Dzongu, the land of Lepchas. They believe that their land is blessed with abundance of nature. The Lepchas believe that if a life is spent in accomplishing good deeds then one is rewarded by eternal bliss in Mayal Lang (i.e. Heaven).
The inhabitants of Dzongu lead a self- sustained life as far as possible. All the vegetables and crops are grown with organic manure. The lepcha way of cooking is still on earthen ovens, with log fire, using very little oil and spices, the food is relatively simple but delicious. The people of Dzongu have very unique dishes to serve.
The amazing Khuree is basically an oil-free buckwheat pancake. The pancakes, have a strong, earthy flavour, which are eaten either with a spicy tomato chutney (made with a tart, berry-like local variety) or rolled up with a saag filling.
2. Rice Poridge
Rice porridge made by boiling rice in a great deal of water until it breaks down into a pudding-like consistency. It can be made sweet or savory. It's also a great way to make rice go a long way when food is scarce.
3. Glass noodles with wild mushroom
Black mushroom are delicate in size and structure and have a more gelatinous texture. It may sometimes be necessary to tear them into smaller pieces but they are usually good to go. Glass noodles are these clear noodles which are made of mung beans and turn transparent and springy when cooked. The combination of glass noodles and black mushroom is the best combination to eat which gives you an amazing taste of both the ingredient.