 Thukpa, a dish from Ladakh | |
| Type | Soup |
|---|---|
| Place of origin | China |
| Region or state | China,Nepal |
| Associatedcuisine | Tibetan cuisine |
| Main ingredients | Vegetables |
Thukpa (Tibetan:ཐུག་པ;IPA:/tʰu(k̚)ˀ˥˥.pə˥˥/ ) is aTibetannoodle soup, which originated in the eastern part of Tibet.[1]Amdo thukpa, especiallythenthuk, is a variant among the Indians, especiallyLadakhis and theSikkimese.[2]Thukpa can be prepared in both vegetarian and non-vegetarian variations; the most popular non-vegetarian variation includes chicken.[3]
Varieties ofthukpa include:
Thukpa has been described as a "generic Tibetan word for any soup or stew combined with noodles".[4]
In India, the dish is consumed by people of Nepalese and Tibetan origin in the state ofSikkim,Arunachal Pradesh, the district ofDarjeeling and the union territory ofLadakh.
The Nepalese version of Thukpa has a predominant vegetarian feature and a bit of spicier flavor. The protein ingredients of the dish are given vegetarian alternative according to availability, including beans, chickpeas, gram, kidney beans, etc. However, non-vegetarian thukpa are also enjoyed by non-vegetarians. Egg thukpa is probably the second most popular variety after vegetarian thukpa among Nepalese. Coriander leaves, spring onion, or garlic leaves are the popular Nepalese choices of garnish.
The Bhutanese version of Thukpa tends to be sweeter than the Nepali version. It is very popular amongst tourists especially Indian and American tourists.
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