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In the cuisine of Sikkim, in northeastern India, rice is a staple food, and fermented foods traditionally constitute a significant portion of the cuisine. [1] Nepalese cuisine is popular, as Sikkim is the only state of India with an ethnic Nepali majority.
This is the name of it in Andhra Pradesh which is also called Dosa. Attu is coarse than Dosa. Vegetarian Aval kesari roasted flat rice flour cooked with sugar and dry fruits. Vegetarian Avial: Coconut paste, curd mixed with vegetables and some spices. Vegetarian: Accompaniment with Staple food Baida roti fried minced chicken stuffed in Egg roll
Kinema (Nepali: किनेमा) is a fermented soybean food, prepared by the Kirati communities of the Eastern Himalayas region: Eastern Nepal, and Darjeeling, Kalimpong and Sikkim regions of India. [2] Kinema also known as Kinama, which is a traditional food of the Rai, Yakkha and Limbu people.
Gundruk achar. Gundruk (Nepali: गुन्द्रुक pronounced ⓘ) is a dish made of fermented leafy green vegetables (saag; Nepali: साग), originating in Nepal. ...
In Nepal, Tibet, Sikkim, and Bhutan common meat fillings are pork, chicken, goat and water buffalo. In the Himalayan region of Nepal and India , lamb and yak meat are more common. Minced meat is combined with any or all of the following: onions / shallots , garlic , ginger and cilantro / coriander .
2. Bubble and Squeak. Leave it to the British to come up with some weird food names.Bubble and squeak is a cheap dish of leftover potatoes and cabbage fried together, sometimes with meat or bacon.
Dhindo (Nepali: ढिँडो ⓘ) is a meal prepared in Nepal.It is prepared by gradually adding flour to boiling water while stirring. It is a staple meal in various parts of Nepal, specially Tamangs in the Hilly Region of Nepal [1] and the Sikkim and Darjeeling regions of India.
1. Ladyfingers, Heels of Bread, and Other Body Parts in Food. There is a stunning amount of food with human body part terminology. Heels of bread, ears of corn, heads of lettuce, toes of garlic ...