Sikkim is India’s second-smallest (Goa is the smallest) and least populated state. That said, it also represents a confluence of diverse peoples and cultures. It is home to the indigenous Lepcha tribe, thought to be Sikkim’s original inhabitants; the Bhutias who migrated from Tibet in the 14th century; and the more recent migrant Nepalese (now almost 80% of the populace). Sikkimese cuisine is a reflection of this diversity.
Momos and thukpa (gya thuk in Sikkimese) are ubiquitous. Although I wanted to skip the Tibetan stuff and explore more traditional delicacies,
Momos and thukpa (gya thuk in Sikkimese) are ubiquitous. Although I wanted to skip the Tibetan stuff and explore more traditional delicacies,
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