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In the cuisine of Sikkim, in northeastern India, rice is a staple food, and fermented foods traditionally constitute a significant portion of the cuisine. [1] 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 Limbu ...
Sikkim is also one of the least densely populated Indian states, with only 86 persons per square kilometre. However, it has a high population growth rate, averaging 12.36% per cent between 2001 and 2011. The sex ratio is 889 females per 1,000 males, with a total of 321,661 males and 286,027 females recorded in 2011.
Thukpa (Tibetan: ཐུག་པ; IPA: /tʰu (k̚)ˀ˥˥.pə˥˥/ ) is a Tibetan noodle soup, which originated in the eastern part of Tibet. [1] Amdo thukpa, especially thenthuk, is a variant among the Indians, especially Ladakhis and the Sikkimese. [2] Thukpa can be prepared in both vegetarian and non-vegetarian variations; the most popular ...
A popular food in Gangtok is the momo, [64] a steamed dumpling containing pork, beef and vegetables cooked in a doughy wrapping and served with watery soup. Wai-Wai is a packaged snack consisting of noodles which are eaten either dry or in soup form. A form of noodle called thukpa, [64] served in soup form is also popular in Gangtok.
Nepali dal-bhat-tarkari 84 byanjan food with rice on a leaf platter Nepali-style momo with chili Nepali-style hot chicken chow mein. Nepali cuisine comprises a variety of cuisines based upon ethnicity, alluvial soil and climate relating to cultural diversity and geography of Nepal and neighboring regions of Sikkim and Gorkhaland.
Sel roti (Nepali: सेल रोटी) is a traditional Nepalese [1] ring-shaped sweet fried dough made from rice flour. [2] It is mostly prepared during Dashain and Tihar, widely celebrated Hindu festivals in Nepal as well as Darjeeling, Kalimpong and Sikkim regions in India. The dish is popular throughout Nepal. Sel roti is made from a ...
Gundruk (Nepali: गुन्द्रुक pronounced [ɡund̪ruk] ⓘ) is a fermented leafy green vegetable originated in Nepal. Alongside Nepal, it is also popular cuisine in Sikkim and few regions of India, Bhutan, Myanmar and other parts of the world. [1] The annual production of gundruk in Nepal is estimated at 2,000 tons and most of the ...
Jhol momo (Nepali: झोल मोमो) is a Nepali soup consisting of momos in a spicy vegetable broth called jhol achar, which contains tomatoes, sesame seeds, chillies, cumin, and coriander. It is commonly eaten in Kathmandu in the winter. [20][21][22] Mokthuk, from Tibet, is a variation of the thukpa soup using small momos.