Thukpa : A classic delicacy

Thukpa, a classic noodle soup, is thought to have originated in eastern Tibet. The phrase translates as "stew soup with noodles." There are various types of thukpa, the most common of which are gyathuk, pathug, drethug, bakhthu, and thenthuk. It is popular in Sikkim, Assam, Nagaland, Arunachal Pradesh, Ladakh, and Himachal Pradesh in India. It is also available in a variety of restaurants in major cities.
Thukpa originated in Tibet's Amdo region, which also happens to be the birthplace of the 14th Dalai Lama. It's usually made by cutting up mutton, steaming it with salt and pepper, and cooking it until it's chewy.

When the soup is boiling, the little, flat noodles created from the dough and oil are added and cooked for a short time.
Thukpa has a prominent position in the festivals of the traditional Tibetan culture. A unique thukpa known as guthuk is created during the Tibetan New Year, also known as Losar.
In Sikkim, Arunachal Pradesh, and Darjeeling, thukpa is extremely well-liked. It is a mainstay of the diet of the Monpa community in the West Kameng area of Arunachal Pradesh.