Momos - A Speciality of Sikkim Cuisine
Portraying The Real Sikkim
People of Sikkim of are known to be food lovers since the very beginning. Sikkim cuisine shows influence of different countries and culture. You will find a touch of Tibetan and Nepal cuisine in many of the dishes. However, the main dishes, its ingredients and style of cooking remain very much the same. Maize is the staple food of Sikkim people, although most of the dishes here are made up of rice. More than vegetarian dishes, you will find non vegetarian dishes. Meat and dairy products are a regular among people of Sikkim. In Sikkim, eating fermented vegetables is quite popular. Fermented vegetables don't get spoiled for long time. This way. People get to eat vegetables which are out of season.
Momos are the most popular dishes that have made it big outside Sikkim. Today, you will get a Momo in any part of the country, at any eating joint. They are flour dough in the shape of dumblings and are stuffed generally with minced meat. Though there are varieties in which vegetables or cheese used as a filling. They flour dough is steamed for 30 minutes in a peculiar utensil which has three compartments. In the lowest compartment, soup is boiled. The steam which rises from the soup, cooks the dumblings. Momos are eaten hot with the soup, chilly sauce or tomato pickle.
Thukpa or Gya Thuk (Noodle Soup)
This is another non vegetarian specialty of Sikkim which has become popular in other parts if India as well. Although it is made of minced meat, there are vegetarian varieties as well. Water is boiled for quite some time before noodles is dropped in it. After boiling it for some time, noodles are taken out. put in another vessel. hot soup is then poured into the bowl and fried meat is dropped into it. Green onion leaves are spread over the dish which is now ready to be served hot.
Gundruk And Sinki
Gundruk and Sinki are two of the few well known vegetarian dishes of Sikkim. They are soups that are prepared generally during winters when vegetables growth is at its maximum. Gundruk is prepared using leaves of mustard, radish and cauliflower but Sinki soup is made just of radish tap root only. They are fermented vegetable products which have a slight sour taste due to fermentation. These dishes can be se preserved for a year as well. Gundruk and Sinki soup are generally used as appetizers because of their lactic nature.
Kinema is another vegetarian dish of Sikkim which is made form fermented soyabean. It is the main curry which is served with all rice dishes. It is used as a substitute to meat curries. Kinema, sliced tomato, onions, green chilies, and turmeric powder are the main ingredients. It is a regular meal of Sikkimese people as it is quite high in protein content.
The exotic taste, unlimited varieties and multiple health benefits, together you will find only in dishes of Sikkim cuisine. Many of the dishes have been a part of Sikkim diet since the start and still are one of the most popular foods among the local people. The only difference is that these dishes are now a favorite for people of many other states. Taste the mouthwatering dishes of Sikkimese cuisine and with every meal you finish, feel the space in your stomach and heart increase.