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  Life   Food  04 Nov 2019  As vast as the Himalayas

As vast as the Himalayas

Published : Nov 4, 2019, 12:40 am IST
Updated : Nov 4, 2019, 12:40 am IST

There are many cross-border cuisines bound by the string of the Himalayas.

Recipes by Yeti, The Himalayan Kitchen
 Recipes by Yeti, The Himalayan Kitchen

The Himalayas are an ultimate destination, not only for Indians but for people from all over the world. While the mountain range has gained huge popularity (for all the right reasons) its native culinary scene has shied away from most travellers. One of the most common statements that you’d come across whenever visiting the Himalayas would be ‘Bhai khane ka bohot dikkat hua (Got troubled for food)’ or ‘Sirf Maggi, momos aur thukpa hi sahara hai agle saat dino tak (Have to depend on Maggi, momos and thukpa for the next seven days)’

But trust me on this when I say that this place has an elaborate range of scrumptious and appealing dishes that you cannot afford to miss.


Right from Sukutu Sadeko (Buff jerky) to Yomari (Himalayan dessert), dishes originated from the lap of Himalayas will never fail to satisfy your cravings. As the mountains are spread over five countries (India, Bhutan, Nepal, China and Pakistan), the cuisine encompasses multiple cross-border flavours.

Chef Daulat, who has been into this unique food scene for the past six years, expresses that a lot of people have some misconceptions regarding the cuisine. He shares, “Vegetation in all parts of Himalayas is minimal. And cold is a constant friend. Thus, meat has become an essential constituent.’’ If you want to get a taste of the Himalayas at home, here’s something to give you a sneak peek. But, for the rest, you need to go out and explore.



  • Chilli peppers (spicy Thai green/red chillies)     10 oz.
  • Red onion (sliced)     1 no.
  • Tomato (sliced)     1 no.
  • Garlic (crushed)     3 cloves
  • Unsalted butter     1 tsp
  • Grated cheese (feta, cheddar or farmers cheese)     10 oz.
  • Salt to taste
  • Water (to cook the veggies)     1 cup
  • Chicken/Pork/ Buff     70-80 gms


  • Heat a pan and add butter. Add the sliced onion, tomato and chillies. Give them a quick toss and add water. lSeason them with salt.
  • Then add chicken/pork/ buff.
  • Cover and cook until the peppers become tender.
  • Turn off the flame and add the cheese and let it melt in the residual heat.
  • Serve it over a bed of red or white rice.



  • Pork (meat with some fat, skin removed)     500 gms
  • Onions (finely chopped)     2-3 nos.
  • Root of ginger (peeled and
  • finely chopped)     1 large
  • Salt to taste
  • Green chillies     5-6 nos.
  • (optional — but if you have a tolerance for some heat, please go for it. It improves the taste by miles!)


  • Cut the pork into medium size pieces and put into a pressure cooker. Add about a cup of water and salt to taste.
  • Let it cook on high heat for about 10-15 minutes.
  • Once the pork is done, the steam has escaped, and the cooker has cooled, remove the pieces and leave on a tissue to dry.
  • Now cut the pork into small pieces (about 1/2 inch), retaining the fatty bits.
  • Mix the pork, onions, ginger, and chilli (if using) in a bowl. Taste and then add some salt if needed.
  • Mix well and eat at room temperature, with some warm rice if you want.

Tags: maggi, momos