A Divine place of East Sikkim – Tsogmo lake & Baba Mandir

Every time my vehicle took a sharp turn, the best glimpse of nature’s beauty stirred a thrill and excitement in me. The adventurous route with well-built steep roads (except few bumpy encounters) made our journey full of amazement and fun and took us from the subtropical to the alpine zone. A clear, pristine blue water … More A Divine place of East Sikkim – Tsogmo lake & Baba Mandir

Sikkim Traditional Millet Beer “Chang”

Sikkim is breathtaking and so is “Chang” – Bhutia or Lepcha term for fermented alcoholic beverages. It’s always the local food and beverage which bring people closer to the place and its culture. I still remember those amusing nights and the enlightening, funny and surreal conversation I had with the wonderful people over the “Chang”. … More Sikkim Traditional Millet Beer “Chang”

“Gundruk” & “Sinki” – Fermented Food and Appetiser

Whether its soup or pickle, Gundruk is always inviting and pleasant in taste. One can sense the hard work, endurance and efforts put by Himalayan people especially women to prepare Gundruk; an accommodating mineral source during the off-season when diet is mostly starch with infinitesimal quantity of minerals. Gundruk can’t be cooked and usually served … More “Gundruk” & “Sinki” – Fermented Food and Appetiser

Fermented Foods – Producing Local Radish Pickle (Mula Achar)

Fermentation is an old cultural technique that has been used since the Neolithic age for food preservation as well as for producing alcoholic beverages.[1] Technically speaking fermentation is the process of converting carbohydrates to acids or alcohol using microorganisms under anaerobic conditions (i.e. in the absence of air).[2] These microorganisms can be yeast or bacteria. … More Fermented Foods – Producing Local Radish Pickle (Mula Achar)