KUNAL BLOG

HELLO GUYS WELCOME TO MY 4 BLOG, HOPE YOU ARE ALL FINE ❤️. TODAY'S BLOG IS ABOUT DIFFERENT FOOD VARIETIES IN SIKKIM. SO ENJOY THE BLOG ⚡.. 1. KINEMA Kinema is a dish made of soya beans which are boiled and fermented to attain a sticky texture. The dish gives out a pungent smell. Kinema can be had with bhat (rice) as a side dish. It is a substitute for meat for vegetarians as it is high in antioxidants and low in fat. Kinema is popular not only in Sikkim but also in Nepal and Darjeeling.   2. NAKIMA Nakima belongs to the family Liliaceae and is a vegetable with various species of flowering plants found in South Asia from South China to Sumatra Ambon Island. It is cultivated throughout Sikkim and is extensively cultivated in regions with low temperature. It is bitter in taste, but once you overcome it, it tastes delicious. It can be made as a curry or stored in a bottle as pickle to be served with rice and rotis. 3. WACHIPA Wachipa is a typical food in Si...

HELLO GUYS WELCOME TO MY THIRD BLOG. I HOPE YOU ARE ALL FINE. TODAY I'M GONNA TELL YOU MORE FOOD VARIETIES IN SIKKIM. 1. DHINDO  Dhindo is a  Sikkim food speciality  that is quite popular amongst the locals and tourists. The dish originates from Nepal, but is quite a rage in many parts of Sikkim and Darjeeling as well. The preparation is that of flour mix added to boiling water while continuously stirring it with a ladle. Clarified butter or normal butter is optional. The flour is traditionally prepared from buckwheat or millet. Grains like wheat and corn flour are common as well.   2.SHA PHALEY Sha Phaley is a combination of the deep fried flavors, bread, and a whole lot of minced meat. Originally a Tibetan dish, it is quite famous in Sikkim as well. The bread or the pastry is stuffed with a mixture of ground beef, cabbage, and spices. It is then folded into semi circles and finally deep fried to perfection. The outcome is a crispy pastry with soft flavo...

HELLO GUYS WELCOME TO MY SECOND BLOG, HOPE YOU ARE ALL FINE. IN THIS BLOG I'M GONNA TELL YOU ABOUT DIFFERENT FOOD VARIETIES IN SIKKIM 🈴🈳. 1. PHAGSHAPA Generally a dish for the summers, phagshapa is a pork based dish served with rice. Food from Sikkim is generally regarded to be very spicy and even though this dish contains its fair share of heat, it is still easier on the palate than the rest. The star of the dish is the pork, cooked with subtle spices, chilli and radish in oil. The pork fat is left on the meat to give it the dish’s primary flavour.   2.   CHAANG In the bitter-cold winters of Sikkim, it is ideal to try out an alcoholic beverage to keep you warm. A Tibetan drink later adopted by the state, chaang is a must-try drink in the state of Sikkim. It is produced with fermented cereals and sipped through a bamboo vessel with a bamboo straw. The vessels with the millets are topped with warm water to extract the flavour.    3.   K...

Hello guys welcome to my first blog. IT is all about varieties of food items in Sikkim 1.Gundruk Soup  is  a popular vegetarian soup made in Sikkimese households but also found in restaurants. It is served during wintery seasons. It’s made with fermented vegetables, tomatoes, onions, garlic ets . I loved it. This cost under $2. I had this at a guesthouse/restaurant a stone’s throw from my hotel.  2. Sael roti  is a deep fried, ring shaped soft pretzel made from fermented rice batter. This crispy crusted donuts are often eaten during festivals and special occasions in Sikkim.  3. Momos  are Tibetan dumplings and they are easily found in restaurants and cafes in Sikkim. They are steamed, boiled and contain anything from vegetables, meat and cheese or paneer. Often the momos come on a plate of eight or nine with a red chilli paste to give a nice taste. My favorite momos are steamed dumplings.  4. Thukpa is another ...