes, along with tsolay, nyolay, and grapes in the valley. In the trees, among the rocks and hanging from the cliffs there are beehives.[2]
The geography and modes of food production within Sikkim inform the food culture within the state.[3] The economy of Sikkim is largely agrarian.[4] Due to the state's mountainous terrain, much of the land is unsuitable for farming, soterrace farming, particularly of rice, is common. In addition to rice,[5] othercereal crops cultivated in Sikkim includewheat,maize,barley, andmillet.Potatoes,ginger,oranges,tea, andcardamom are also cultivated.[6][7] Sikkim produces the most cardamom[8] of any Indian state, about 4200 tons annually.[9] Vegetables commonly grown includetomatoes,broccoli, andiskus.[10]
Althoughdairy and, to a lesser extent,meat andegg products are common elements of the Sikkimese diet, livestock primarily plays a subsidiary role in Sikkim's agricultural sector.Cattle,sheep,goats,pigs andyaks are raised. 11.7% of people in the rural areas of Sikkim are vegetarian.[11]
In 2016, Sikkim became India's first "organic state" after fully converting its agricultural land tosustainable farming practices.[12]
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Fermented foods are an integral part of Sikkimese cuisine, comprising 12.6% of total food consumption in the state. Polling indicates that 67.7% of Sikkimese people prepare fermented foods at home rather than purchasing them. This suggests that most fermentation is done at the household level with the notable exceptions of chhurpi and marchaa (a starter culture for fermentation), which are purchased in markets.[11]
Various fermented alcoholic beverages are produced by the introduction of marchaa to cereal grain and subsequent saccharification and fermentation in an airtight vessel. Millet, rice, and maize are commonly used. The grain is washed, cooked, combined with marchaa, then saccharified in an earthware pot for about 1–2 days, then fermented for 2–8 days.[13]Examples of traditional fermented foods arekinema,gundruk,sinki,maseura, and khalpi. Traditional fermented beverages includechyang,tongba,raksi, and kodo ko jaanr.
Sikkimese meals typically follow a bhat-dal-tharkari-achar (rice-pulses-curry-pickle) pattern.[11]
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| Name | Description |
|---|---|
| Chhurpi | Traditional Himalayan cheese made frombuttermilk. Two varieties of chhurpi exist, one being a soft variety that is usually eaten as a side dish, and a hard variety that is chewed.[14] |
| Dal bhat | Boiled rice and pulses. It is often cooked withonion,garlic,ginger,chili,tomatoes, ortamarind and served with avegetable tarkari. |
| Dhindo | Nepalese meal prepared by gradual addition of flour to boiling water. |
| Gundruk | Nepalese fermented leafy green vegetable. Surplusmustard, radish, andcauliflower leaves are gathered, shredded, then sealed in an earthenware pot and stored in a warm place. |
| Kinema | Nepalese fermentedsoybean dish, traditionally combined in a soup with rice, but sometimes served as a side dish with rice or bread. |
| Momo | Steamed dumpling popular throughout the Himalayas and the Indian subcontinent. This food is usually associated with Tibetan and Nepalese people. It is stuffed with minced meat or vegetables likechayote orcabbage in a roll of dough and then steamed. It is eaten with vegetable or meat soup and tomatoachar.[15] |
| Phagshapa | Nepalese dish of strips of pork fat stewed with radishes and dried chillies.[16] |
| Sel roti | Nepalese rice bread which is ring-shaped and sweet to taste. It is commonly prepared during theDashain andTihar festivals. |
| Sinki | Nepalese fermented vegetable prepared by shredding radish roots and storing them for about a month in a sealed hole. |
| Shabhaley | Tibetan bread stuffed with seasoned beef and cabbage. |
| Thukpa | Tibetan noodle soup with vegetables or meat.[17] |
