MOUTH WATERING DELICACIES OF SIKKIM-DARJEELING
Momo: You must have heard this name before and probably you've already tasted it. But once in Sikkim / Darjeeling, you'll have a completely new experience. The juicy momo will leave you craving more and more. Both Vegetarians and Non-Vegetarians will love the momo of this region. If you're unaware of what is momo, a quick introduction is here for you:
Momo is a type of steamed dumpling with some / many forms of fillings. The dish is believed to be of Tibetan origin and then it has spread to other neighbouring countries. Momo is a culinary symbol of the Newar Community of Nepal. Momo can be served steamed or fried. The filling can be of meat or vegetables, paneer or khoa. The filling is covered with white flour and water dough. The "Chutney" that's served with momo is of special interest, as it adds vigour to the taste of Momo.
Thukpa: It is a kind of Tibetan Noodle soup and is very popular in this region. This originated in Tibet and is now widespread in Nepal, Sikkim, Arunachal Pradesh etc. There are mainly 4 types of Thukpa, namely Thenthuk, Gyathuk, Pathug and Drethug. the Nepali version of Thukpa contains chilli powder and other spices.
Tongba is a millet-based alcoholic beverage found in Nepal, Darjeeling and Sikkim. It is the traditional drink of the Limbu's of Nepal. It is served in a bamboo-made glass and is to be had with a bamboo pipe. The fermented millet is topped with warm water and the water is refilled a couple of times until the millet loses its potency. It can be quite intoxicating if had in large quantities.
Chhurpi is a milk-based snack item which is prepared from Cow's or Yak's milk. They are like cheese and come in both soft and hard forms. Chhurpi is prepared at a local dairy or at home from the buttermilk. This is like the Italian Ricotta. The hard variety can be enjoyed by keeping it in your mouth and chewing it like a Betelnut.
Dalle Khursani (round chilli) is one of the hottest chillies found in the world. It is also commonly called Akbare khursani. There is another variety of super-hot chilli commonly found in Nepal called Jeere Khursani, a very tiny chilli but has extreme heat, which name derives from its size similar to cumin (Jeera). Dalle khursani is almost round cherry size and bright red when fully ripen. It is grown and widely consumed in Nepal. It is used to make fresh or fermented pickles and spice up curry, daal or soup. It is popular during cold winter months as its heat keeps the body warm. Pickled one either simply in vinegar or with spices is the most popular and can be jarred for several months and consumed alongside daal bhaat tarkari.