8. Pig Brain
Doh Khleh is the dish that uses fat from a pig's head to garnish a pork dish. It is usually prepared by steaming the pig head with onions and chilies, and is served with rice. It has a pungent smell and taste, although it’s not dry. You can also have isturumbai, a chutney made of soyabean, with it.
9. Yak Butter Tea
Usually served as a part of household customs for guests in the Ladakh region, yak butter tea is salty, bitter and creamy. It has been traditionally prepared in Tibet, and is high in nutritional value. It is usually a dependable drink for people living in cold, rugged climates, and is preferred by the natives of Sikkim and Ladakh.
Offal means the waste organs of any animal, and the waste organs of the pork find their form in Goan cuisine as Sorpotel. It is a delicacy prepared in every Goan home during Christmas. Special ingredients are used to spice up the pork meat. It has been traditionally cooked over wood fire in clay pots. The best place to try it is at someone's home.
It is a millet-based drink called millet-beer in Sikkim. The peculiar way of drinking it is through a bamboo straw from a container of wood. It is prepared with hot water and whole grain millet to keep the cold at bay. It is made using whole grain millet, which is cooked and then fermented. Popularly called the Hot Beer, the alcohol content in it is below 10%.
12. Pandi Curry
Pandi means Pork, and pandi curry is made using fresh masala. The common ingredients are vinegar and green chilies. It is a dish from Coorg, and flavoured with common spices found in the green area.