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Traditional foods are generally categorized into fermented foods and
alcoholic beverages produced by microorganism(s), and non-fermented foods. These
inexpensive, culturally accepted traditional foods provide the basic diet.
Pickle, confectionery, condiments and alcoholic beverages, supplement to enhance
the level of nutrition with palatability, wholesomeness, flavour and texture.
Kinema and maseura are the two most important fermented vegetables. Dahi, mohi,
gheu, chhurpi (hard), chhurpi (soft), chhu, somar, and philu are fermented
milk-products. Sukako maacha, gnuchi, sidra and sukuti are fermented fish
products. Marcha, kado ho jaanr or chyang, abhaati jaanr, and raksi are the
alcoholic beverages. Dheroh, phukaurah, momo, thukpa or gyathuk, pakku, kodo ko
roti, phapar ko roti, chambery, achar, su zom, po ngu zom, khu zom, wachipa,
alum, foldong, falki, chhwelaa, kwanti, chatamari, & edible ferns, are some of
the traditional non-fermented foods of Sikkim.
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