SIKKIM
FLAVOURS OF SIKKIM
Within Sikkim, the geography and ways of food production notify the food culture within the state. Sikkim's economy is predominantly agrarian. Much of the land is unsuitable for farming due to the state's mountainous terrain, so terrace farming, especially rice, is popular. Other cereal crops grown in Sikkim include wheat, maize, barley, and millet, in addition to rice. They also grow potatoes, ginger, oranges, tea, and cardamom. Sikkim grows the most cardamom of any Indian state, around 4200 tonnes each year. Tomatoes, broccoli, and iskus are widely grown vegetables.
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While dairy and, to a lesser degree, meat products are traditional elements of the Sikkimese diet, in the agricultural sector of Sikkim, livestock primarily plays a subsidiary role. Sheep, chickens, goats, pigs, yaks, and poultry are raised. 11.7% of people are vegetarians in the rural areas of Sikkim.
In 2016, Sikkim became the first organic state in India after fully transforming its fertile land into organic farming.
The food of the people of Sikkim represents this state's culture, which is a combination of India, Nepal, Bhutan, and Tibet. Due to its very cold climate, Sikkim food consists primarily of noodles, Gundruk and Sinki soups, thukpas, tomato achar pickle, traditional cottage cheese, fermented soybeans, bamboo shoot, fermented rice products, and some other fermented dishes. Rice is, however, the state's staple food. Among the Sikkimese people and visitors, Momos, also known as dumplings and wantons, are attractions. They prefer fish, beef, etc. when it comes to non-vegetarian foods.
Meals from Sikkim usually are based on a bhat-dal-tharkari-achar pattern (rice-legume soup-curry-pickle)
Many Sikkimese people drink a full cup of tea and curry for their meal each morning.
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-Mehak Chugh |
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