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FEATURED
ADVENTURES |
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PHYSICAL
FEATURES |
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PEOPLE
& CULTURAL |
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SIKKIM CUISINE |
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Sikkim has its
own unique dietary culture with specific cuisine
and food recipes. Like anywhere else in the world,
food habits here have evolved as the result of
traditional wisdom and empirical experiences of
generations. Today in many parts of the world
these traditional foods have entered commercial
production, and their recipes have become popular
among people of different ethnic origin. In the
Sikkim Himalayas traditional foods are an integral
part of the dietary culture of the various ethnic
groups of people consisting of the Nepalese, |
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Bhutias and Lepchas. Rice
is the staple food. Meat and dairy products are
also consumed depending on availability. Besides
these, various traditional fermented foods and
beverages, which constitute of about 20 per cent
of the basic diet for long centuries (Table 1
& 2), are prepared and consumed. |
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The dietary-culture of this
region is mostly reflected in the pattern of food
production. Depending on the altitudinal variation,
finger millet, wheat, buckwheat, barley, vegetable,
potato, soybeans, etc. are grown. Some of the
common traditional cuisine with their food recipes
has been presented for introduction of dietary
culture of the Sikkim Himalayas, as well as for
product diversification. |
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