A state which shares its borders with almost three countries has to be good for its cuisine, to satisfy them bellies of a wide confluence of people, visiting this hill station to spend some quality time.
Here is a list of authentic cuisine items special for their unique taste and flavor, try preparing any one of these dishes and comment about your recorded observations, and stand a chance to win an all-expense paid lunch buffet for you and your loved one.
- Thupka
Fry chopped onions with garlic and green chilies, after which you add some minced meat and let the dish fry for around ten minutes, add salt as per specified requirements. Keep the dish aside for some time, and boil almost four liters of water, while you continuously keep dropping in the noodles, boil for two minutes, and stir the dish at continuous intervals.
Drain the noodles of its excessive water with the help of a sieve, and run cold water over the sieve, to prevent them noodles from sticking onto each other. Finally, squeeze out all the extra water from them noodles, while they are transferred into a serving bowl.
Pour the hot soup into a bowl with noodles. Put fried meat, onions, and green chilies, atop noodles soaked in hot soup.
2. Kinema curry
First of all heat the oil in a frying pan, add chopped onions and fry them onion slices till they become tender, add tomatoes, turmeric powder, and fry the dish for around two minutes. While the Kinema is fried, you have to add salt as per taste, and sprinkle sliced green chilies atop the dish, and fry for three to five minutes. A little water is used to make a thick curry, cook the curry for five to seven minutes.
Kinema curry is ready to be served with rice. Sun-dried kinema is sometimes mixed with leafy vegetables to make mixed curry as a side-dish.
3. Gundruk & Sinki
Gundruk and Sinki are traditionally fermented vegetables, prepared during winter when fresh perishable vegetables are in plenty. Gundruk is a fermented product made out of leafy vegetables such as rayo sag, mustard leaves, radish, and cauliflower. Sinki is prepared from radish tap root. The quality attributes to Gundruk and Sinki depends on the characteristic flavor. Gundruk and Sinki are sun dried after fermentation and stored while they are consumed. Due to a high content of organic acid and low pH value, these products can be preserved for over a year. Gundruk and Sinki are good appetizers due to their high lactic acid content, developed during fermentation.
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