Share
Thukpa is a unique traditional dish made with clear noodle soup, vegetables, meat, and spices. It is prevalent in most Himalayan regions, such as Tibet, Nepal and Bhutan. In India, this dish is commonly found in Ladakh, Arunachal Pradesh and Sikkim. Every state has its version of thukpa, and they are spelt differently like Thenthuk, Gyathuk, Thuppa, and Drethug due to their spicy flavours.
How Thukpa Came To India?
Thukpa has an exciting story on its arrival to India. In 1959, when the Dalai Lama left Tibet and travelled to India to seek refuge, he brought many things to India, including thukpa. Due to harsh cold weather conditions in the Himalayan region and the course of the journey, this noodle soup originated. It was in exile that the Dalai Lama’s mother introduced thukpa to the refugee community in India. Soon after, it became a prevalent and essential dish that protects them from the cold.
Flavours Of Thukpa
There are several variants of thukpa across Ladakh to Arunachal Pradesh. Usually, the base of bone broth or roasted barley is still used since the Dalai Lama has given it to refugees. Occasionally, in the thukpa, two primary ingredients have never changed: meat (mutton, yak, chicken, pork) and vegetables.
Current Status Of Thukpa
In the Northeastern parts of India, particularly Sikkim, Darjeeling, and Arunachal Pradesh, thukpa is hugely popular. It also became a staple diet among the Monpa community that lives in the native area. Another version of thukpa for this community is Putang thukpa, as they use buckwheat noodles made by flavoured yak meat or dry fish. In Sikkim, thukpa is served with dipped vegetarian or non-vegetarian momos. Thukpa is a traditional dish of all Himalayan regions specially made for special events, festivals, Tibetan New year, marriages, etc. However, whether you are in Delhi, Mumbai or any state, you can find thukpa. Just order from a Chinese restaurant and enjoy the hot warming bowl of Thukpa.
