The restaurants in Darjeeling specialize in various cuisines and the local food here is worth exploring. The traditional food of Darjeeling speaks about the diverse blend of cultures. Although rice, noodles, and potatoes comprise the staple food non-vegetarian dishes are also an integral part of the culinary culture. From Naga cuisine to Churpi, and dishes influenced by the cultures of Tibet, Sikkim, and Nepal the food culture of Darjeeling exhibits a lot of variety. Here are the top 20 non-vegetarian meals famous in Darjeeling:
It is a chicken curry prepared in Tibetan style. It has the subtle taste of ginger and chilli. The gravy consists of onions, capsicum, and slices of carrot. Pork Shapta is also available in Darjeeling.
Thukpa is a noodle soup dish prepared using meat or tofu (vegetarian option). It also has the freshness of vegetables like carrots, beans, spinach, etc. This dish carries an influence of Tibet and Nepal.
The traditional dumplings are popular in Nepal, Northeast India, Bhutan, and certain parts of India. All-purpose flour is used. The filling has meat or vegetables. Momos taste well with spicy sauces.
Kothey is a dumpling that is partly steamed and partly pan-fried. This makes Kothey crunchy at the bottom but soft on the top. Kotheys taste delicious and are very popular in Nepali and Tibetan cuisine.
Pakku comes from Sikkinm and Darjeeling. It is a type of traditional mutton stew or curry. It is a light preparation and tastes delicious. Pakku is a part of special occasions and festivals.
Sekhwa is popular across Darjeeling, Sikkim, and Nepal. Sekhwa is grilled meat. The meat is marinated and grilled or barbecued. The smoky aroma, the juicy flavor, and the softness of meat make it delicious.
Gyathuk is also known as Gyatho or Gyathuk Ngopa akin to Thukpa. It is a noodle soup preparation with fewer vegetables and a clear soup base. It owes its taste to Tibetan origin.
Phagshapa is cooked without any oil. It is pork cooked with radish and chilli (dried red). It is cooked without oil. The dish is very light and apt for people willing to avoid excess fat consumption.
This dish is cooked using the intestine of a yak or pig in the covering, with barley flour and spring onions. Some restaurants add minced meat or fat to enhance the flavor.
This version of noodles is stir-fried. It is rich in vegetables and meat. The ingredients are varied from time to time. The noodles are fried with the vegetables or meat in soy sauce, vinegar, and chili sauce.
Kinema curry makes use of fermented soybeans. It is famous across the eastern Himalayan regions. It is high in proteins and rich in taste.
The chicken pieces are marinated in oil, garlic powder, onion powder, chili, salt, and black pepper. The juicy, golden brown drumsticks taste delicious.
13.Darjeeling Roast Pork
Ginger and garlic paste, soy sauce, Szechwan peppercorns, crushed red chilies, vinegar, salt, and cooking oil, are used in the marinade. It is a baked preparation.
14.Dalle With Meat
Dalle is a bright red, hot chilly used in pickles, chutneys, and some meat dishes to add heat. The spicy chilies add a fiery taste to the meat.
This dish owes its origin to Tibet. These sausages contain meat, spices, and local ingredients. Spices and seasoning add a different taste to the sausages.
16.Churpi Soup With Meat
Churpi is a variety of hard cheese extracted from yak or cow milk. Churpi is not just a snack. Soft Churpi is used in soups. The richness of cheese and the nutritional benefits of meat make this soup dish a wholesome meal.
Farcha is a fried chicken delicacy. The outer crust is crunchy, while the chicken is juicy from inside. It is a popular snack dish. Farcha tastes delicious and spicy.
18.Khasi Ko Bhutun
Khasi ko Bhutun is a delicacy that originated in Nepal. It is made using goat stomach. This curry has a rich, spicy flavor.
Kwati is a nutritious soup of Nepali origin. Different sprouted beans are used in Kwati. This soup is known to be good for immunity. The various beans add texture, flavor, and nutrients to this soup.
Minced meat mutton or chicken is used to make Keema. It is a spicy meat dish cooked with peas and potatoes. Keema is added to the stuffing for samosas or parathas. It can be served with bread or rice.