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SIKKIM

Popular Dishes of Sikkim

Phagshapa

Himalayan Tapestry of Flavors Phagshapa, a culinary masterpiece from the Himalayan region of Bhutan, weaves together a tapestry of taste that resonates with the rugged landscape it calls home. Tender slices of pork belly are simmered to melt-in-the-mouth perfection in a broth infused with the warmth of ginger, garlic, and red chilies. The dish dances with contrasting textures, as the meat's succulence meets the crunch of radishes and the earthy notes of ferns. Phagshapa captures the essence of Bhutan's traditions and resilience, embodying the very spirit of the mountains that cradle it. Each bite is a journey through the highlands, a reminder of the harmony that exists between people, nature, and cuisine.

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Ingredients :

  • Pork strips: 500 gramss

  • Radish (sliced): 1 large

  • Dried red chilies: 5-6

  • Ginger (julienned): 1 inch

  • Garlic (chopped): 5-6 cloves

  • Sichuan pepper: 1/2 teaspoon

  • Salt: to taste

  • Water: as required

  • Cooking oil: 2 tablespoon

Steps To Follow:

  1. Heat oil in a pan and add dried red chilies. Sauté for a minute until they release their aroma.

  2. Add chopped garlic, julienned ginger, and Sichuan pepper. Sauté for another minute.

  3. Add pork strips and sauté until they start to brown.

  4. Add sliced radish and salt. Mix well.

  5. Pour in enough water to cover the ingredients. Cover and simmer until the pork and radish are cooked and tender.

  6. Once the dish is cooked, the water should have mostly evaporated, leaving a flavorful gravy.

  7. Serve the Phagshapa with steamed rice.

Gundruk

 Nature's Fermented Symphony Gundruk, a staple of Nepalese cuisine, is a culinary ode to fermentation and sustainability. Leafy greens, expertly harvested and preserved through natural fermentation, become a canvas for intricate flavors to develop. The tanginess of gundruk pairs harmoniously with spices and aromatics, offering a sensory experience that's both robust and nuanced. With every bite, you're partaking in a tradition that harnesses the power of time and nature, transforming humble ingredients into a gastronomic treasure. Gundruk is a reflection of Nepal's reverence for its resources, a taste that embodies the wisdom of generations past.

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Ingredients :

  • 50 gm - gundruk/sinki (fermented leafy green vegetable)

  • 1 - onion, chopped

  • 1 - tomato, chopped

  • 2 - dry red chillies

  • 1/2 tbsp - turmeric powder

  • 1 tsp - salt

Steps To Follow:

  1. Soak gundruk/sinki in water for 10 mins.

  2. Heat oil and fry chopped onions, tomatoes, chillies.

  3. Drain gundruk/sinki and add to the onions. Fry for a few mins.

  4. Add turmeric powder and salt, and then pour 2 cups of water.

  5. Boil for 10 mins, and serve hot with cooked rice.

Sel Roti

Crispy Rings of Tradition The Sel Roti, a beloved Nepali snack, is a crispy and flavorful embodiment of tradition. A simple batter of rice flour and sugar is expertly fried to form delicate rings with a golden hue. The first bite is a journey through nostalgia, as the aroma of frying dough and the gentle sweetness transport you to the heart of Nepali homes. Sel Roti holds stories of festivals, gatherings, and shared laughter. With each crunchy morsel, you're connecting with a culture that values the simple joys and timeless flavors that make life deliciously memorable.

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Ingredients :

  • 1 cup Raw rice 

  • ¼ cup Sugar 

  • ¼ cup Ghee

  • ½ tsp Cardamom powder

  • â…› tsp Powdered clove

  • Oil – for deep frying

Steps To Follow:

  1. In a mixing bowl, combine all the ingredients.

  2. Mix well to form a smooth batter. Let it rest for a few hours.

  3. Heat oil in a deep pan for frying.

  4. Take a funnel-shaped utensil or a piping bag and fill it with the batter.

  5. Hold the utensil over the hot oil and release the batter in a circular motion to form a ring-shaped fritter.

  6. Fry until the sel roti turns golden brown on both sides.

  7. Drain excess oil and let the sel roti cool.

  8. Serve the delicious Sel Roti with tea or as a snack.

Chhurpi

 Himalayan Treasure of Taste Chhurpi, a Himalayan delicacy, is a testament to resourcefulness and the art of preservation. This cheese, crafted from yak or cow milk, undergoes a process of drying and fermentation that results in a texture that's both chewy and crumbly. Chhurpi's flavors range from mild and milky to deeply savory, echoing the rich pastures where the animals graze. As you savor a piece, you're tasting the mountains themselves, a celebration of the region's harmony with nature. Chhurpi's unique profile makes it a prized ingredient and snack that brings the Himalayan spirit to every bite.

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Ingredients :

  • Yak's milk: as required

  • Lemon juice or vinegar: for curdling

Steps To Follow:

  1. Heat yak's milk in a pot and bring it to a gentle boil.

  2. Add lemon juice or vinegar while stirring continuously. The milk will curdle and the whey will separate from the curd.

  3. Once the curd has fully curdled, strain it through a muslin cloth to separate the curds from the whey.

  4. Hang the curds in the muslin cloth to allow excess whey to drain.

  5. After a few hours, the curd will become firm. This is chhurpi.

  6. Cut the chhurpi into cubes or slices.

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