In this state, there is a lot of fusion between the Indian food of the region and Tibetan cuisine. This influence has traveled around North India. Now you can get Tibetan food, like momos, almost anywhere in Delhi! Since moving to Delhi, I have seen a lot of fusion between the foods of other cultures and countries with that of India. It is exciting to try new foods that have this combined influence.
Tibetan food is usually warm and involves lots of filled dough, either in the form of dumplings (like momos), siddu (a filled, steamed bread), laphing (stuffed noodle) and more. Similarly, Indian food has paratha, which is a stuffed bread. There are many similarities between the two cuisines and I enjoy eating both of them often— however, I am not a good enough chef to make it myself just yet!
Yes! Many of the foods in this region are determined by the ingredients and cooking mechanisms available—much of this is determined by the local environment. In North India, it is very dry and there is a mix of mountains, plains and rivers. This leads to a variety of crops like wheat, rice and spices. These ingredients are used in famous dishes, like thick curries and flatbreads, which keep people warm in the colder weather. Other regions and states in India have their own hallmark cuisine. For example, in South India people eat a lot more fish and seafood because they’re closer to the ocean, whereas in North India, we eat a lot more meat due to the environment around us.
