Fiddlehead Ferns are known by various names in the different states / regions of India. Prepared in their own traditional ways, by incorporating their local spices and other Ingredients it is simply lip-smacking. Known as Lingri in the Kullu valley, Lungdu in the Kangda valley and Kasrod in Chamba in Himachal Pradesh, Lingdu in Garhwal, Kaaron or Limbra in Kumaon, Niyuro in Sikkim, Dhekia Xak in Assam, Kasrod in Jammu and Kashmir, and Therme Thoppu in Coorg and the list is endless. Fiddlehead Ferns are young tender shoots of edible Ferns, which provide and have rich source of potassium, iron, antioxidants, and omega-3 fatty acids, in short fiddleheads are a power house of nutrition. Uttarakhand’s lip-smacking Fiddlehead Ferns, a wild fern, powerhouse of nutrition, is cooked in Mustard Oil / Uttaransh Badri Cow Ghee with spices, Himalayan Wild Mustard, Pahadi Turmeric & Dry Mango Powder, must try. Goes best with Roti or Steamed Rice.
Thukpa is a beloved dish in Tibetan and Himalayan cuisine, known for its comforting warmth and hearty ingredients. Here are some key points about Thukpa:
- Ingredients: Thukpa typically includes wheat noodles, vegetables such as carrots, cabbage, and spinach, and often includes protein like thinly sliced meat (commonly lamb or chicken) or tofu. It’s seasoned with garlic, ginger, onions, and a variety of spices which can vary depending on regional preferences.
- Preparation: The preparation of Thukpa involves boiling the noodles separately until they’re al dente. Meanwhile, a broth is prepared using meat or vegetable stock, seasoned with spices like turmeric, cumin, and chili powder. Vegetables and protein are added to the broth and cooked until tender. The cooked noodles are then added to the broth just before serving.
- Variations: There are many regional variations of Thukpa. For example, in some places, it might be soupier with a thinner broth, while in others, it could be thicker and more stew-like. The type of noodles and vegetables used can also vary.
- Cultural Significance: Thukpa is not just a dish but also holds cultural significance, especially in Tibetan and Nepalese communities. It’s often served during cold weather or as a comfort food. It’s also a popular street food in some areas, where it’s enjoyed by locals and tourists alike.
- Accompaniments: Thukpa is often served with condiments such as soy sauce, chili sauce, or fresh chili paste, allowing diners to adjust the flavour to their liking. It may also be garnished with fresh cilantro, green onions, or a squeeze of lemon or lime juice.
- Overall, Thukpa is a delicious and nutritious dish that reflects the rich culinary traditions of the Himalayan region.
Here are some recipes for you to try:
- Lingude Ki Sabzi or Fiddlehead Ferns Stir Fry courtesy Chef Reetu Uday Kugaji, Culinary Expert & Chef Consultant
- Bathua Ka Saag courtesy Mohammed Asif Qureshi, Chef De Cuisine, JW Marriott Hotel Bengaluru
- Palak Patta Chaat courtesy Chef Harpal Singh Sokhi, Karigari
- Nepalese Thukpa courtesy Veeraj Shenoy – Chief Operating Officer – F&B, Imagicaaworld Entertainment Ltd., Malpani Group
- Gur ki Laapsi courtesy Rajinder Sareen, Executive Chef, Sheraton Grand Pune Bund Garden Hotel
- Corn Shammi Galouti Kebab courtesy Ishijyot Surri, Executive Chef, Founder of Mulk, Miniyaturk & SJI Gourmet
Read the full story that first appeared in Deccan Chronicle dated 29 July, 2024 here:
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