Thukpa (Standard Tibetan: ཐུག་པ; IPA: /tʰuˀ˥˥.pə˥˥/ ) is a noodle soup, which originated in the eastern part of Tibet.
Varieties of thukpa include:
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Thenthuk (): Hand-pulled noodle
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Gyathuk (): Chinese noodle
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Thukpa bhatuk (): Hand-rolled pinched noodle (like gnocchi)
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Tsapthuk (): chopped noodle
Etymology
Thukpa has been described as a "generic Tibetan word for any soup or stew combined with noodles".
Regional traditions
Indian thukpa
In India, the dish is consumed by people of Nepalese and Tibetan origin in the state of
Sikkim, Arunachal Pradesh, 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-vegetarians. 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.
Bhutanese thukpa
The Bhutanese version of Thukpa tends to be sweeter than the Nepali version. It is very popular amongst tourists especially Indian and American tourists.
Gallery
File:Thukpa_a_Tibetan_delicacy_.jpeg
File:Egg Thukpa - Noodles served in soup (8903437478).jpg
See also
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Thukpa bhatuk
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List of soups
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List of Tibetan dishes
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List of Nepalese dishes
External links
