Pandanus pastelarop (Shompen)शाकाहारीStaple
Boiled and pressed pandanus pulp, eaten fresh or dried into keeping cakes. The traditional starch of the islands, and effectively unknown as a staple anywhere else in India.
इस क्षेत्र का अनुवाद अभी इस भाषा में नहीं हुआ है, इसलिए यह अंग्रेज़ी में दिखाया जा रहा है।
Nicobar Islands · Island Realms
व्यंजन
Named dishes are the wrong unit here. Nicobarese food is a set of preparations rather than a repertoire of titles, and the published record of local dish names — which differ across at least six languages within the group — is thin enough that inventing them would do more harm than leaving them out. What follows is described by what it is, with local terms given only where they are attested.
Roast pigमांसाहारीFeast
Pig killed, singed and roasted or pit-cooked for a feast — most importantly the mortuary feast, at which the number of animals killed is the measure of the occasion. Pork is feast food and not everyday food.
Smoked fishमांसाहारीEveryday
Reef and lagoon fish hung above the hearth fire inside the raised house until dry. Because the fire burns most of the day anyway, preservation costs nothing extra.
Fish with coconutमांसाहारीMain
Fish boiled or cooked with grated coconut and coconut milk, salted, sometimes with chilli. The commonest cooked dish, and the point at which Nicobarese and Andamanese settler cooking most resemble each other.
Nicobari alooशाकाहारीStaple
A cultivated yam, a form of Dioscorea alata, grown and stored on Car Nicobar and boiled or roasted. It is the subject of a body of documented traditional cultivation knowledge, which is unusual for a tuber crop anywhere in India.
Coconut, at every stage of ripenessशाकाहारीEveryday
Tender for drinking, soft-fleshed for eating, mature for milk and oil, sprouted for the spongy apple inside. The single most eaten thing in the islands, and the reason the coconut palm is counted, inherited and disputed like land.
Boiled banana and breadfruitशाकाहारीEveryday
Cooking banana, breadfruit and papaya from village groves, boiled or roasted. The garden crops that fill the gap between pandanus and rice.
Rice from the rationशाकाहारीStaple
Rice arrives by ship and through the public distribution system, and has become a daily staple over the last several decades. It is worth naming as a dish because its arrival changed the food system more than any single ingredient in the islands' recorded history.
ToddyशाकाहारीDrink
Coconut sap, drunk fresh or fermented. Present at every gathering and closely tied to feast obligations.
Turtle and dugongमांसाहारीHistorical
Recorded in the older ethnography as feast and prestige food. Both are now protected species under the Wildlife Protection Act, and this entry is history rather than a menu.
Betel quidशाकाहारीAfter a meal
Areca and leaf, chewed as widely here as anywhere in island Southeast Asia, and traded between islands alongside pigs and coconuts.
मुख्य आहार
CoconutPandanus pulpFishYam, banana and breadfruitRice, supplied
मिठाइयाँ
No developed sweet course is recorded. Sweetness comes from ripe fruit, from coconut and from toddy rather than from a confectionery tradition.
स्ट्रीट फ़ूड
None. There is no market-street food culture in the Nicobars; food is produced, cooked and shared within the village and the tuhet.
पेय
Tender coconut waterToddy, fresh and fermentedTea and coffee, introduced
Nicobar Islands का खानपान — ख़ास व्यंजन, मुख्य आहार, मिठाइयाँ, स्ट्रीट फ़ूड और उन्हें कहाँ चखें। (11)