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Maseura – Yam Nuggets

Written by orell on . Posted in Blog EN.

A Traditional Delight with a Modern Twist at Bamboo Retreat Hotel, Sikkim

«Maseura», also known as yam nuggets, is a beloved dish in Nepalese households, particularly in the hilly regions of Nepal, Darjeeling and Sikkim. Made from fermented, sun-dried vegetable balls, typically using the roots of a yam or taro plant along with leaves and black lentils, maseura has been a staple during the dry season when fresh greens are hard to come by. At Bamboo Retreat Hotel we grow the yam referred to «Dudhe Pindali» in Nepali language (Colocasia sp.). Once a common sight in every kitchen, maseura is now considered a luxury food, a nostalgic taste of the past.

  • Taro roots are edible when processed correctly by soaking, cooking and/or fermenting.

    Taro roots are edible when processed correctly by soaking, cooking and/or fermenting.

  • Taro roots are harvested in late autumn to early winter.

    Taro roots are harvested in late autumn to early winter.

Picture left: Yam plants, ofter refered to “Taro” (Colocasia sp) are hardy and perennial
Picture right: Taro roots are harvested in late autumn to early winter.

At Bamboo Retreat Hotel, we honor this traditional dish by preparing it upon special request, ensuring our guests get a taste of authentic Himalayan cuisine. Maseura, with its rich flavors and nutritious benefits, is a testament to the culinary ingenuity of the region, offering an alternative source of vegetables when the growing season is over.

The Tradition of Maseura

Maseura is more than just food; it is a connection to the land and culture of the hills. Each family has their own way of preparing this dish, with some using ingredients like chayote or broad mustard leaves in place of yams and black lentils. In Sikkim, various types of yams are cultivated, each offering unique flavors and textures that can be used for making maseura. Among the most popular varieties are Taro (Colocasia esculenta), also known locally as “gaderi” or “kalo kachu,” which has a mildly earthy taste and smooth texture. Another common variety is elephant foot yam (Amorphophallus paeoniifolius), known for its robust flavor and fibrous consistency. Both of these yams are well-suited for maseura due to their ability to hold up well during the fermentation and drying process, adding a rich depth to the nuggets. The use of local, organic yams not only enhances the flavor but also ensures that the maseura retains its traditional, nutritious qualities, connecting this dish deeply to Sikkim’s agricultural roots.

  • Taro-Wurzeln sind essbar, wenn sie richtig verarbeitet werden, durch Einweichen, Kochen und/oder Fermentieren.

    Taro-Wurzeln sind essbar, wenn sie richtig verarbeitet werden, durch Einweichen, Kochen und/oder Fermentieren.

  • After being harvested and washed, the roots are peeled

    After being harvested and washed, the roots are peeled

Picture left: Taro roots are edible when processed correctly by soaking, cooking and/or fermenting.
Picture right: After being harvested and washed, the roots are peeled.

At Bamboo Retreat, we celebrate this age-old tradition, sharing its story with guests who are eager to learn more about the rich heritage of Sikkim’s cuisine. For those who want to try maseura at home, we’re happy to provide this simple, authentic recipe.

Recipe: Maseura – Yam-Nuggets

Ingredients:

  • 500g black gram (black lentils)
  • 40g grated fresh yam
  • Chopped fresh garlic leaves (or dungdunge, an alternative local herb)
  • Chopped fresh coriander

Preparation:

  1. Soak the black gram overnight, then carefully remove the bran from the seeds.
  2. Blend the soaked black gram with a little water until you achieve a thick, finely minced paste.
  3. Mix the paste with the grated yam, garlic leaves (or dungdunge), and coriander.
  4. Shape the mixture into small balls (about the size of a Musleri nut) and place them on a bamboo palate.

Sun-dry the nuggets for about a week, ensuring they are completely dried. Once fully dry, store them in an airtight jar. Properly dried maseura can last for over a year, making it a great pantry staple.

  • Yam roots are ground

    Yam roots are ground

  • Next, the ground roots are either mashed or pureed.

    Next, the ground roots are either mashed or pureed.

Picture left: Yam roots are ground.

Picture right: Next, the ground roots are either mashed or pureed.

Cooking with Maseura

While the preparation of maseura takes time, cooking it is a relatively simple process. These yam nuggets can be transformed into delicious curries or soups. Below is a traditional way to cook maseura at Bamboo Retreat:

Cooking Method:

  1. Heat oil in a pan and lightly fry the sun-dried yam nuggets on medium heat for 2 minutes. Be careful not to over-fry them, as they can become bitter.
  2. Remove the nuggets from the pan and set them aside.
  3. In the same pan, add chopped onions and diced potatoes, sautéing them until golden brown.
  4. Stir in turmeric, salt, and a paste made from garlic and ginger.
  5. Add tomatoes and cook until they soften.
  6. Return the fried yam nuggets to the pan and stir them into the mixture.
  7. Add water to create a thick, flavorful gravy, and cover with a lid. Let the dish simmer until the flavors meld together and the nuggets are fully cooked.
  8. Serve hot with rice for a nourishing meal.

For a variation, you can use the same recipe to create a soup by adding more water. Maseura’s versatility makes it perfect for both a hearty meal or a lighter, comforting broth.

  • The mashed mixture is shaped into nuggets and laid out to dry.

    The mashed mixture is shaped into nuggets and laid out to dry.

  • The end product, dried 'Mausera' or 'Yam/Taro Nuggets,' has a long shelf life.

    The end product, dried ‘Mausera’ or ‘Yam/Taro Nuggets,’ has a long shelf life.

  • Dried Yam Nuggets

    Dried Yam Nuggets

  • Additional Ingredients required to prepare a savory Yam Nugget Curry include Potato, Tomato, Onion, Garlic, Chili and Chive or Coriander

    Additional Ingredients required to prepare a savory Yam Nugget Curry include Potato, Tomato, Onion, Garlic, Chili and Chive or Coriander

Picture top left: The mashed mixture is shaped into nuggets and laid out to dry.
Picture top right: The end product, dried ‘Mausera’ or ‘Yam/Taro Nuggets,’ has a long shelf life.
Picture bottom left: Dried Yam Nuggets.
Picture bottom left: Additional Ingredients required to prepare a savory Yam Nugget Curry include Potato, Tomato, Onion, Garlic, Chili and Chive or Coriander

Bamboo Retreat Hotel - image "Maseura - Yam Nuggets" 11

Yam Nugget Curry is an authentic and unique savory dish from the Himalayas.

The Story Behind Maseura at Bamboo Retreat

At Bamboo Retreat Hotel, we value sustainable practices and a deep connection to nature. Maseura fits perfectly into our philosophy, as it represents a sustainable, resourceful way of cooking that’s been passed down through generations. From our organic garden to your plate, we strive to offer our guests a taste of Sikkim’s culinary and cultural heritage.
Whether you’re exploring the stunning landscapes of Sikkim or seeking a culinary journey into the heart of local traditions, Bamboo Retreat offers an experience like no other. With its deep roots in the region’s ethnobotanical wisdom, maseura is just one of the many dishes that reflect the symbiosis between culture, nature, and food in the Himalayas.

Discover Sikkim’s Culinary Heritage

Your stay at Bamboo Retreat Hotel is more than just a getaway—it’s an immersion into the world of traditional Himalayan cuisine. Join us in exploring the timeless practices of sun-drying, fermenting, and cooking dishes like maseura, and take home not only memories but also recipes that connect you to the land.

Plan your journey and experience Sikkim’s rich culinary traditions with us.

Discover more about our tours and stays: Explore Rural Sikkim

Or book a customized trip: Bamboo Retreat Hotel Packages

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The Art of Fermentation in North Eastern India

Written by orell on . Posted in Blog EN.

Fermented Green Leaves, Radish Pickles and Saltless Radish Ferment

Fermentation is an ancient technique that has been used traditionally for food- and beverage refinement and preservation. Technically speaking fermentation is the process of converting carbohydrates to acids or alcohol with the help of certain microorganisms under anaerobic conditions. These microorganisms can be yeast, molds or bacteria such as lactic acid bacteria.

  • Broadlef mustard is an important winter vegetable in Sikkim

    Broadlef mustard is an important winter vegetable in Sikkim

  • Gundruk-production at Bamboo Retreat Hotel

    Gundruk-production at Bamboo Retreat Hotel

Besides wine, beer, mold cheese and many renowned food items such as sourdough bread, yoghurt and kefir are a result of fermentation. Kimchi (vegetable-ferments of Korea), soy sauce, sauerkraut, kumis (fermented mare’s milk popular in Central Asia and Mongolia), injera (an Ethiopian sourdough flatbread made from teff flour) and achar (Indo-Aryan word for pickles) are examples of fermented foods. In Northeast India the most popular fermented food items include “Gundruk” (fermented mustard leaf), “Sinki” (fermented radish), “Achar” (pickles) and soyabean-paste.

Fermented vegetables are good for health – a blessing for our gut by promoting good bacteria that support the growth of beneficial microbes in the intestine. This helps our digestive system and stabilizes the balance of the gut flora, thus boosting our immune system.

Gundruk-production at Bamboo Retreat Hotel

«Gundruk» is a very popular fermented food traditionally used to prepare a tasty soup or pickles in Sikkim, Northeast India and Nepal. It is made by fermenting the leaves of mustard, radish or spinach.

At the Bamboo Retreat we use fermentation to preserve produce from the property’s garden, mostly vegetables. The latest vegetable in season are green leafy vegetables such as a local variety of Brassica juncea, broadleaf mustard (Nepali: Rayo Saag). It grows abundantly in our gardens.
Gundruk not only allows us to preserve leafy vegetables but is also a must-try for any visitor. In addition to providing an authentic ethnic culinary experience, it offers numerous health benefits by supporting digestion and gut health.

  • Radish-leaves can also be used to make Gundruk

    Radish-leaves can also be used to make Gundruk

  • Mustard- and radish-leaves ready for processing into Gundruk

    Mustard- and radish-leaves ready for processing into Gundruk

The process of crafting Gundruk

The freshly harvested leaves are washed and chopped into smaller pieces. They are then layed out in the sun and left to slightly wilt for 1 – 2 hours in order to dehydrate them for better and more even fermentation. 

Thereafter check the weight of the juicy leaves and weigh salt: It should be 2 – 3 % of the weight of the leaves. Now sprinkle the salt over the wilted leaves and mix thoroughly to help draw out moisture from the leaves.  Then the salty crushed-leaf-mixture is packed into a closed, transparent, big-mouthed, clean glass-jar.

It’s essential to press the leaves down to remove air pockets and ensure the leaves stay submerged in their own juices. This helps in the fermentation process. The jar is then placed in the sun or a warm place for about 3 – 7 days. The fermentation time can vary based on the climate. 

When the green turns int a light brown and the leaves have developed the desired sourness and tangy flavor, the frementation process is stopped by completely drying the product in the sun. In our experience dried Gundruk can be stored for years. 

Gundruk is traditionally used to cook a delicious soup or stew mixed with soyabeans, onion, tomato and ginger. Another way of preparation is to cook it as a curry, mixed with onions and potatoes, served with steamed rice.

At Bamboo Retreat guests can seasonally enjoy traditional organic Gundruk soup or taste Gundruk pickle: Both are tasty specialities and popular tastes of Sikkim ethnic cuisine.

  • Broadleaf mustard leaves are pounded

    Broadleaf mustard leaves are pounded

  • The fermentation process takes place within large, transparent containers

    The fermentation process takes place within large, transparent containers

  • The fermentation process is completed through drying

    The fermentation process is completed through drying

  • Dried «Gundruk» has a long shelf life

    Dried «Gundruk» has a long shelf life

Gundruk Soup Recipe

  • Crush dried Gundruk
  • Heat a pot and add some oil; ad some fenugreek seeds and chopped green onions and stir till light-brown
  • Ad a pinch of turmeric-powder, a bit of ginger- or garlic paste and salt to taste
  • Ad finely chopped tomatoes and stir for a while
  • Ad crushed Gundruk while stirring to mix it well with tomatoes and spices
  • Ad water and boil until the aroma unfolds
  • Garnish with coriander or spring onions, serve hot.

  • Gundruk-Soup is often prepared with frish ginger, onion and tomato

    Gundruk-Soup is often prepared with frish ginger, onion and tomato

  • Gundruk-Soup and Gundruk-Pickles

    Gundruk-Soup and Gundruk-Pickles

Pickled Radish: “Mula ko Achar”

Radish pickle is another must-have variety of local ferments proudly crafted and appreciated by every home in the region. Radish is also a winter vegetable cultivated at Bamboo Retreat. Radish is eaten raw as salad, cooked as curry or made into pickle.

To prepare radish-pickle, freshly harvested matured radish is washed and cut into the desired shape, then kept to partially dehydrate in the sun for at least 3 days in full sun.
In a second step, mustard oil is mixed with salt, turmeric, chili and ground “panch phoron”, a spice-blend meaning “five spices”. This spice-blend is made up of equal parts of cumin, brown mustard, fenugreek, nigella and fennel. The radish is then mixed with the mentioned ingredients and filled into glass containers. These are kept in the sun to allow the fermentation process to unfold.

When the pickles are deemed ready the containers are moved to cold storage where they can be kept for months.

  • Finely chopped radish is dried

    Finely chopped radish is dried

  • Mula ko Achar ready for consumption

    Mula ko Achar ready for consumption

Sinki: Fermented Saltless Radish

“Sinki” is a type of non-salted fermented edible made primarily from radish-roots. The process of fermentation involves sun-drying crushed radish-roots to partially dehydrate them and then allowing them to ferment for couple of weeks. As the radish ferments, it transforms into a tangy, flavorful and slightly sour delicacy. Once the fermentation process has transformed the radish into a tangy, flavorful and slightly sour delicacy the process is halted by fully drying the product in the sun. Similar to Gundruk, Sinki can then be used for cooking or stored.

Sinki can be thought of as a fermented radish pickle. But its unique saltless preparation and the natural fermentation process set it apart from more conventional pickles. It is commonly prepared in the hilly regions of Nepal and Northeast India. In Sikkim Sinki enjoys great popularity. In regions where radishes grow abundantly, Sinki as well as Gundruk are a way to preserve food for the long winter months when fresh produce is scarce.

Traditionally, Sinki is used to prepare soups and stews and often served along with rice and lentil soup (dal-bhat). Its tangy and sour flavor complements the mild taste of rice and lentil-sauce (dal-bhat) perfectly. Like other fermented foods, Sinki is also often eaten as a pickle, enjoyed with meat dishes or as an accompaniment to a traditional meal.

  • Radish harvest

    Radish harvest

  • Radish is pounded

    Radish is pounded

  • Pounded radish is filled into transparent containers for fermentation

    Pounded radish is filled into transparent containers for fermentation

  • Once the fermentation process is completed, Sinki is dried

    Once the fermentation process is completed, Sinki is dried

Preparing Sinki is a time-intensive hands-on process, typically mutually crafted by families or communities during the winter months when radishes are in abundance.
Food-processing activities, such as preparing ferments together, offer families the opportunity to bond and work collaboratively, fostering stronger connections. Shared tasks promote communication, teamwork, and a sense of unity, not only within the family but also with the wider community. By preserving and passing down cultural food practices, families strengthen their sense of identity and harmony, creating lasting memories and traditions.

By following fermentation techniques for harvest-preservation, the Bamboo Retreat contributes towards the preservation of local knowledge and cuisine while offering our guests the opportunity to taste traditional flavors. As an added benefit, the daily consumption of fermented edibles are powerful probiotics that help boos our immune system.

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Turmeric – the golden spice

Written by orell on . Posted in Blog EN, english.

Turmeric root: a golden treasure of the plant world

Turmeric or curcuma is often referred to as the ‘golden spice’ and is a staple-spice in Asian cuisine. This root, scientifically known as Curcuma domestica, belongs to the ginger family (Zingiberaceae) and is known for its numerous health benefits. Curkuma is valued not only for its earthy flavour and bright yellow colour, but also for its anti-inflammatory and immune-boosting properties thanks to the ingredient curcumin.

Frisch geerntete Gelbwurz aus unserem Garten.

Freshly harvested turmeric-rhizomes

Kurkuma Pulver aus dem Garten des Bamboo Retreats im Nanglo aus Bambus

Handmade organic turmeric powder drying in bamboo basket

Turmeric has played a central role in ethnobotany for centuries – both in the kitchen and in traditional medicine. In Ayurvedic medicine in particular, turmeric is used as an indispensable ingredient to treat stomach problems and inflammation. In Hindu culture, too, turmeric is closely associated with religious
rituals and is regarded as sacred.

Enjoy turmeric at the Bamboo Retreat Hotel

At the Bamboo Retreat Hotel in Sikkim, sustainability and harmony with nature take centre stage. Here we grow various medicinal plants and spices in our own organic garden – turmeric is one of our valuable crops. At the hotel, we use turmeric in our cuisine. This closeness to nature and the traditional cultivation of turmeric make the hotel an ideal place for relaxation and detox. At Bamboo Retreat Hotel even one of our guestrooms is dedicated to the golden spice.

Frisch geerntete Gelbwurz aus unserem Garten.

This guestroom is dedicated to the golden spice

Helen präsentiert Zutaten

Helen presents ingredients to preserve «Chichire-Korila» (Cyclantheria pedata) with black salt and turmeric. The tray is woven of banboo, called «Nanglo» in Sikkim.

Helen präsentiert Zutaten

Turmeric in bloom at Bamboo Retreat Organic Garden

Travelling to the Bamboo Retreat not only offers the opportunity to experience the breathtaking Himalayas, but also the richness of the region’s ethnobotanical traditions. Helen Kämpf, co-founder of the hotel and the travel platform sikkim.ch, shares her knowledge of local medicinal plants and their
uses.

Black Turmeric

Black turmeric (Curcuma caesia) is the lesser-known counterpart to the widely used yellow turmeric (Curcuma longa). While yellow turmeric is prized for the bright yellow color of ist rhizomes and its earthy flavor, black turmeric has a deep, purplish-blue hue and a more pungent, camphor-like aroma. Unlike yellow turmeric, which is celebrated for its culinary uses and anti-inflammatory properties, black turmeric is predominantly used in traditional medicine, particularly in Ayurvedic and folk remedies. It is believed to have potent healing properties, especially in treating respiratory issues, pain relief, and improving digestion. Black turmeric can be used fresh, dried as powder as a tincture or Oxymel.

  • Freshly cut black turmeric, Curcuma caesia

    Freshly cut black turmeric, Curcuma caesia

  • Powder made of dried black-turmeric root can be used to boost the immune system.

    Powder made of dried black-turmeric root can be used to boost the immune system.

  • Longmit shows harvest of black turmeric (kalo haldi) at Bamboo Retreat Hotel

    Longmit shows harvest of black turmeric (kalo haldi) at Bamboo Retreat Hotel

A special recipe that Helen reveals is the ‘Golden Oxymel’ – a soothing mixture of honey, apple cider vinegar, lemon, ginger and turmeric. This tried-and-tested recipe is not only healthy, but also incredibly tasty.

Recipe: Golden Oxymel

  • 150g liquid honey
  • 50g apple cider vinegar
  • 1/8 organic lemon
  • 2cm organic ginger
  • A small piece of organic turmeric root or 1/2 tsp turmeric powder

Bamboo Retreat Hotel - image "Turmeric – the golden spice" 37

Oxymel with turmeric serves as an immune system booster

Preparation: Mix all ingredients well and store in a glass container. The Oxymel can be taken pure, dissolved in warm water or added to salad or soups. Take 1 – 2 Teaspoons a day – perfect for a daily immune boost.

Travelling to Sikkim – discover the world of spices

A visit to the Bamboo Retreat Hotel with us in Sikkim is more than just an ordinary tour. It is a journey of discovery into the world of ethnobotanical medicinal plants and their many uses. The combination of tradition and modernity can be experienced here while you enjoy the beauty of the Himalayan region. Discover the secrets of turmeric and other medicinal plants on our tour « Rural Sikkim»

Our round trip through Sikkim emphasises the breathtaking nature, the cultural highlights and the life of the locals to provide you with true insights on the land and its people. Stay overnight with a local family and immerse yourself in villages and family life. And enjoy fine locally owned hotels and lodges that reflect Sikkim’s culture and history. On your trip, you will of course also visit the most beautiful
monasteries and temples that this culturally rich region has to offer. Enjoy amazing landscapes and the world’s third highest mounten, Mt. Khanchenjunga. Discover our travel packages or book a customised trip to suit your taste via sikkim.ch

Bamboo Retreat Hotel - image "Turmeric – the golden spice" 39

Discover the beautiful plants and landscapes in Sikkim.

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Sikkim – The scent of traditional cleansing & healing in the Himalaya

Written by Helen_K on . Posted in Blog EN, english.

In the air lies an uplifting herbal scent. The pleasant smell of the smoke creates an environment of devotion, dignity and inspiration that supports our prayers and meditations.

Traditional cleansing and healing in the Himalaya

Later the guide lets us know that the calming of our spirit is thanks to the herb mixture “Lawudo”.

“Lawudo” is made up of three parts of rhododendron leaves, 2 parts of junipers tips and a small part of juniper berry. This incense mixture is often used during meditate or prayer as it harmonizes, stabilizes and calms the emotions. We can only confirm this.

Spiritual healing by connecting to the divine

The burning of incense has always inspired people to help connect them with the divine. At Bamboo Retreat Hotel,we use the opportunity, to learn more about the traditions of healing body and mind in the Sikkim Himalaya. We try different mixtures to see their effects. WE may find an incense that fits your needs and that can help bring harmony to you. Burning incense can ensure a harmonic way to start the day during your visit at Bamboo Retreat Hotel and at home.

A GIFT FROM GOD – SIKKIM‘SPOWERFUL PLANTS!

The area of Sikkim with its subtropic valleys and the snowy majestic mountains (in Sikkim Northeast India, with the thrid highes mountain, Khangchendzonga), the diversity in climate zones, is blessed with many different plants used for incense. In the woodlands located in the southern hills,you can find aromatic plants like ginger, galangal, mugwort, costus and ginger lily. The northern hills are in a colder and drier climatic zone. Here powerful incense-plants prosper such as mountain juniper, thistles and meadow violet.

Along the southern mountains, the Deodar Cedar is found, whose resin, pines and bark are also used for smudging. Incense-plants of the Himalayas are praised all over the world since they create a special feeling of expansion and clarity. People say that the location of a plant determines the healing energy it releases when burnt. Get yourself convinced and bring try a variety of our homegrown Himalayan incense-plant mixtures available for sale at Bamboo Retreat Hotel.

  • Bamboo Retreat Hotel - image "Sikkim – The scent of traditional cleansing & healing in the Himalaya" 41

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  • Bamboo Retreat Hotel - image "Sikkim – The scent of traditional cleansing & healing in the Himalaya" 43

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  • Bamboo Retreat Hotel - image "Sikkim – The scent of traditional cleansing & healing in the Himalaya" 45

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  • Bamboo Retreat Hotel - image "Sikkim – The scent of traditional cleansing & healing in the Himalaya" 47

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A message to heaven

A life without a noticeable and omnipresent spirituality is not thinkable in the former kingdom of Sikkim. Smudging and the burning of incense are indispensable part of daily prayer and meditation. The rising smoke of incense plants is considered holy and is said to help protect and cleanse the home and its surroundings People have been studying the effects of these scents for centuries and are used not only in private homes but also in many monasteries during daily meditation to ensure a better connection to spirit and the way up to higher truths.

HOW INCENSE PLANTS SUCH ASJUNIPER AND CEDAR STILL INFLUENCE THE LIFE OF PEOPLE

The daily life in Sikkim is inseparably bound with spiritual life. In every home people perform smudging ceremonies while reciting powerful prayers (mantras) to honor gods of protection, the buddhas and nature dieties. To ensure a deep connection to the divine.

All temples and monasteries have incense-ovens built of stone outside in which entire branches of the juniper or cedar are burnt for incense during prayer and special ceremonies.

In their homes people either use incense sticks or burn a small amount of incense-plant material on a piece of hot coal inside an incense-container. People who can afford it use incense sticks or incense powder. In front of the house altar, there is usually a container filled with sand. People put their incense sticks into it to let them develop their warming and harmonizing scent.

SMUDGING FOR HEALTH AND DEVELOPMENT OF AWARENESS

People of Sikkim, now and then use the smoke of incense to cleanse their homes. With the help of cedar and salt rooms are being neutralized and cleared of negative energies. Don’t you want to try this tradition by using incense herbs grown organically in our gardens?

Surely you are familiar with the feeling that a room has “bad air” and opening the windows won’t change that. Emotions, thoughts, and actions influence the energy in a room and create a feeling of trouble and anger. The use of incense-smoke is a powerful way to change and neutralize this kind of vibe. For this reason, people around the world make use of incense-burning, especially in temples, churches and holy shrines where many people come together.

THE HEALING PROPERTIES OF OUR DIFFERENT INCENSE PLANT MIXTURES

“Scent overcomes the mind”. The smoke of burnt incense induces a calm in the deep structures and caves of our consciousness. It pacifies spirit and mind at the same time.

At Bamboo Retreat Hotel shop, you can buy a variety of incense plants and incense plant mixtures.

Citronella and Lemon Grass

  • Parts Used: Leaves
  • Advantages: Refreshing and uplifting
  • Citronella and lemongrass belong to the family of sweetgrasses (Pocaceae)
  • They are rich in essential oils and automatically release an aromatic and well-smelling smoke when used as incense
  • Effect: It creates a positive atmosphere that promotes letting go, healing, positivity, and effortlessness.

Indian Wormwood/ Indian Mugwort (Artemisianilagirici)

  • Nepali: Titeypati
  • Used Parts: Leaf and stem
  • Advantages: Relaxing and calming
  • Mugwort belongs to the family of Asteraceae. It is a hardy bush, which can grow up to 2 meters in height. It doesn’t only grow in Asia but is also found in Europe and North America. It is known as one of the most important magical plants in Europe.
  • Effect:When used as incense, mugwort can help in to make decisions, and letting goes of the past. If it is used as incense sticks it has calming, relaxing and warming properties that ensure a good sleep.

Japanese Red cedar/ Japanese Sugi Pine (Cryptomeriajaponica)

  • A bundle of incense sticks
  • Nepali: Dhoopee
  • Used Parts: Leaf, branch tops, branches, bark
  • Advantages: Cleansing
  • Japanese cedar is part of the monotypic family of the conifer trees in the subfamily of the cypress Cupressaceae. It was a present from Japan to the king of Sikkim, and ever since has been growing in many parts of the region.
  • Effects: It is very commonly used as an incense plant, especially during big ceremonies. Its properties are similar to the ones of the Himalaya cedar and is said to bring luck, protection, and strength.

BlackJuniper (Juniperusindica/ Juniperus recurva Recurva)

  • Nepali: Bhairung Patti
  • Bhutanese: Shukpa Sang
  • Used parts: needles, tops of the branches, branches and the resin.
  • Advantages: it increases attentiveness
  • In the northern hemisphere, there are about 40 types of juniper. In the Himalaya, there are types of juniper that can grow up to 6000 meters. And the black juniper is considered holy.
  • Effects: Juniper-incense is often used for the morning cleansing.

Dwarf rhododendron (Rhododendron-Anthopogon)

  • Nepali: Sun Paati
  • Bhutanese: Phalup Sang
  • Used parts: leaf
  • Advantages: it increases trust
  • This kind of dwarf rhododendron is a low bush that grows in the heights of Sikkim. When used as incense it has a soft, sweet-fruity and warm scent and is famous along with the hill juniper berry, which makes up the Lawudo-Curing Mixture
  • Effects: As an incense, it stimulates the heart and blood circulation. Psychologically it strengthens trust and gets rid of feelings of fear and suppression. Because of this, it is used with emotional instability and states of fear.

Ways of healing through incense are diverse in the western world too. Besides the eastern method of incense burning another method is used in aromatherapy whereby suitable incense-plants or essential oils are kept on a warm source to allow the scent to spread slowly and distributes itself all over the room.

Learn more about this wonderful traditional that is lived by at Bamboo Retreat Hotel. We are looking forward to meeting you.

Bamboo Retreat Hotel - image "Sikkim – The scent of traditional cleansing & healing in the Himalaya" 49

Er wählte Rumtek als seinen neuen Sitz und baute das Kloster neu auf und errichtete oberhalb des alten Klosters das neue Kloster Rumtek, von welchem auch das Bild ist. 1966 weihte der 16. Gyalwa Karmapa das neue Kloster ein. Oberhalb des Klosters wurde in den 1990er Jahren das Gebäude einer Klosteruniversität errichtet. Dieses Gebäude wurde durch das Erdbeben 2011 erheblich beschädigt.

Das Kloster liegt ca. 25 km von Gangtok entfernt, die Fahrtzeit vom Hotel dauert ca. 90 Minuten. 

Jeden Abend gab es ein grandioses 3-Gänge Menü. Die Speisen werden alle frisch zubereitet, meistens in kleinen Schüsseln serviert. Neben Fleisch, frischem Gemüse aus dem Garten und tollen Gewürzen, überzeugten mich die täglich wechselnden Nachspeisen. 

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The holy caves of Sikkim– feel the spiritual heart of the former himalayan kingdom of Sikkim in India vividly

Written by Helen_K on . Posted in Blog EN, english.

Sikkim is the former buddhist kingdom in the Himalayas- it shows us the secrets of the Buddhist culture, opens our hearts and gives us a new perspective & inspiration. We believe that a visit to Sikkim’s mystical places of power can help us reconnect with our heart.

Sikkim is a paradise

Sikkim is a paradise for people who are attracted to magnificent mountain ranges, different cultures and natural ways of living.

Here people searching for spiritual guidance can obtain inspiration – there are not many places where one can find so many holy mountains, lakes, rivers, caves, temples & monasteries – along with the magnificent landscapes.

On our journey to the Sikkim’s holy caves, we will enjoy the breathtaking views looking up to Sikkim’s diety of protection, the third highest mountain on earth which stands: Mount Khangchendzonga.

To understand the value of these holy natural places, we will introduce you to the man who blessed this location with his presence.

Bamboo Retreat Hotel - image "The holy caves of Sikkim– feel the spiritual heart of the former himalayan kingdom of Sikkim in India vividly" 51

Guru Padmasambhava

Guru Padmasambhava (in English: born to the sacred lotus), also called Guru Rinpoche, is remembered as being the founder of Buddhism in Tibet. In Sikkim and Tibet, Guru Padmasambhava is honored with the title “second Buddha” an incarnation to the historical Buddha Shakyamuni.

During the 8. century Guru Padmasambhava at the request of the tibetan king Thrisong Detsen (756-796) spread Buddhism in Tibet. During his journeys to and from Tibet, he visited Sikkimseveral times where he meditated in many places and also predicted that in a few centuries, Buddhism would establish itself in this area. On his journey, he hid many of his spiritual treasures encoded in secret places, such as the caves of Sikkim, which have ever since been considered holy.

Buddhist holy sites are usually special because of the people who mediated in these places. They believe that holy people’s presence and meditation have left these places blessed and with healing powers.

Experience the holy land
Experience the holy land.

Enough of the history and let’s get back to our journey: It is an empowering and inspiring adventure to visit the five holy caves in Sikkim with Terralaya Travels. We trust in the “healing and cleansing power” that the visit of these caves may have and we leave our western skepticism at home.

THESE CAVES ARE LOCATED IN ALL FOUR DIRECTIONS FROM TASHIDING, THE SPIRITUAL HEART OF SIKKIM.

On this journey we focus on our inner self – the environment and «energy» of this land may help us let go of stress and the hustle of modern life. We look forward to feeling in harmony with ourselves and nature – and will surely experience unforgettable moments in this amazing land with ist special people.

  • We will visit:
    Sharchhogbayphung – the secret cave
    Khando Sangphuk– The cave of fairies
    Dechenphu oder Dechenthang– The cave of luck and happiness
    Lharinyingphug – the old cave of the god of hills. The holiest of all the caves are truly hard to reach. A good endurance but as well a strong will is required, to walk up the steep path that gets us to the cave Lharinyingphug
    Tsechephug– The central cave of Tashiding

The reason why natives undertake the strenuous pilgrimage treks is due to the cleansing and healing benefits that are said to derive from a visit.

In this cave Teron Rinchen Lingpa found the hidden treasures of Guru Padmasambhava and decoded them for the rest of the world: Many of the visitors believe that a visit to these caves can help fulfill their wishes for a long life, wealth and prosperity and that they will be blessed with many children.

The Holy Capes in Sikkim
The Holy Capes in Sikkim

Are you curious yet? On this mystical trip, there is so much more to discover. You will find more information under www.sikkim.ch

The Bamboo Retreat Hotel and Terralaya Travels lead you to unforgettable places and let you experience stories right there. We always keeping in mind our goal to offer a bridge between cultures – as well as offering doors to open hearts.

The optimal time for this journey in Sikkim is November and December, when the nights get colder and the rainy period is over and the morning fog disappears. Then you can best admire the view over the majestic mountain ranges of the Himalaya.

Another great time is during September, October, March, April or May. The trip can be booked individually from one person onwards.

The journey can be adjusted to your wishes and personal needs. For example, if you are not physically fit, we can offer this journey without the caves that require trekking to reach them and with other points of interest to your liking instead.

For further information, contact us. We are looking forward to meeting you.

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What actually is permaculture?

Written by Helen_K on . Posted in Blog EN, english.

In China they say, life begins with the day you build a garden. 

Permaculture at Bamboo Retreat Hotel

Keeping in mind the many studies that teach us about the many different ways the body and soul benefits from the work with plants. Clearly, the Chinese proverb wasn’t exaggerated: After twenty minutes the release of stress hormones decreases, the blood pressure reduces, heartbeat and pulse slow down. Movement and exercise in fresh air benefit the entire body, it loses tensions and balances the monotone movements and hardships of your daily life. All of these are reasons that make gardening a highly effective medicine against typical complaints of the modern life. Furthermore, it creates a positive environment: digging in the ground and the sweet scent of flowers and the smell of wet soil gets rid of negative thoughts. Gardening can also help with depressions, as studies have shown.

We want to take it a step further, and not only have a sustainable garden but also inspire others to try so.

Our vision at the Bamboo Retreat Hotel is to live in harmony with nature. For this reason, we have been working on growing and farming with the principles of permaculture.

Permaculture is diverse and full of life

without the burdening amount of work. Every plant, every animal, and each microorganism has a place in the natural cycle.

But what is permaculture and how is it different from a normal garden.

Permaculture started developing in the 1970’s when Bill Mollison and David Holmgren established it. They used it as an opposition to the industrial agricultural system. The success of the permaculture was based on the efficiency and sustainability of the invention and it was deeply influenced by organic farming.

In 1978 Bill Mollison published his first book “Permaculture One”, with what he won the alternative Nobel prize in 1981. In the book, he describes the concept of agriculture connected to the environment. 2008 he published another book with the name “Permaculture Two”. In both books, Mollis describes his design approaches and shows how permaculture is an attitude that includes planning and designing for entire villages.

PERMACULTURE DOESN’T ONLY PROVIDE OUR BODY WITH NUTRITION BUT IT ALSO NOURISHES SOUL AND SPIRIT.

In order for humans, animals and plants to live together in unity rules and principles were established. Organic farming is very high on the list of permaculture rules and is an important part of the entire system.

When there is a diversion of fruits and vegetables in the same garden, it comes very close to the natural ecosystem and there is always something edible available. But also perennials play an important part so that we can go without a high use of energy.

The basics of permaculture are built upon three pillars:

  • Care for the earth and environment,
  • concern for the people and
  • limitation of the consumption and growth,

but as well sharing the leftovers with others.

The goal of permaculture is to create a small and edible ecosystem, they can be as big as in the agricultural business but as well small ones like ours in our own permaculture garden, in the Bamboo Retreat Hotel.

We want to create a small paradise on earth in Sikkim and we already have the foundation. However, we are still at the beginning of our project and are still working on our design and garden layout. Only if the garden is a well functioning and dynamic system, we can let nature have its turn.

WE WOULD LIKE TO DESCRIBE OUR GARDEN IN SIKKIM TO YOU.

The Bamboo Retreat Hotel is located in the middle of terraced rice fields, forest, gardens and streams on three hectares of land, on the opposite side of the city Gangtok. In our gardens, we cultivate completely organical and we have a diversion of local and general vegetables, flowers, herbs and healing plants. With our permaculture techniques, we try to increase the diversion of our garden and richness of our soil.

In our garden, we harvest completely organic vegetables like local root vegetables, potatoes or cauliflower but as well as many different types of the local leave vegetable (from the mustard family) but also mint varieties. In our garden, you can also find stevia, garlic, beans, corns, peas, and carrots. In the kitchen we also like using a great variety of the traditional and local millet, furthermore, we also use many herbs.

The plants we cure also come from our garden. And notice that our lemon and citronella grass which we use for the special bath treatments at the Bamboo Retreat Hotel are as well from our garden.

And there is still more! We also have pumpkins and wormwood!

In our fruit garden, we grow guavas, lemons, bananas, cape gooseberry and tree tomatoes. And this year, we are grateful to pick kiwis for the first time.

The permaculture has a developed an ethical understanding. However it isn’t about dogmas or belief systems, but the ethics of the permaculture is more about doing the right thing.

This is the motto we live by in Sikkim. We take care of our nature, furthermore, we respect our environment. We would be happy to share our little paradise with you, our guests, and invite you to witness and accompany our team into the garden and be close to mother earth in India.

Of course, we use our organic harvest in our restaurant in the Bamboo Retreat Hotel. For our kitchen staff, it is really important that they use the fresh regional ingredients and adjust our menu to the seasons.

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Volunteers wanted!

As well we are always happy to get help from people who have experience with permaculture and permaculture design are willing to have a working holiday here at our hotel in Sikkim. Do you want to share your experiences with us and help us with the expanding of our garden? Then we are really happy to get to know you. We are always eager to learn new methods and to expand our design.

Or do you have experience in the pedagogical field and be prepared to give local school classes an experience with nature?

If you are interested in any of these, we are looking forward to exchanging messages with you. Find us on Workaway or check our website under Working Holidays for more information. There you can find everything you need.

We found some of our information on the pages www.permakultur-design.at and www.permakultur.farm.

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Stevia, the natural sweetness without calories!

Written by Helen_K on . Posted in Blog EN, english.

The natural sweetener in the Bamboo Retreat Hotel, Sikkim

Stevia has caused a hype, like no other plant

Stevia rebaudiana – also called sweet herb – is a herb which was discovered in South America in 1887 and first found its use only in toothpaste. Today, stevia leaves are approved as a food, especially its extract is used as a sweetener. Many people actually prefer this sweetener to the traditional sugar.

It is unbelievable that stevia is up to 300 times sweeter than sugar, and it is completely free of calories. The human organism completely discards stevia and as well for your teeth, it is better than sugar, because tooth decay and plaque is not encouraged by its consumption.

On the other hand, stevia does have one negative aspect. Some people do not like the slightly bitter aftertaste of stevia – but others are not aware of this.

However, I encourage you to try it! For our herbal teas, we use stevia as a sweetener and rely entirely on the natural sweetness!

Sitting on the terrace of Bamboo Retreat Hotel, holding a hot cup of tea in your hand
while enjoying the pleasant mountain view, will make you forget everything around you. This is the perfect way to conclude an exciting and inspiring day.

All herbal teas are collected from freshly harvested herbs at Bamboo Retreat Hotel and our organic stevia and mints can be purchased by our guests in the in-house shop in Sikkim. We provide stevia in the form of dried leaf, usually as a part of a herbal tea mixture containing dried mint leaf too. Definitely, a nice souvenir to bring back home and to remind you of the wonderful time you had on your vacation.

At a glance: Stevia sweetener obtained from the leaves of the stevia plant is available as dry leaf. Free of calories, suitable for diabetics and non-cariogenic, ideal as a sweetener for hot and cold drinks!

Are you interested in learning more about stevia and it’s using? Then we can highly recommend “The Stevia Story” written by Bill Bonvie, Donna Gates and Linda Bonvie.

If you have any questions or would like to have any additional information about the Bamboo Retreat Hotel in Sikkim, India, please contact us.

As well we are happy to prepare a personal offer for you to get to know the northern region of India. Bamboo Retreat Hotel is the ideal base from which to explore Sikkim and the surrounding area. Terralaya Travels has been specializing for many years in organizing individual trips to India (especially Northeast India and the Indian Himalayas), Bhutan, Bangladesh, Myanmar, and Mongolia.

YOU LOVE TO TRAVEL AND WANT TO GET TO KNOW FOREIGN CULTURES?

Then perhaps a working holiday at the Bamboo Retreat in Sikkim, India is the right choice for you! We are looking for people with experience in permaculture, hotel or restaurant management, preservation or with social media skills. Here you can find more information about our volunteer program.

We found some information about Stevia at wikipedia.org/wiki/Stevia.

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Fresh Herbal Tea – what a treat!

Written by Helen_K on . Posted in Blog EN, english.

If only I had known how to rhyme, I would have written a poem on this bewitching herbal tea served in exquisite ceramic mug carved with Tibetan art.

What a treat!

Oh! The aroma is so enticing, I couldn’t resist the temptation of a whole teapot for myself.

I have spent many afternoons in this serene himalayan place (Bamboo Retreat Hotel), drinking soothing cups of herbal tea while reading my favourite Sherlock Holmes stories. Sometimes I even lose a track of count – but why should I care? Herbal Teas are so soothing. Bamboo Retreat’s fresh Herbal Teas have more benefits than you could ask for: If blended with peppermint, it acts as a digestive aid and also helps in mitigating muscular contractions. One can also go for fresh ginger tea along with honey or lemon to ease throat pain, cold and nausea. I could go on and on but I would rather suggest you to savour it yourself and let your body experience its miraculous effects.

True indeed! Best things come in small packages. So is herbal tea, easiest to prepare and consume (“no pressure on your intestine!”). Bamboo Retreat Hotel’s classic Herbal Tea is  prepared with mint varieties and stevia, a natural sweetener. These herbs are cultivated in the Bamboo Retreat Hotel’s garden and plucked out fresh to prepare and serve the natural and organic herbal tea to their guests.

Here my morning starts with a healthy breakfast made of organic vegetables and grains accompanied with Ginger Herbal Tea set out in the garden which overlooks the majestic Himalaya ranges and Gangtok city. What a fresh start!

AROMATIC PEPPERMINT HERBAL TEA

After a big afternoon meal or while enjoying the mesmerising dusk from my balcony, I treat my stomach with aromatic peppermint herbal tea.

I thought my romance with herbal tea would come to an end when I get back to my noisy, bustling and hectic city life. But all thanks to Bamboo Retreat Hotel, not only they conduct workshops on herbal tea preparation but also sell dried leaves/herbs (selectively plucked from their lush green garden) to city dwellers and herbal tea lovers like me from all around the world.

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Himalaya, Sikkim - The Ecotourism Capital of India

Sikkim – The Ecotourism Capital of India

Written by Helen_K on . Posted in Blog EN, english.

Today, no spot on earth is too far away to reach. With the help of technology, people are discovering new places everyday to explore and vacation. Visiting exotic locations is becoming more and more common today. Quaint locations in the hills, the deserts and the wildlife reserves are becoming hotspots for tourism. While it makes for great photos on Instagram, sometimes what gets ignored is that the environment and biodiversity around is damaged irreversibly in the process. This is why the concept of ecotourism has become the new keyword when it comes to visiting biodiversity-rich locations.

Sikkim as a role model

The World Conservation Union (IUCN) defines ecotourism as :

“Environmentally responsible travel to natural areas, in order to enjoy and appreciate nature (and accompanying cultural features, both past and present) that promote conservation, have a low visitor impact and provide for beneficially active socio-economic involvement of local peoples.”

Ecotourism is basically caring for the environment and the people you are visiting. You should be sure that your visit is not a cause for damage to the biodiversity of the place. Also, the money you spend should benefit the local people instead of the big tourism agencies. When companies take over, they treat the place that they take you to like a place of commerce. It is better to visit a place where you are hosted by the local people, who call that land their home. It makes for a overall immersive experience where you understand their culture and enjoy good company.

Ecotourism in India

When it comes to India, each state in India boasts of a wide range of biodiversity from the north to the south. But, ecotourism has been slow to catch up in different places. There are places that have faced a lot of damage to their ecology due to the high influx of tourists. From air pollution to solid waste pollution to shortage of natural resources like water; there are a number of problems that are brought on by reckless tourism. This is apart from the fact that natural ecosystems in these places are being tampered with; affecting a number of plants and animals.         

Sikkim has the highest biodiversity in India. Though Sikkim has only 0.22% of the landmass of India, it is home to 26% of the biodiversity. The eastern himalayas along with the western ghats are two of the only 18 biodiversity hot-spots in the whole world. According to the government of Sikkim, the state is home to over 4500 flowering plants, 550 Orchids, 36 Rhododendrons, 16 Conifers, 28 Bamboos, 362 Ferns and its allies, 9 Tree Ferns, 30 Primulas, 11 Oaks, over 424 Medicinal plants, 144+ mammals, 550 Birds, 48 Fishes and over 600 Butterflies.

Ecotourism in Sikkim

Sikkim, home to such natural treasures has been ahead of its time in embracing ecotourism. The Kanchendzonga National Park, the biggest gem of Sikkim has been a major attraction for people from around the world for trekking, adventure activities and mountaineering. It has also been recognized as a World heritage site for the waterfalls, lakes and glaciers that come within its boundary. It is one of the spots in India that has been able to retain its immaculateness even with the high number of tourists over the years.    

This has been possible due to the Sikkim government taking steps to formulate a strong ecotourism policy that ensures that the beauty of Sikkim is maintained. The whole of Sikkim is split into 11 ecotourism zones and they are being developed to improve the the experience of visitors. With visits to interior villages, homestays and cultural exchange activities, Sikkim has shown the way for the successfully implementing of the principles of ecotourism. With the local people directly benefiting from such ecotourism, it becomes a great a win-win-win for the tourists, the locals and the environment.

Principles of Ecotourism of Sikkim, vision sustainability social responsibility

The Bamboo Retreat is an eco-friendly resort that is following the above principles, situated a mere 35 – 45 minutes drive from the hustle and bustle of down-town Gangtok. We would be more than happy to host you during your stay in Sikkim.

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