Flavors of Sikkim: 5 vegetarian breakfast dishes
What's the story
Sikkim, nestled in the northeastern part of India, offers a unique culinary experience that goes beyond expectations.
Known for its rich cultural heritage and stunning landscapes, Sikkim also surprises with its vegetarian breakfast options.
These dishes reflect the region's diverse influences and local ingredients, providing a delightful start to the day.
From traditional recipes to innovative twists, Sikkim's breakfast offerings are both nutritious and flavorful.
Pancake surprise
Buckwheat pancakes delight
Buckwheat pancakes are a Sikkimese breakfast staple. Prepared from locally sourced buckwheat flour, the pancakes are not just gluten-free, but also rich in nutrients.
They have a distinct nutty flavor and are served with fresh honey or homemade fruit preserves.
The use of buckwheat highlights the region's agricultural practices and gives a healthy alternative to regular wheat ones.
Soup sensation
Fermented soybean soup experience
Gundruk ko jhol is a popular fermented soybean soup that most people enjoy for breakfast in Sikkim.
This tangy soup is prepared by fermenting leafy greens such as mustard or radish leaves with soybeans.
It is rich in probiotics and adds a unique depth of flavor to the meal.
Not to mention, fermentation increases its nutritional value, making it gut-friendly too!
Porridge pleasure
Millet porridge tradition
Another traditional breakfast item that highlights Sikkim's agricultural diversity is millet porridge.
This hearty, wholesome porridge is made using locally grown millet grains.
It can be sweetened with jaggery or flavored with spices like cardamom to amp up the taste.
Given its high fiber content, millet porridge keeps you energized all morning long.
Curry innovation
Bamboo shoot curry twist
Bamboo shoot curry is an innovative twist to Sikkim's traditional vegetarian breakfasts.
Fresh bamboo shoots are cooked with spices like turmeric and cumin to prepare a delicious curry dish.
It is usually served with steamed rice or flatbreads such as roti or chapati during breakfast time.
Cheese treat
Chhurpi cheese delight
Chhurpi cheese adds another layer of surprise to vegetarian breakfasts in Sikkim.
This hard cheese, made from cow's milk, has been relished by the locals for generations because of its long shelf life without refrigeration needs.
Often grated over dishes like soups, stews, curries, salads, and even desserts, chhurpi brings a unique texture and taste profile to every bite.