Some nonfermented ethnic foods of Sikkim in India

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Some nonfermented ethnic foods of Sikkim in India Jyoti Prakash Tamang, Namrata Thapa Journal of Ethnic Foods Volume 1, Issue 1, Pages 29-33 (December 2014) DOI: 10.1016/j.jef.2014.11.008 Copyright © 2014 Terms and Conditions

Fig. 1 (a) Phulaurah is split black gram-based fritter eaten as a snack. During preparation of phulaurah, split black gram is soaked overnight; seed coats are removed and ground to a paste. Asafoetida (hing, cumin seed (jeera), ginger, chilies, salt and cup of water are mixed to make a thick batter, and is deep fried until it becomes golden brown. It is served hot with silam ko achar. (b) Alum is a special dish of Tamang caste of Nepali community mostly consumed during festivals. During preparation of alum, seeds of finger millet or buckwheat are ground into thick paste, molded and made into rolls, and placed in boiling water for 1 hour. Aum will be ready for consumption. In Sikkim it is commonly consumed during Sonam losar, the New Year festival of Tamang. Journal of Ethnic Foods 2014 1, 29-33DOI: (10.1016/j.jef.2014.11.008) Copyright © 2014 Terms and Conditions

Fig. 2 Nine types of beans packed together for preparation of Kwanti. Journal of Ethnic Foods 2014 1, 29-33DOI: (10.1016/j.jef.2014.11.008) Copyright © 2014 Terms and Conditions

Fig. 3 Momo is served with hot soup. Journal of Ethnic Foods 2014 1, 29-33DOI: (10.1016/j.jef.2014.11.008) Copyright © 2014 Terms and Conditions

Fig. 4 Wachipa is served in fig leaf. Journal of Ethnic Foods 2014 1, 29-33DOI: (10.1016/j.jef.2014.11.008) Copyright © 2014 Terms and Conditions