5 ingredients source of sikkim
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Sikkimese cuisine is the cuisine of the state of Sikkim, located in northeastern India. Rice is a staple food, and fermented foods traditionally constitute a significant portion of the cuisine. Nepalese cuisine is popular, as Sikkim is the only state of India with an ethnic Nepali majority. Many restaurants in Sikkim serve various types of Nepalese cuisine, such as the Newa and Thakali cuisines. Tibetan cuisine has also influenced Sikkimese cuisine.
Answer:
Sikkimese cuisine is the cuisine of the state of Sikkim, located in northeastern India. Rice is a staple food, and fermented foods traditionally constitute a significant portion of the cuisine.Nepalese cuisine is popular, as Sikkim is the only state of India with an ethnic Nepali majority. Many restaurants in Sikkim serve various types of Nepalese cuisine, such as the Newa and Thakali cuisines. Tibetan cuisine has also influenced Sikkimese cuisine.
crops The geography and modes of food production within Sikkim inform the food culture within the state. The economy of Sikkim is largely agrarian.Due to the state's mountainous terrain, much of the land is unsuitable for farming, so terrace farming, particularly of rice, is common. In addition to rice, other cereal crops cultivated in Sikkim include wheat, maize, barley, and millet. Potatoes, ginger, oranges, tea, and cardamom are also cultivated.Sikkim produces the most cardamom of any Indian state, about 4200 tons annually.Vegetables commonly grown include tomatoes, broccoli, and iskus.
Although dairy and, to a lesser extent, meat and egg products are common elements of the Sikkimese diet, livestock primarily plays a subsidiary role in Sikkim's agricultural sector. Cattle, sheep, goats, pigs, yaks, and pigs are raised. 11.7% of people in the rural areas of Sikkim are vegetarian.