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

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" 1

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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Northeast India Cultural Journey

Northeast India with fascinating visits to the tribal festivals!

INDIA, aromas of spices, colorful saris, majestic mountains, everybody has their own imagination of the country. India isn’t only a huge country but also a very diverse country.

Northeast India Experience the tribes

An old Indian proverb says:
Quietness is not found on the top of the mountains, loudness is not found in the markets in the cities, both of these are found in the heart of the people.

Experience the different regions, the diverse people, and their cultures now. Let the unforgettable encounters come into your heart and let them build a bridge between the worlds, you can do all of this on our cultural journey in northeast India, which is available for booking from now on.


At a glance:
Northeast India-Trip with indigenous festivalsNortheast India-Trip with indigenous festivals
22 days- alternative extension Tripura +4 Days

27.03.2019 – 17.04.2019
Extension Tripura: until 21.04.2019

We will travel to the following regions:
Manipur, Nagaland, Assam, Meghalaya & Arunachal Pradesh
optional: Tripura

Do you know the meaning of the original Indian flag?
It tells us a lot about the Indian people, the fascinating contrasts, and differences, that characterize and make up India: Orange represents Hinduism, green stands for Islam, and the white stripe is for all the other religions and serves as a peace barrier between the different spiritualities. The flag symbolizes the diversity of religions since there is no official religion. During our India culture trip, we will experience over and over again how much of the Indian populations day is affected by belief and tradition.

The priorities on our India tour are the indigenous tribes and their celebrations. We will visit the northeastern part of India and we will go on a very special cultural journey. The regions Arunachal Pradesh, Nagaland, and Tripura are still very traditional and are characterized by its neighboring countries Bhutan, Tibet, and Nepal. As well it isn’t a very touristic area. You will get to know the real India with modest and simple but authentic food and hotels.

You can especially look forward to the indigenous celebration. The festivals only happen once a year and are traditional, fascinating and unique, that you will say, I have never witnessed something like it. Probably you will never experience any festivity with the same ambiance. It is not only that the native celebrations get rarer but also that they usually aren’t that close together.

Let’s build bridges to the Indian culture together:

Firstly we will attend a celebration called Aoling hosted by the Konyak tribe. Traditionally the festivities have a span of 6 full days and its purpose is to honor the spring and pray for the gods blessing for the upcoming harvest. Every day in the week of celebrations has its own special meaning and is accompanied with ancient rituals, dances, musical performances and special dishes. In the next 3 days, we will experience the Aoling festival together with many different tribes and we will also get to know about their cultural differences.

Next, we will get to know the Mopin-Festival

It is a traditional festival of the native Adi Gallo tribe. They celebrate it to scare off evil spirits and to bring luck and happiness to the people. Traditional dances named “popir” are performed by the women while music and expressionistic singing give the ritual its luminosity. We will experience and witness the Mopin celebration for several days

Folkmusic with the tribes

We will encounter many religions and diverse cultures and be close to the Indian folk music and you will accompany people that honor their gods and bring them sacrifices. You will be able to witness quiet prayers but also jolly dances.

India is a heavily spiritual country with a special allure. Witness the magic and visit the traditional tribe celebrations in the march and April of 2019.

The journey was organized by Terralaya Travel, a very experienced tour operator in India, which is lead by a Swiss woman who lived in northeast India for many years. She doesn’t only know the culture but also has contact with many natives. This is clearly noticeable by the organization of the trip. Everything is prepared and coordinated for you and you will be able to get a deep insight into the culture and life in the northeastern part of India. Terralaya Travel will also provide help with all legal documents that are needed for entry to India and the appliance for the visa.

Here you can read the detailed plan for the trip.

If you have any questions do not hesitate to contact us we are happy to help with any questions and discuss the trip with you.

Northeast India Cultural Journey

Please notice that you can book the trip starting now and there are only a limited amount of places available. As a special service this journey can also be booked as an individual tour (slightly adjusted to include other tribal festivals in line with your timeframe), ideally from November to March.

We are looking forward to your booking and the unforgettable encounters that we will have with the original and diverse native tribes and the fascinating nature.

Northeast Part of India, Dance

Gundruk & Sinki – Fermented Food and Appetiser

Gundruk and Sinki

Whether its soup or pickle, Gundruk is always inviting and pleasant in taste. One can sense the hard work, endurance and efforts put by Himalayan people especially women to prepare Gundruk; an accommodating mineral source during the off-season when diet is mostly starch with infinitesimal quantity of minerals. Gundruk can’t be cooked and usually served as an appetiser in form of soup or pickle or as a side dish with the main course/vegetable.

Gundruk and Sinki - Fermented Food and Appetiser

Fermented Food and Appetiser

Gundruk is an ideal example for effective utilisation of excess production of spinach, mustard, cauliflower and radish leaves during the harvest season. These leaves are collected, washed with water and then left in open space for 2-3 days to become dry and shrivelled. These dried leaves are chopped into moderate size pieces with knife or sickle and sometimes smashed along with radish roots as well. The smashed and shredded leaves are stored in seal tight  container in warm place for at least 4 days for fermentation. When stored in earthenware pot for fermentation, lukewarm water is poured into the container till it covers all the leaves. It taste acidic when its ready, one can also recognised the extent of fermentation through smell. In the end, Gundruk is removed from the container and dried out in sunlight.

Gundruk and Sinki - Fermented Food and Appetiser

Similar to Gundruk, another fermented variety is Sinki prepared from radish tap roots. The process for fermentation to prepare Sinki is somewhat different from that of Gundruk. The radish with   tap roots are broken down into small pieces in “Dhinki” and then stored in a hole dug down to 2-3 feet.

Gundruk and Sinki - Fermented Food and Appetiser

Initially a small fire is ignited to warm up the hole and when its sufficiently hot, fire is put off to line up the bamboo and straw at the bottom. The shredded radish is stuffed on top of the bamboo layer which is then covered by vegetation, rock,  mud etc. to fabricate an impermeable barrier. On completion of bacterial curing which last for a month, final sun drying is carried out before consuming it.

Gundruk and Sinki - Fermented Food and Appetiser

If radish pickle is to be prepared then sun drying is not required instead it is directly mixed with spices and stored in container.
We at
Bamboo Retreat Hotel prepare our own “Gundruk” and “Sinki” from organic vegetables cultivated in our garden to serve the delicious, mouth-watering Potato-Gundruk Soup, radish pickle and various other Himalayan/Sikkimese cuisines to our guest.

What actually is permaculture?

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.

Bamboo Retreat Hotel - image "What actually is permaculture?" 12

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!

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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A Divine place of East Sikkim – Tsomgo lake & Baba Mandir

East Sikkim: Tsogmo lake & Baba Mandir

Every time my vehicle took a sharp turn, the best glimpse of nature’s beauty stirred a thrill and excitement in me. The adventurous route with well-built steep roads (except few bumpy encounters) made our journey full of amazement and fun and took us from the subtropical to the alpine zone.

A Divine place of East Sikkim - Tsogmo lake & Baba Mandir
Tsomgo Lake as seen from view-point, almost 4000 meters above sea level.

A clear, pristine blue water body – in winter in the midst of ice-capped mountains; that day even the sun didn’t shy away to illuminate its enchanting beauty.

Mangnificent and picturesque landscapes

Tsogmo or Changu lake is one of the magnificent and picturesque landscapes of Sikkim which is considered sacred by both Buddhist and Hindu followers. The lake is situated at the height of 3753 m from the sea level and is known for reflecting different colours with the onset of different seasons. The Alpine forests around this oval-shaped lake is a home to rich varieties of flora and fauna. This lake is located in the restricted area on the way to Nathula pass (Indo-Tibetan border). Hence both Indian and foreigner need permit to visit Changu lake which can be availed only at Gangtok through certified tourism operators. You will find many stalls renting snow boots, gloves, jackets, gum boots etc. to battle against the cold weather.  Before heading to further upland, I would suggest you to savour hot tibetan noodle soup served at various stalls located near by Tsogmo lake. If you are looking for thrill and adventure then ropeway is waiting for you to hop on and glide through the wire lined between the awe-inspiring landscapes. These unforgettable moments are still fixed in my mind and get more intense when I see the pictures of this tour.

Temperate Zone on the way to Tsomgo Lake
Different vegetation zones on the way to Tsomgo Lake

Tourist usually club Nathula Pass, Baba Mandir and Tsogmo lake for a day visit from Gangtok and sometimes extend it to Zuluk. On the way to Baba Mandir, you will come across many scenic sights and beautiful army cantonment with colourful shacks and buildings on one side of the road.

Yak Riding at Tsomgo Laek
Yak riding

Baba Mandir was built to pay homage to the soldier named Harbhajan Singh who was sentry of Punjab regiment. It is said that he fell into a stream and drowned while performing his duties near the Indo-China border. After few days he reappeared in one of his colleagues dream and asked him to build a memorial on this place. Startling fact is, soldiers believe that his spirit is still around to save them from rough terrain and natural calamities. Even Chinese soldiers claim to have seen a turbaned sentry patrolling the border. He has been promoted to honorary captain posthumously.

My patriotism reached to sky when Tri-colour started fluttering to tune with national anthem being played to pay tribute to Indian army.

A must visit place for all Indians

This holy site is also adorned with panoramic view of mountain ranges, waterfall and glorious landscapes. I was lucky enough to see snow capped mountains with alpine trees resting in some places. Heavy snow shattered my plan to visit Nathula Pass for the second time. Although Sikkim is undeniably impressive in every season but certain seasons are preferred to explore this distinguished, marvellous and magical state of India.

Tsomgo Lake View Point Trek
View Point at Tsomgo Lake

 

I would recommend terralaya travels to organise your itinerary for memorable and hassle free journey. Or you can book the trip at Bamboo Retreat Hotel, a great place to explore Sikkim for those who enjoy staying out of the city. A comfortable ride and mouth-watering food along with all the permits will be arranged at your command.

Fresh Herbal Tea – what a treat!

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.

Bamboo Retreat Hotel - image "Fresh Herbal Tea - what a treat!" 26


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Sikkim Traditional Millet Beer “Chang”

Sikkim is breathtaking and so is “Chang”

Bhutia or Lepcha term for fermented alcoholic beverages. It’s always the local food and beverage which bring people closer to the place and its culture. I still remember those amusing nights and the enlightening, funny and surreal conversation I had with the wonderful people over the “Chang”. Until the last day in Sikkim, I used to wash down delicious local cuisines (Momos or Thupkas or my favourite Nepali curry) with the intoxicating Chang.

Millet
Millet

The type of chang I learned from my local friends is known as “Tongba”named after the vessel which holds this fermented beverage prepared from finger millet seeds scientifically known as “Eleusine Coracana”.

Sikkim Traditional Millet Beer “Chang”

Initially these seeds are cooked in hot water for approximately 2-3 hours and remain soaked until their outer covering is peeled off which is then washed and drained out with water. These seeds are kept for few hours and then spread on a clear surface or collected in a woven bamboo basket to cool it down to a tepid  temperature. Murcha (Source of bacteria, holds and yeast) is then sprinkled and mixed with cooked millet. This mixture is kept in an enclosed vessel or ceramic pot for fermentation for at least 4 days. However longer your ferment, stronger it gets. You will smell the fermentation strongly once your Chang is done.

Besides its enchanting taste, what is appealing to most people is its unique way to drink and savour the Chang.                                                                                                   

How the Chang beer is served. Homestay Lady Serving Millet Beer
How the Chang beer is served

Drink traditional Millet Beer as Chang

Local people drink chang in bamboo vessel usually called as “Tongba” or “Dungro” with a bamboo straw or pipsey with perforated end to filter the content of fermented beverage.

Sikkim Traditional Millet Beer “Chang”

Hot water is poured into the vessel till the brim to release the intoxicating flavour of beverage. This process will be repeated until the alcohol in Tongba get exhausted.

In Sikkim millet beer is also widely used as an offering to the gods in ceremonies. Before taking the first sip, a few drops are always first offered to the gods.

We at Bamboo Retreat Hotel along with terralaya.com organises tour to  authentic villages for guests/tourists where they can taste original traditionally brewed chang using only natural ingredients served in beautiful Tongba. 

“Gundruk” & “Sinki” – Fermented Food and Appetiser

“Gundruk” & “Sinki”

Whether its soup or pickle, Gundruk is always inviting and pleasant in taste. One can sense the hard work, endurance and efforts put by Himalayan people especially women to prepare Gundruk; an accommodating mineral source during the off-season when diet is mostly starch with infinitesimal quantity of minerals. Gundruk can’t be cooked and usually served as an appetiser in form of soup or pickle or as a side dish with the main course/vegetable.

Gundruk and Sinki - Fermented Food and Appetiser

Fermented Food and Appetiser

Gundruk is an ideal example for effective utilisation of excess production of spinach, mustard, cauliflower and radish leaves during the harvest season. These leaves are collected, washed with water and then left in open space for 2-3 days to become dry and shrivelled. These dried leaves are chopped into moderate size pieces with knife or sickle and sometimes smashed along with radish roots as well. The smashed and shredded leaves are stored in seal tight  container in warm place for at least 4 days for fermentation. When stored in earthenware pot for fermentation, lukewarm water is poured into the container till it covers all the leaves. It taste acidic when its ready, one can also recognised the extent of fermentation through smell.

In the end, Gundruk is removed from the container and dried out in sunlight.

Gundruk and Sinki - Fermented Food and Appetiser

Similar to Gundruk, another fermented variety is Sinki prepared from radish tap roots. The process for fermentation to prepare Sinki is somewhat different from that of Gundruk. The radish with   tap roots are broken down into small pieces in “Dhinki” and then stored in a hole dug down to 2-3 feet.

Gundruk and Sinki - Fermented Food and Appetiser

Initially a small fire is ignited to warm up the hole and when its sufficiently hot, fire is put off to line up the bamboo and straw at the bottom. The shredded radish is stuffed on top of the bamboo layer which is then covered by vegetation, rock,  mud etc. to fabricate an impermeable barrier. On completion of bacterial curing which last for a month, final sun drying is carried out before consuming it.

Gundruk and Sinki - Fermented Food and Appetiser

If radish pickle is to be prepared then sun drying is not required instead it is directly mixed with spices and stored in container.
We at
Bamboo Retreat Hotel prepare our own “Gundruk” and “Sinki” from organic vegetables cultivated in our garden to serve the delicious, mouth-watering Potato-Gundruk Soup, radish pickle and various other Himalayan/Sikkimese cuisines to our guest.

Fermented Foods – Producing Local Radish Pickle (Mula Achar)

Old cultural technique: Fermented Foods

Fermentation is an old cultural technique that has been used since the Neolithic age for food preservation as well as for producing alcoholic beverages.[1] Technically speaking fermentation is the process of converting carbohydrates to acids or alcohol using microorganisms under anaerobic conditions (i.e. in the absence of air).[2] These microorganisms can be yeast or bacteria.

Besides wine and beer many renowned food items are a result from fermentation, such as: soy sauce, sauerkraut, kefir, kumis (fermented mares’milk popular in Central Asia and Mongolia), injera (a sourdough-risen flatbread) and achar (Indo-Aryan word for pickles). The fermented foods can be based on beans, grains, dairy or meat products.

At the Bamboo Retreat fermentation is used to preserve produce from the property’s garden, mostly vegetables. The latest vegetable in season is mula (Nepali), a local variety of radish, of which the leaves as well as the roots can be processed.

Fermented Foods

The leaves are partly dried in the sun.

Fermented Foods

Then crushed in a mortar and put into a closed transparent container. The container is kept in the sun for 15-20 days for fermentation.

Fermented Foods

When the process is deemed finished (i.e. when the green turns brownish and lighter) the fermented leaves are dried and kept for storage. Those fermented dried leaves are used for soups and achar at times when leafy vegetables are harder to come by.

Fermented Foods

The roots are used to prepare achar. For this they are first cut into small pieces and dried in the sun for two days.

Fermented Foods

In a second step, mustard oil is mixed with salt, turmeric, chilli and ground panch phoron, a spice-blend, literally meaning five spices. This blend is popular in (North)Eastern India and contains in equal parts: cumin, brown mustard, fenugreek, nigella and fennel. The radish is added and filled into glass containers. These are stored in the sun in order for the fermentation process to unfold.

Fermented Foods

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

Fermented foods stabilises the immune system

Fermenting vegetables is not only a method of food preservation. Fermented foods are said to have considerable health benefits. They are rich in probiotic bacteria that support the intestinal flora. As sugar and starches are broken down through fermentation the resulted food items are easier to digest. Fermentation can equally increase the availability of vitamins and minerals for absorption. The consumption of probiotic-rich food is also supporting the gut lining as natural barrier, which makes the immune system more robust.[3]

By employing fermentation techniques the Bamboo Retreat uses traditional local knowledge of food preservation to provide healthy meals for guests and staff alike.

[1] https://www.livehistoryindia.com/history-in-a-dish/2017/07/06/pickle-preserved-by-history

[2] https://en.m.wikipedia.org/wiki/Fermentation

[3] https://www.bbcgoodfood.com/howto/guide/health-benefits-offermenting