write an essay on cuisine of Sikkim in 200-250 words
Answers
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.[1] Nepalese cuisineis 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. Sikkim has a blend of cultures and traditions of Nepal, India, Bhutan and Tibet. So, does the cuisine of this state. The combination of various cuisines has resulted in one specific cuisine, which is now called as cuisine of Sikkim.
Explanation:
Food of Sikkim:
The food of the people of Sikkim indicates the culture of this state which is a mélange of India, Nepal, Bhutan, and Tibet. Sikkim food mainly comprises noodles, Gundruk and Sinki soups, thukpas, tomato achar pickle, traditional cottage cheese, fermented soybean, Bamboo shoot, fermented rice product and some other fermented dishes owing to its very cold climate.
Rice is, however, the staple food of the state. Momos, also known as dumplings and wantons are favorites among the Sikkimese people as well as the tourists. When it comes to non-vegetarian food, they prefer fish, beef, and pork. People coming to explore Sikkim would never miss the great opportunity to taste the very famous and delicious momos here which have different fillings from beef to chicken to pork.
Steamed and boiled food items are mainly found here with not so much utilization of masalas but other local spices and herbs. And the people of Sikkim mostly prefer some drinks along with the food such as local beer, whiskey, and rum.
The people of the state grow crops like wheat, barley, buckwheat, finger millet, potato, and soybeans etc. Through the fermentation process, the people are capable of preserving a lot of non-seasonal vegetables and this is quite a traditional thing.