Cuisines

There is a variety of cuisines for the various ethnic groups consisting of the Nepalese, Bhutias and Lepchas.


I have put down a list of mouth watering cuisines .

Momo: Momo, as all of us know steamed dumpling prepared from wheat flour and meat/vegetable is very delicious.

 Thukpa: Thukpa is a typical Tibetan style noodles in soup. I prefer chicken thukpa, works well during cold and bad throat.

Kinema curry: Kinema is a traditional fermented soyabean food having characteristic stringy property with unique flavour, commonly consumed as a main side-dish curry served as meat substitute along with cooked rice in meals. I had tried it once at a friends place and its yummm !

Gundruk & Sinki: My mom is an expert in preparing Gundruk. it is traditional fermented vegetable products prepared during winter when fresh perishable vegetable is plenty. Gundruk is a fermented product of leafy vegetable such as rayo sag (Brasicca rapa spp. campestris variety cuneifolia), leaves of mustard, radish and cauliflower. Sinki is prepared from radish tap root only.

Saelroti: Widely prepared during Nepali festivals, Saelroti is normally eaten with potato curry or non-vegetarian dish. Normally not available in restaurants but Saelroti is prepared from well-mixed fermented rice batter which is deep fried, ring-shaped, spongy, pretzel-like product commonly consume as confectionery bread in festival and special occasions. The batter is fermented by spp. of yeasts and lactic acid bacteria.

Til ko Alu (Potato curry with sesame seeds): Til ko alu is a typical Nepali style potato curry mixed with sesame seeds (Sesame indicum) locally called Til.

Sishnu soup (Nettle leaves soup) : weird to taste but very nutritious.

There are varieties of pickels prepared by the Sikkemese specially the pickels made out of" DALLE KHORSANI "

are the best to taste. Dalles are the hottest chillies ever tasted by any one.



Dalle Khorsani