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.

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 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

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.

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.

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.

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.

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.

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.

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.

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 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.

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.

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.

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.

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.

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”.

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.                                                                                                   

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.

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”

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.

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.

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.

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.

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.

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.

The leaves are partly dried in the sun.

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.

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.

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

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.

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