Food and Festivals according to Great Grand Mother

The food taken depends upon the festival and the seasons

Winter Celebrations (Maghe Sankranti)
Fulauro: A snack made from black bean by mixing garlic and ginger
Yam: Forest Yam, Domestic Yam and different types of yam

Summer Celebrations (Saune Sankranti)
Tongba: Fermanted Millet Juice
Bhutan (Buff)
Buff curry
Roasted Buff Meat ( For offering ancestors )

Chasuwa
In this celebration, the first rice harvest is offered to ancestors along with other different varieties of food.

Fried wasp, fish,Sanga: An uncooked insect with an odor, Ginger, Chilli, Dried fish, Ghee, Curd, Milk products (Mahi, Kuraune), Alcohol,  Beer, Chicken soup and Umung: parts of chicken fried with rice, Egg, Bamboo shoot, Beans, Dried Buffalo Skin or leg-offered to ancestors.

Goath Puja( A ritual conducted for the well being of Cow)
Milk and Rice pudding

Seasonal vegetables
Cucumber (eaten raw, Khalpi: Bottled pickle )
Pumpkin Curry
Bean Curry
Tomato ( ground pickle and mixed with curry)
Bitter Gourd Curry
Bottle Gourd Curry
Cyclanthera pedata aka Chuche karelaa Curry
Chayote aka iskus curry
Mustard leaf curry
Broad mustard leaf curry
Radish (Curry and Pickle)
Kinema Soup: A fermented variety of soybean
Gundruk: A fermented variety of radish leaf, mustard leaf.
Bamboo shoot curry
Taama : A fermented variety of bamboo shoot
 Baby Fern leaf curry
Potato Curry and Boiled potatoes as Snacks

Spices
Garlic
Turmeric
Ginger
Bell Chilies
Coriander
fennel


Medicine
Honey

Drink
Tea with salt (Brought from Sipsu Bhutan)