Thukpa

Thukpa (Tibetan: ཐུག་པ ; 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 among Tibetan people and Himalayan people of Nepal. The dish is also consumed in the region of Sikkim, Darjeeling, Kalimpong and Arunachal Pradesh in India. It is also popular in the Ladakh region and the state of Himachal Pradesh. Thukpa is also eaten in Bhutan, where it is a type of porridge.[1] There are numerous varieties of thukpa in Tibetan tradition, including:

  • Thenthuk (Tibetan: འཐེན་ཐུག་, Wylie: 'then thug ): Hand-pulled noodle
  • Gyathuk (Tibetan: རྒྱ་ཐུག་, Wylie: rgya thug ): Chinese noodle
  • Nepali (Nepali: थुक्पा)
  • Pathug (Tibetan: བག་ཐུག་, Wylie: bag thug ): Hand-rolled pinched noodle (like gnocchi)
  • Drethug (Tibetan: འབྲས་ཐུག་, Wylie: 'bras thug )
Thukpa
TypeSoup
Region or stateTibet and Nepal
Associated national cuisineNepal

Etymology

Thukpa has been described as a "generic Tibetan word for any soup or stew combined with noodles."[2]

Nepalese Thuppa

Nepalese thukpa

The Nepalese version of thukpa is much influenced by Nepali tastes and therefore contains chili powder, masala (usually garam masala), which makes it hot and spicy with a dominant Nepali curry flavor.

gollark: I DEFINITELY didn't do that whatsoever.
gollark: Is it? Oops.
gollark: (SHA-384)
gollark: Did you know? The hash of my entry is 8a15cdbc0c99c9796bd5ce7ba8a9f9bf1616bf7dc2fa4b8ade4ed4e5baec57eac6eecacd0d9697204004a46395e2139e.
gollark: I precommitted to it, see.

See also

References
  1. Girl, Druk (2019-07-16). "How to make Veg Thukpa in Easy Steps | Recipe". Druk Girl. Retrieved 2020-06-16.
  2. Boi, L.G.; Ltd, M.C.I.P. (2014). Asian Noodles. EBL-Schweitzer. Marshall Cavendish. p. 163. ISBN 978-981-4634-98-4.

2. Thukpa as a Porridge in Bhutan


This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.