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    Sikkim

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    sunildubey02
    The document provides descriptions of various traditional Nepalese and Tibetan foods including: - Chhurpi - A soft or hard cheese made from buttermilk - Dal bhat - Boiled rice and pulses often cooked with spices and served with vegetables - Dhindo - A Nepalese meal made by gradually adding flour to boiling water - Gundruk - A fermented leafy green vegetable made by sealing shredded leaves in a pot - Kinema - A fermented soybean food traditionally combined with rice in a soup or served as a side dish The document also lists momos, phagshapa, sel roti, sinki, shabhaley

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Sikkim

    Uploaded by

    sunildubey02
    2K views6 pages
    The document provides descriptions of various traditional Nepalese and Tibetan foods including: - Chhurpi - A soft or hard cheese made from buttermilk - Dal bhat - Boiled rice and pulses often cooked with spices and served with vegetables - Dhindo - A Nepalese meal made by gradually adding flour to boiling water - Gundruk - A fermented leafy green vegetable made by sealing shredded leaves in a pot - Kinema - A fermented soybean food traditionally combined with rice in a soup or served as a side dish The document also lists momos, phagshapa, sel roti, sinki, shabhaley

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    sikkim

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    sikkim

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    The document provides descriptions of various traditional Nepalese and Tibetan foods including: - Chhurpi - A soft or hard cheese made from buttermilk - Dal bhat - Boiled rice and pulses often cooked with spices and served with vegetables - Dhindo - A Nepalese meal made by gradually adding flour to boiling water - Gundruk - A fermented leafy green vegetable made by sealing shredded leaves in a pot - Kinema - A fermented soybean food traditionally combined with rice in a soup or served as a side dish The document also lists momos, phagshapa, sel roti, sinki, shabhaley

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    2K views6 pages

    Sikkim

    Uploaded by

    sunildubey02
    The document provides descriptions of various traditional Nepalese and Tibetan foods including: - Chhurpi - A soft or hard cheese made from buttermilk - Dal bhat - Boiled rice and pulses often cooked with spices and served with vegetables - Dhindo - A Nepalese meal made by gradually adding flour to boiling water - Gundruk - A fermented leafy green vegetable made by sealing shredded leaves in a pot - Kinema - A fermented soybean food traditionally combined with rice in a soup or served as a side dish The document also lists momos, phagshapa, sel roti, sinki, shabhaley

    Copyright:

    © All Rights Reserved
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    Name Description

    A traditional Nepalese cheese made from buttermilk. Two varieties of chhurpi


    Chhurpi exist, one being a soft variety that is usually eaten as a side dish, and a hard
    variety that is chewed[11]

    A boiled rice and Pulses. It is often cooked


    Dal bhat with onion, garlic, ginger, chili, tomatoes, or tamarind and served with
    a vegetable tarkari.

    Dhindo A Nepalese meal prepared by gradual addition of flour to boiling water.

    A Nepalese fermented leafy green vegetable. Surplus mustard, radish,


    Gundruk and cauliflower leaves are gathered, shredded, then sealed in an earthenware
    pot and stored in a warm place.

    A Nepalese fermented soybean food, traditionally combined in a soup with rice,


    Kinema
    but sometimes served as a side dish with rice or bread.

    A steamed dumpling popular throughout the Himalayas and the Indian


    subcontinent. This food is usually associated with Tibetan and Nepalese people.
    Momo It is stuffed with minced meat or Vegetable like Chayote or Cabbage in a roll of
    dough and then steamed. It is eaten with vegetable or meat soup and tomato
    achar.[12]

    Phagshapa A Nepalese dish of strips of pork fat stewed with radishes and dried chillies.[13]

    A Nepalese rice bread which is ring shaped and sweet to taste. It is commonly
    Sel roti
    prepared during the Dashain and Tihar festivals.

    A Nepalese fermented vegetable prepared by shredding radish roots and storing


    Sinki
    them for about a month in a sealed hole.

    Shabhaley A Tibetan bread stuffed with seasoned beef and cabbage.

    Thukpa A Tibetan noodle soup with vegetables or meat. [14]

    Breakfast[edit]
    In the morning, many Sikkimese individuals drink a full mug of tea and have curry as a meal. [12]
    . Dhindo

    03/10 Sael Roti 04/10Chhurpi Soup

    05/10 Sikkim Tea


    06/10 Bamboo Shoot Curry
    07/10 Dhindo

    09 /10 Kodo Ki Roti


    1. Momo (Dumplings) 2. Thukpa or Gya Thuk

    3. Phagshapa 4. Sha Phaley

    5. Gundruk 6. Sinki

    7. Kinema 8. Dal Bhat

    Sikkim Traditional Dresses 


    1. Bhutia Tribe - Bakhu/Kho 2.Thokro-Dum 

    3. Dumvum  4. Shuruval

    5. Pharia 6. Wedding Attire


    Agriculture is the primary occupation of the inhabitants of the state. The major crops of the
    state include rice, maize, tea, soybean, ginger, orange, pears, potato and tomato.
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