My investegatory project of Miraculous Sikkim in biology. This ppt talks about the difference of food cultures between Delhi and Sikkim.

1. Miraculous Sikkim
एक भारत श्रेष्ठ भारत

2. Food Culture
Biology

3. Index
 Acknowledgement
 Certificate
 Introduction of Sikkim
 Food culture of Sikkim
 Introduction of Delhi
 Food culture of Delhi
 Comparison between the food cultures of both states
 Bibliography
 Reflection sheet

4. Acknowledgement
I would like to express my special thanks to my Biology teacher Mrs.
Pramodini Massey as well as our principal Mrs. Neetu …………… who gave
me the golden opportunity to do this wonderful project on the sub-topic
Food cultures of Sikkim & Delhi of the topic Miraculous Sikkim. The topic
also helped me in doing a lot of research and I came to know a lot of new
things about Delhi & Sikkim.
I would also like to thank my parents and friends who helped me a
lot in finishing this project within limited time.
I’m making this project not only for marks but to increase my
knowledge.
THANKS AGAIN TO ALL WHO HELPED ME

5. Certificate
This is to certify that Lakshita Kumari of class XI-B has successfully and
satisfactorily completed the project on Miraculous Sikkim in the subjects
physics, chemistry and biology under the guidance of the respective
subject teachers during the year 2022-2023 in fulfillment of Art
Integration on Sikkim and Delhi.
Signature of subject teacher
………………

6. Introduction of Sikkim
Sikkim is a State in Northeast India. It is one of the fastest
growing, multiethnic and multilingual Indian state. It is least
populous and second smallest among the Indian states. Sikkim
is notable for its biodiversity, including alpine and subtropical
climates, as well as being a host to Kanchenjunga, the highest
peak in India and third highest on Earth. Sikkim's capital and
largest city is Gangtok.

7. Food Culture of Sikkim
The traditional food of Sikkim is called Sikkimese cuisine. The cuisine is a blend of Tibetan, Nepali
and Lepcha dishes which comes from various ethnic tribes and communities of Sikkim. Sikkimese food
is largely based on rice, culinary vegetables from jungle like Ningro (Fern), Nakima (Wild Lily), Baas ko
Tusa (Bamboo-Shoot), Chew (Mushrooms), etc. Even organic veggies, such Iskus (chayote/squash),
Pharsi (pumpkin), Kinema (fermented soyabean), Ruk Tamatar (tree tomato), etc., are frequently
utilised in daily meals.
The majority of Sikkimese people consume meat. Almost every meal includes a variety of fresh
and processed meats, including mutton, cattle, hog, chicken, and fish. The cuisine is enhanced by
locally produced fermented drinks like Arra (homemade whisky) and Chaang/Tongba (fermented
millet).
Sikkim cuisine is typically stir-fried, boiled, or steamed in its preparation. Herbs and spices are
seldom ever used. Numerous condiments and plants are utilised for medicinal purposes, including
turmeric powder, ginger, Chewri (Aesandra butyraceae), the bark of trees like Gobere Salla (Abies
wabbiana), Verla (Bauhinia Vahlii), and Chatiwan (Alstonia scholaris), among others. Sikkim has
numerous fascinating and mouthwatering meals, however this is merely to whet your appetite.

9. Introduction of Delhi
Delhi is the capital of India and is regarded as the heart of the nation.
The city is popular for its enriched culture and heritage. The city hosts some
famous historical monuments and is developing with the passing of time.
The influence of religious diversity can be seen in the city along with the
cultural impact of the Mughal, the ancient Indian and the British. There are
many beautiful gardens in the city, away from pollution and busy city life that
provide opportunities to walk leisurely in the midst of greenery.
The capital city is divided into two sections popularly known as Purani Dilli
or Old Delhi and Nayi Dilli or New Delhi.

10. Food Culture of Delhi
The love of food is one thing that all Delhi residents have in common. The cuisine of Delhi is a
fusion of various historical customs and cultures. As immigrants from many locations arrived and
settled there, the city developed a distinct identity based on the various sorts of residents. All of the
monarchs and emperors have left their culinary taste behind.
The Mughlai cuisines from the Mughal era are the most well-known. Although Mughalai food
is created throughout the nation, Delhi produces the best dishes. The kitchen also produced The
Kebabs, The Biryani, and The Kulfi.
One of the nation's most delicious dishes is Butter Chicken. It was created in Delhi's Moti Mahal
Restaurant in the 1950s.
An essential component of the traditional Indian breakfast are the Paranthas, which can be
plain or filled with various ingredients including potatoes, cauliflower, eggs, radish, etc.
Delhi also serves a variety of street foods such as Aaloo Tikki, Chole Bhature, Gol Gappe, Pav
Bhaji, Aaloo Chaat, Kachori, Chole Kulche, and others. It also sells popular sweets such as Jalebi, Kaju
Katli, Barfi, Gulab Jamun, and others.

12. Sikkim
The cuisines of the two states are
likewise highly diverse. Sikkim's
cuisine combines the culinary
practices of the plains, which provide
fresh vegetables and a lot of fish and
meat, with those of the hills, which
promote fermentation and drying as
methods of preservation. Organic
components make up the majority of
it.
Delhi
The street dishes of Delhi are a
significant component of the local
cuisine. Its cuisine hails from a variety of
Indian regions and has a sizable portion
of dishes from earlier eras like the
Mughals and British. It places a lot of
emphasis on spicy flavors.
Comparison between the food
cultures of both states

13. Bibliography
 Introduction of Sikkim: Sikkim.gov.in
 Food culture of Sikkim: Sikkimtourism.gov.in
 Photos of food of Sikkim: Google.com
 Introduction of Delhi: Travelogyindia.com
 Food culture of Delhi: delhitourism.gov.in
 Photos of food of Delhi: Google.com
 Comparison between the food culture of both states: Self

14. Reflection Sheet

15. Thank You
Made by Lakshita Kumari
Class: XI-B
Roll number: 11
Subject: Biology