what to eat in sikkim

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Kodo ka Jaanr

What to Eat in Sikkim

Sikkim cuisine shows influence of different countries and culture.
Kodo ka Jaanr

Kodo ko Jaanr is consumed in a decorated bamboo vessel locally called toongbaa. Fermented mass of finger millet is put into the toongbaa, little amount of warm water is added upto the edge, after 10-12 min, liquor is sipped through a narrow bamboo straw called pipsing having a hole in a side near the bottom to avoid passing of grits. Jaanr is believed to be a tonic for ailing persons and postnatal women. After consumption, grits of finger millets are used as fodder for pigs and cattle.


Chambray
Chhena jalebi
Kodo ka Jaanr
Silam ka Achar
Tama
Chhurpi ka achar
Gundruk
Ras malai
Chhurpi soup
Chhurpi Ningro curry
pickle
Dosa
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