There are other various types of barley based cuisine such as Thukpa, which is a dinner staple consisting of vegetables, noodles of various shapes inside the broth and meat. Meat is generally yak, goat or mutton.
It is often dried to preserve for longer time period or cooked in a spicy stew with potatoes. Since mustard seeds are cultivated in Himalayan region, its heavily featured in its cuisine. Himalayan cuisine is particularly popular among areas in Nepal, Tibet and India.
Today with western influence you can witness dishes such as fried yak meat and chips. Its ability to exist side by side of cities and countryside highlights its true strength of adaptability. The more you adapt, the more interesting you become. Press ESC to cancel. Skip to content Home Assignment What is the main food of Himalayan region?
Ben Davis March 13, What is the main food of Himalayan region? What kind of food do mountain people eat? Is Himalayan food the same as Indian food? What is famous food in Nepal? Which fruit is only found in Nepal? What do they eat for breakfast in Nepal? What do they eat for lunch in Nepal? What do they eat for dinner in Nepal? What time is lunch in India? Sukuti is another example: chewy bits of sun- dried meat accompanied with chhaang Tibetan wine.
The lack of spices in the Himalayan states combined with the tradition of repurposing food through preservation became the foundation of most of the food culture across different states in the region, which earlier relied heavily on local produce like lentils and millets to create distinctive dishes. Like the chainsoo dal. A velvety Pahari recipe made with whole black gram, it has a strong flavour of green garlic and coriander seeds and is known to give an instant boost of energy.
Phanu , on the other hand, is made by soaking the black gram and grinding it into a fine paste, which is then slow-cooked with a generous helping of ghee. The Garhwal ka fannah , a famous dish of Mussoorie, is a fine specimen of the adaptability of Pahari dishes.
Another such gem is the much-loved momo. Traditionally, Tibetan momos are fermented breads stuffed with minced meat, seasoned with onions and local ginger root paste. Breads, as a matter of fact, were another defining factor of Himalayan cuisine and played a key role in creating meals with longevity. Like the Nepalese sel roti, made from deep- frying fermented rice dough. It can be a snack or a meal in itself with chana ko tarkari or butter tea. The Bhutanese tingmo , which is a form of steamed bun made of cultured wheat flour, goes well with a wide range of stews.
The Kashmiri girda , made of fermented wheat flour, comes with a generous sprinkling of poppy seeds and can be enjoyed with kalari cheese and tea. Similarly, the Garhwali kode ki roti, made of coarse ragi flour, keeps one nourished for a long time when served with ghee or tea.
Breads have active lactic acid that aids in easy digestion and absorption of other nutrients in the body, while keeping the gut healthy. In other words, making food like meat, dal, soup, butter and even cheese effective and functional. Preserved foods like instant noodles are perfect for high altitudes and scarce ranges. Eaten with boiled water locals can keep fed and warm. The popular brands in the Himalayas are the ever popular Maggi noodles and the local brand Wai Wai from Nepal.
Thukpa I like to think of as the posh version of instant noodles. A similar bowl only Thukpa brings fresh ingredients and happy additions of local meats. The noodles in Thukpa are generally egg noodles and they come served in a hot, spicy and tomatoey soup. Topped with meat of choice.
Local variations of Thukpa are found throughout the Himalayas; for me the spicier the better. As always local liquors are my favourite part of research. With cheap, tax-free booze in Sikkim the opportunities are even more exciting.
I start with the local Sikkim liquors which unfortunately were a little disappointing. Sikkim whiskys all with a repetitive and unappealing nose, palate and finish.
Indian whiskys on the other hand were impressive. Top notch. Local liquors will likely change over borders. In the Himalayas you are more likely to find flat breads on the menu than rice dishes.
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