A Himalayan cuisine mixing Nepali, Bhutia and Lepcha traditions with fermented greens, noodle soups and dumplings.
History
Sikkim's food reflects its three main communities. Fermentation preserved vegetables through winter, giving gundruk (fermented leaves) and sinki (fermented radish tap root).
Ingredients
- Mustard greens
- Radish
- Wheat flour
- Cheese (churpi)
- Finger millet
- Soybeans
How it's made
- Ferment greens in a pot for days, then sun-dry
- Cook into a soup with tomato and chilli
- Steam dumplings filled with meat or vegetables
- Serve with millet beer
Photos: ingredients, making & serving
Photos come from the Wikipedia article for this item, via Wikimedia Commons. Each is credited to its author and licence.
how to enjoy it
Serve & enjoy
Often served with hot thukpa soup.
Ratings & notes
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