Hello friends! Welcome to SAFARIHOLI!
This is your host, JEETU and today we bring you our story of Sikkim journey
It is early in the morning and we are about to leave Gangtok for Lachen in North Sikkim. I was checking online and it is showing a distance of 107 km to be covered in 4 hours and 7 minutes. But this is Mr. Arun, our driver, who says it is 124 km, not 107 km. Anyways, we will check the distance ourselves. We intend to stop at many places en route and from Lachen, we will continue our journey through the North. You can see this iron bridge just next to the cemented bridge which we just crossed. My driver told me that a year ago, traffic used to pass through this iron bridge only. The new bridge was constructed by the Border Roads Organization (BRO). This place is so beautiful that one would just want to keep viewing the scenery while traveling. Wow! Finally, we are entering North Sikkim.
To make Maku, add ghee to the pan. Once the ghee is melted completely, he added crumbled chhurpi, also known as cottage cheese. Then, he added salt as per taste and cooked for a bit. Maku is ready. To make the mint achar, the recipe goes like this – a tomato is first boiled. After that, they take a mortar-pestle set, called Gudung here, and add dried red chili, mint leaves, and boiled and peeled tomato. He also added salt as per taste and small pieces of garlic. The achar was grounded by hand. Now, they believe that the mint achar flavor that we get in mortar-pestle cannot be replicated in a mixer-grinder. It is at 12 o’clock in the afternoon. We are having our breakfast now though it is quite late for that. Now, what could be healthier than this! We saw the food being prepared in front of our eyes. Everything is organic.
Very different, very tasty, amazing! There is a lot of ghee in the Maku, obviously! I could never imagine that I would get to eat such a dish in Sikkim. By the way, they have a restaurant of their own and there is a seating arrangement inside as well. Right in front of me is the second-last petrol pump of North Sikkim or you can say, of Mangan. Ohh, God!Crazy taste! If you love the taste of pure ghee, you will like this dish. Nowadays, people usually avoid eating ghee, because you need to work out a lot after eating it. But truly, great taste! From among the dishes, I am eating today, Iskus ka Munta is a seasonal vegetable available during the months of May, June, and July. Rayo ka saag is available throughout the year. Chhurpi is also available all year through but I am very interested to see how it is made. I will check if that would be possible in the North. The mint achar that we ate contains the red chili, which is used after drying and it is available throughout the year. But you need to dry it in a particular season to be able to eat it later. I liked every dish. I can’t choose any favorites, no choice on that! I loved it and that is my last line about this food!