Thukpa

This article will address the topic of Thukpa, which has been the subject of debate and interest in different areas. Thukpa has attracted great attention due to its relevance in today's society and its impact on various aspects of daily life. Throughout history, Thukpa has played a fundamental role in the evolution of humanity, being the object of study and research in multiple disciplines. In this sense, different perspectives and approaches related to Thukpa will be analyzed, with the aim of providing a comprehensive and enriching vision on this topic. Through a rigorous and critical analysis, the aim is to delve into the different aspects that characterize Thukpa, as well as its implications and repercussions today.

Thukpa
Thukpa, a dish from Ladakh
TypeSoup
Associated cuisineTibet
Main ingredientsVegetables

Thukpa (Tibetan: ཐུག་པ ; IPA: /tʰu(k̚)ˀ˥˥.pə˥˥/ ) is a Tibetan noodle soup, which originated in the eastern part of Tibet. Amdo thukpa, especially thenthuk, is a variant among the Indians, especially Ladakhis and the Sikkimese. Thukpa can be prepared in both vegetarian and non-vegetarian variations; the most popular non-vegetarian variation includes chicken. Varieties of thukpa include:

  • Thenthuk (Tibetan: འཐེན་ཐུག་, Wylie: 'then thug): Hand-pulled noodle
  • Gyathuk (Tibetan: རྒྱ་ཐུག་, Wylie: rgya thug): Chinese noodle
  • Thugpa (Tibetan: བག་ཐུག་, Wylie: bag thug): Hand-rolled pinched noodle (like gnocchi)
  • Drethug (Tibetan: འབྲས་ཐུག་, Wylie: 'bras thug)

Etymology

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

A Nepalese thukpa

Regional traditions

Indian thukpa

In India, the dish is consumed by people of Nepalese and Tibetan origin in the state of Sikkim, the district of Darjeeling and the union territory of Ladakh.

Nepalese thukpa

The Nepalese version of Thukpa has a predominant vegetarian feature and a bit of spicier flavor. The protein ingredients of the dish are given vegetarian alternative according to availability, including beans, chickpeas, gram, kidney beans, etc. However, non-vegetarian thukpa are also enjoyed by non-vegs. Egg thukpa is probably the second most popular variety after vegetarian thukpa among Nepalese. Coriander leaves, spring onion, or garlic leaves are the popular Nepalese choices of garnish.[citation needed]

Bhutanese thukpa

The Bhutanese version of Thukpa tends to be sweeter than the Nepalese version.[citation needed]

Gallery

See also

External links

References

Wikimedia Commons has media related to Thukpa.
  1. ^ Singh Verma, Aditya (2019-07-05). "Thukpa – A cultural journey through the Tibetan community in India". Tibet Post. Archived from the original on 2022-10-08. Retrieved 2022-11-18.
  2. ^ Hauzel, Hoihnu (2016-02-16). "The Tale of Thukpa: What Lends Flavour to this Comforting Noodle Soup?". NDTV Food. Archived from the original on 2022-10-07. Retrieved 2022-11-18.
  3. ^ Galarza, G Daniela (2021-11-06). "This noodle soup will warm you right up » Borneo Bulletin Online". Borneo Bulletin. Archived from the original on 2021-11-06. Retrieved 2022-11-18.
  4. ^ Boi, L.G.; Ltd, M.C.I.P. (2014). Asian Noodles. EBL-Schweitzer. Marshall Cavendish. p. 163. ISBN 978-981-4634-98-4.
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