SUBMITTED BY: RYAN KHEMKA
CLASS: VIIIth - H
ROLL NUMBER:; 32
ABOUT SIKKIM:
Sikkim is a state in northeast India, bordered by Bhutan, Tibet and Nepal. Part of the Himalayas, the area has a dramatic landscape that includes India’s highest mountain, 8,586m Kangchenjunga. Sikkim is also home to glaciers, alpine meadows and thousands of varieties of wildflowers. Steep paths lead to hilltop Buddhist monasteries such as Pemayangtse, which dates to the early 1700s.Sikkim is a state that has often been called a “Traveler's Paradise”. In fact, the Lepcha word for Sikkim is 'Nye-mae-el' which roughly translates to “Paradise”.Sikkim is a small but beautiful state.
POEM ON SIKKIM:
Sikkim is the Paradise on Earth,
It's natural beauty is worth.
Sikkim is the unique state,
Where nature always ready to smile.
In the heart of Gangtok,
Flowers are all smile to the Sun.
In Sikkim enjoy beauties of nature,
Large, small and miniature.
The snow covered mountains carry the message,
Sikkim's wealth is green, blue and white.
ABOUT SINGSHORE BRIDGE, PELLING
Singshore Bridge, with an height of over 100 m and 240 m in length, is the highest bridge in Sikkim and the second highest bridge in Asia. It is truly a man made marvel that offers the spectacular baseview of immense greenery that makes it difficult to distinguish between the lowlands and the mountains. You can feel the thrill when you are standing in the middle of the bridge and the strong wind blows. The river flowing through the uneven rocks seems breathtaking along with the effusive sound of the waterfalls. It is one among the oldest bridge that connects two hills and shortens the travel time as well as the distance for the trekkers. This engineers triumph is certainly one of the most popular tourist destination in Sikkim.
DIMENSIONS OF SINGSHORE BRIDGE, PELLING:
Singshore bridge is 650 ft long, 12 ft wide and its cable height is 700 ft.
METALS USED IN SINGSHORE BRIDGE, PELLING:
Main steel cables Deckling- steel plate stiffened by truss members and tape crete wearing coat reinforced with wire mesh over wheel track.
OFFICIAL LANGUAGES OF SIKKIM:
The official languages of the state are English, Nepali, Sikkimese and Lepcha. Additional official languages include Gurung, Limbu, Magar, Mukhia, Newari, Rai, Sherpa and Tamang for the purpose of preservation of culture and tradition in the state. English is taught in schools and used in government documents.
MUSICAL INSTRUMENTS NATIVE TO SIKKIM:
Folk Musical Instruments of Sikkim are as follows:-
- “Ke” or “Chyabrung”
- Negra
- Penjekom” –called “Murchunga
- Chethya
- Miklakom (Bamboo harp of Simikla bamboo- called “Binayo”)
CHEMICAL PROCESSES THAT MAKES COW'S URINE USABLE AS PESTICIDE IN AGRICULTURE:
According the Union government’s department of animal husbandry, dairying and fisheries, “Cattle urine is also a powerful natural pesticide and, if used properly, can save human beings from the harmful effects of pesticide residues.
Cow urine contains 95% water, 2.5% urea, minerals, 24 types of salts, hormones, and 2.5% enzymes. It also contains iron, calcium, phosphorus, carbonic acid, potash, nitrogen, ammonia, manganese, iron, sulfur, phosphates, potassium, urea, uric acid, amino acids, enzymes, cytokine and lactose.The spray must be a mixture of 10 per cent cow urine and 90 per cent water ICAR officials said that the use of fermented cow urine enhances soil fertility and it can also be turned into liquid fertiliser as a pesticide for crops. It's the main way pests are repelled on the farms in the Himalayan foothills and across the northeastern state of Sikkim, the first in India to go fully organic.
Further analysis of the composition led to the theory that the presence of sulphur, potassium, zinc, iron and copper might be responsible for the resistance to disease on application.
CULINARY LEGACY OF SIKKIM:
To tell the truth, Sikkim is a small state in the northwest of India, which is very famous not only for its authenticity but also for the exotic delicacies. It has very famous exotic cuisines, which are a unique feature of the inherited culture from the food menus of Nepal and Tibet. Sikkim has its traditional food influence from its neighboring countries: Bhutan, Nepal, and Tibet.
The food available in the West of Sikkim is not very much spicy, yet it is very much fresh and delicious. It is because of the agrarian communities living there in a large number. The flavors of Sikkimese cuisines are subtle and basic, which uses much quantity of chilly, turmeric, cumin, garlic, and onions.
Sikkim is also popular for fermented drinks along with various foods because of its high altitude and chilly climate. The Indian food basic is also available here and rice is the primary food. While there are some options for vegetarians, the area is full of meat-loving people, so they will enjoy this.
CHAANG:
Chaang is a brewed beverage that is an alcoholic. It is a local beverage made from rice, fermented millets, and yeast. It is very potent and people serve it in and sip through a pipe made of bamboo. The other name of Chaang is Thomba, which is the foremost item of Millet. This dish is a fermented form of Millet. The people do it with the help of yeast. It is a local beer.
RECIPE OF CHAANG:
Ingredients
- 5 cups jasmine rice (any white rice is okay except basmati, which would not work very well)
- The normal amount of water you would use to cook your rice.
- 1 full tablespoon of dry yeast, which Tibetans call either pab or chanzi. The pab we used here came from India, but you can find it also in Asian stores, called Dried Yeast (see the photos below for the package.)
Preparation
- One important thing is that your containers and your work surfaces and your hands be very clean, free especially of oil or salt, which will ruin your chang.
- Thoroughly wash and dry a large container with a lid to put the rice in for fermentation.
- Prepare a clean surface to work with your rice after it is cooked.
- Wash your hands very well.
Making the Chang
- Grind enough pab/chanzi for 1 full tablespoon to a fine powder.
- Cook your rice as you normally would. We use a rice cooker, with 5 cups of jasmine rice, and water filled to the 5 cup line.
- Once the rice is cooked, stir around the rice in the rice cooker or pot your cooked it in. You want to sort of loosen and fluff the rice up – you don’t want it packy or clumpy at all.
- Spread the rice onto your very clean working surface to cool it. Work through the rice when it is cool enough to touch, loosening up any clumpy bits.
- You want to cool the rice down so that there is just a little bit of warmth left, really not very warm at all, sort of a tepid temperature.
- If the rice is too hot when you add the yeast, you will get sour chang.
- If the rice is too cold, it will take longer to ferment, which is okay, if you have time.
- Sprinkle the ground up chanzi over the rice, then mix it in very well with your clean hands.
- Pour the rice mixture in your prepared container.
- Cover it with a lid.
- Swaddle it like a baby in a couple of warm blankets.
- Leave it 4-5 days in a warm place. Don’t open it in the meantime.
How to drink the chang
- There are two ways you can drink your chang:
- One way is to strain out the rice pieces and drink the thin, milky liquid.
- Another way is to keep the rice, and to mix the contents of your container, as is, with some khapse, dried cheese, sugar and butter, and heat all that up. This is called changkol
THUKPA:
Thukpa is a very well-known Sikkimese egg noodle dish that originated from Tibet. We also know it as Gya-thuk. It contains vegetables or meat in a meat-based broth and is spicy. It is mixed with soup and flavored with vegetables which are crumbled. Chopped onion, green chilies, and Garlic add spice flavor to the noodles. It is much liked by both local ones and tourists. It is available in all the eateries or restaurants in all the areas of towns.
RECIPE OF THUKPA:
INGREDIENTS
- 1 Cup Noodles
- 1/4 Cup Chopped green onion
- 1/4 Cup or 4 to 5 Green Beans
- 1/2 Cup Carrot Cut lengthwise
- 4-5 chopped Mushrooms
- 1/4 Cup Chopped Cabbage
- Spring onions for garnishing
- 2-3 chopped Garlic Cloves
- 1/2 inch chopped Ginger
- 2-3 tbsp Red Chilli Sauce
- 2 tbsp Soya Sauce
- 3-4 Cups Water (One can use Vegetable Stock)
- 2 tbsp Oil
- 1/2 tsp Cumin powder
- 1/2 tsp Garam Masala powder
- Salt to taste
PREPARATION
- Boil the Noodles as per the instructions and keep it aside.
- In a wok, add in the oil.
- Once hot add the garlic and ginger and saute it for 30 seconds.
- Now add the green onion and saute until translucent.
- Now add the chopped carrot, cabbage and green beans.
- Saute on high heat for 3-4 minutes.
- Add in the mushrooms and saute for a minute.
- Now add the cumin powder, Garam Masala Powder, Red Chilly Sauce and Soya Sauce.
- Add the water and let the mixture come to a boil.
- Add in the boiled noodles and salt.
- One can adjust the quantity of spices as per their preference.
- Garnish with spring onions and serve.
Baichung Bhutia is an Indian footballer of Sikkimese-Bhutia descent who plays as a striker.
Bhutia is considered to be the torchbearer of Indian football in the international arena.
He is often nicknamed the Sikkimese Sniper because of his shooting skills in football.
Three-time Indian Player of the Year I. M. Vijayan described Bhutia as "God's gift to Indian football".
Bhaichung Bhutia has an older brother named Chewang Bhutia.
Chewang and Bhaichung both went to boarding school. Bhutia has opposite-sex twins.
Career:
- Bhutia caught the attention of everybody for the first time at the Subroto Cup 1992 held at Delhi,
- where in he was bestowed upon the Best Player award. Bhaskar Ganguly,
- the former goalkeeper of the Indian Football team was specially impressed by
- Baichungs talent and supported him to move ahead to professional Football.
- At the age of 16 years, Bhutia joined East Bengal, a reputed Football club from
- Calcutta (now Kolkata), and further went ahead to join a yet another well known Football club, JCT Mills,
- Phagwara in the year 1995. The same year, JCT was able to win the
- National Football League after Bhutia joined them, and scored the maximum number of
- goals in the League for JCT.
- Baichung was bestowed upon the Indian Player of the Year 1996 award.
- Further, he came back to East Bengal in the year 1997 and led the team in the year 1998-99.
- In the Semi Final match of the Federation Cup Football 1997 played between between
- East Bengal and Mohun Bagan, Baichung scored a hatrick and led East Bengal win the match by 4-1.
- Bhutia has been the only Football player ever to score a hatrick in a Football match between
- the most famous arch rivals of the Indian Football East Bengal and Mohun Bagan.
- The same year, he earned the recognition of being the Highest Scorer ever in any match of the
- National Football League. In a match against Mahindra United played on the 9th of December 1997,
- he scored 5 goals alone for his team JCT Mills. In the year 1999, Bhutia began playing for an
- English Football club named Bury F.C., and played over there till the year 2002. Upon his
- return to India in the year 2002, he played for
- Mohun Bagan AC for 1 year and then again moved back to his initial club, East Bengal and
- played for them until he reverted back to Mohun Bagan in the year 2006. In the meantime,
- he also played for Perak, a Malaysian Football club.
- The 2009 Nehru Cup was significant for Bhutia, as he earned his 100th cap for India in a 2–1 win over
- He also scored the first goal in this match to help the team recover from their opening day defeat to Lebanon.
- At the 2011 AFC Asian Cup in Qatar, Bhutia was injured for their first two games against
- Australia and Bahrain, but he came on as a second-half substitute against South Korea,
- but failed to save India, losing 4–1 as they were eliminated. Shortly after the Asian Cup,
- he announced his retirement for India on 24 August 2011 with a record of 42 goals in 107 appearances.
BAICHUNG BHUTIA'S ACHIEVEMENTS
Honours:
- Arjuna Award for football in 1998
- Padma Shri, the fourth highest civilian award in India, in 2008
- Banga Bhushan award in 2014
- Asian Football Hall of Fame in 2014
Sikkim had been a protectorate of India during the british colonial rule since the 19th century.
The arrangement was continued after India's independence through a treaty in 1950,
by which India assumed responsibility for communications, defence and foreign affairs,
as well as the "territorial integrity" of Sikkim.
Sikkim had autonomy in internal affairs. The April 1974 general elections resulted in a
victory for the India-friendly Sikkim National Congress.The new government sought an increase in
civil and political liberties,
but was suppressed by the Chogyal, Palden Thondup Namgyal. In May it passed the
Government of Sikkim Act, which provided for responsible government and furthering relations
with India, and on 4 July 1974 the Parliament adopted a new constitution that provided for the
country becoming a state of India,
which the Chogyal signed under pressure from India.
On 4 September 1974, the Indian Lok sabha voted in favour of making Sikkim an
"associate" state, with the Rajya Sabha voting for an amendment on 8 September,
giving it a status equal to that of other Indian states and absorbing it in the Indian Union.
On 8 September 1974 the Chogyal called for a free and fair referendum.
On 5 March 1975 the National Congress repeated its calls for integration into India,
whilst the Chogyal again called for a referendum. On 9 April Indian troops entered the country,
disarmed the palace guard (killing one of them and injuring four others) and surrounded the palace,
putting the king under house-arrest. On 10 April 1975 the Sikkimese Parliament with the support
of Indian Prime Minister Indira Gandhi, unanimously voted to abolish the monarchy and merge
with India in order to obtain full Indian statehood. A referendum on this issue was set for 14 April.
A referendum on abolishing the monarchy was held in the Kingdom of Sikkim on 14 April 1975.
It was approved by 97.55% of voters, and resulted in the country becoming an Indian state.
In pre-independence era, Sikkim enjoyed a ‘sovereign status’ with the protection of
British government against neighbouring nations China and Nepal.
This ‘subordinate alliance’ of Sikkim with British was also carried out after the independence
of India in 1947. India signed an agreement with Sikkim’s then ruler Chogyal Tashi Namgyal,
according to which Sikkim was to be treated as a ‘tributary of India’ and
India would manage its foreign affairs, communication and defence.
Thus, Sikkim remained an independent monarchy.
However, the situation changed after the India-China war in 1962 and control of Sikkim
became an important matter for India to control Chinese activities.
The Nathula pass in Sikkim became a common battleground for Indian and Chinese troops
due to which it had to be closed. Nathula Pass generated a sense of fear among the
Indian government and it considered Sikkim to be a security problem. Also, the people of
Sikkim were against the on-going Monarchy rule and there were anti-government protests and
demonstrations against the ruler Palden Thondup Namgyal.
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