Thukpa

Last updated
Thukpa
Thukpa, Tibetan noodle in Osaka, Japan.jpg
Type Soup
Region or state Ladakh, Tibet and Nepal
Associated national cuisine India, Nepal, China, Caribbean

Thukpa (Tibetan: ཐུག་པ ; Nepali : थुक्पा; IPA: /tʰu(k̚)ˀ˥˥.pə˥˥/ ) is a Tibetan noodle soup, which originated in the eastern part of Tibet. Amdo thukpa (especially thenthuk ) is a famous variant amongst the Indians (especially Ladakhis and Sikkimis), Tibetans and Nepalese. There are numerous varieties of thukpa which includes:

Contents

Etymology

Thukpa has been described as a "generic Tibetan word for any soup or stew combined with noodles." [1]

Nepalese thukpa Nepalese Thuppa.jpg
Nepalese thukpa

Regional traditions

Indian thukpa

In India, the dish is consumed by people of Nepalese and Tibetan origin in the state of Sikkim, the district of Darjeeling and in the union territory of Ladakh.

Nepalese Thukpa

The Nepalese version of Thukpa in general has predominant vegetarian feature and a bit spicier flavor. The protein ingredients of the dish are given vegetarian alternative according to availability, such as: beans, chickpeas, gram, kidney beans, tofu etc. However non veg Thukpa are also enjoyed by non veg people, egg Thukpa is probably the second most popular variety after vegetarian Thukpa among Nepalese. Coriander leaves, spring onion or garlic leaves are the popular Nepalese choices of garnish.

See also

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References

  1. Boi, L.G.; Ltd, M.C.I.P. (2014). Asian Noodles. EBL-Schweitzer. Marshall Cavendish. p. 163. ISBN   978-981-4634-98-4.