Page 6 - Food Magazine

FAMOUS FOOD OF SIKKIM

4. THENTHUK:

• THE ORIGIN OF THIS DISH IS FROM THE TIBET REGION. THEY MAKE IT UP OF MUTTON OR MEAT, WHEAT FLOUR, VEGETABLES AND IS IN THE FORM

OF NOODLE SOUP. THE VEGETABLE THENTHUK IS HEALTHIER THAN OTHER FOODS, MANY PEOPLE SERVE IT. TO MAKE THE SOUP SPICIER, MANY
RESTAURANTS USE CHILI POWDER. THENTHUK IS ONE OF THE FAVOURITE DINNERS FOR THE PEOPLE OF SIKKIM.

5. SAEL ROTI:

• THIS IS A NEPALESE ORIGIN FOOD. IT IS A SOFT PRETZEL MADE FROM FERMENTED RICE BATTER, LOCAL A FLAVOR WHICH IS RING-SHAPED. THEY FRY
IT DEEPLY UNTIL IT GAINS THE PERFECT MOISTURE AND COLOR. PEOPLE EAT SAEL ROTI DURING SPECIAL OCCASIONS AND FESTIVALS. THIS IS
DOUGHNUTS, CRISPY AND CRUSTED WHICH ADD TO ITS TASTE TO A MORE WONDERFUL ONE. THEY SERVE IT WITH TOMATO CHUTNEY AND CAN

SERVE THE PURPOSE OF A GOOD SNACK. IT TASTES GOOD WHEN SERVED ALONG WITH SOME POTATO CURRY.

6.PHAGSHAPA:

• IT IS A STRIP OF PORK FAT AND GLAZED WITH DRIED CHILIES AND RADISHES. THEY COOK STRIPS OF FAT PORK SEPARATELY AND LATER STEWED IT

WITH THE RADISHES. THE SPICINESS IN THIS DISH IS BECAUSE OF THE EFFECT OF RED CHILIES.

7.GUNDRUK SOUP

• IT IS A VEGETARIAN SOUP POPULAR IN SIKKIMESE HOUSEHOLDS, BUT WE CAN ALSO FIND IT AT THE RESTAURANTS. IT SERVES AS A GOOD PURPOSE

DURING THE WINTER OR CHILLY SEASONS. THEY COMPOSE IT OF TOMATOES, GARLIC, FERMENTED VEGETABLES AND ONIONS. THEY MAKE IT BY
CRUMBLING AND DYING THE LEAVES OF MUSTARD OIL, RADISH PLANT, CAULIFLOWER AND COOK AND SPICE THEM AND SPICED WITH TOMATOES
AND ONIONS. THE LOOK OF IT IS VERY DELICIOUS.