Know about Thukpa, the signature dish of Tibetan cuisine

Thukpa is a highly palatable dish from Tibet.

Over the years, it has garnered popularity in several other parts of the world as well.

Here’s more!

Thukpa, which originated in the eastern region of Tibet, is inarguably the most sought-after Tibetan dish after momos. It’s a traditional noodle soup that has numerous different variants. It’s available on almost all streets of Tibet, throughout the year.

Thukpa has become hugely popular in the northeast region of India, especially Sikkim, Assam, and Arunachal Pradesh. It also has a huge demand in the restaurants of Himachal Pradesh.

Precisely, it makes a staple dish in the diet of the Monpa community that lives in the West Kameng district of Arunachal Pradesh.

Varieties of Thukpa

Thukpa has several different varieties, both veg and non-veg. The most popular ones among them are Thentuk, Gyathuk, Pathug, Drethug, etc.

History of Thukpa

Thukpa (colloquially known as Thupka) is a generic Tibetan word for “any soup or stew combined with noodles.” As per records, the dish has its origin in the Amdo region in Tibet. It has got evolved with time, and eventually become a staple dish in the Tibetan diet.

How Thukpa Came to India

There are several legends regarding how it came to India. The most interesting story is associated with the renowned Dalai Lama.

In 1959, Dalai Lama left Tibet and came to India to seek refuge. The people accompanying him brought many things to India, including the recipe of Thukpa. It’s said that Dalai Lama’s mother introduced the dish to the refugee community in India.

The Recipe of Thukpa

Thukpa can be prepared in various ways. In this article, we’ll have a look at the most common recipe, which is simple and takes less time.

The ingredients needed are 2 teaspoons of oil, 1/2 cup of chopped onions, 6 – 7 cloves of garlic, 1 small piece of ginger, 1 teaspoon of red chili powder, 2 teaspoons of lemon juice, 1/4 cup of chopped carrots, 1 cup of chopped cabbage, 1/4 cup of chopped mushroom, a little amount of salt, and about 150 grams of noodles.

First, boil the noodles properly, and keep them aside in a bowl.

Put oil in a non-stick pan, and heat it over medium flame. Add chopped onions, and fry for a couple of minutes.

Now, add all the other ingredients (except noodles) to it, and stir for about 5 minutes.

Add boiled noodles, stir for another minute, and mix well.

Put lemon juice, stir for 2 minutes, and then serve it hot garnished with dhania leaves.

Sayan Paul

Sayan is an art lover with a passion for life and food. Films and music are his two biggest companions and he learns and grows with every film he watches and every song he listens to. He is whom we turn to for all things related to entertainment and films.
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