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Thukpa / Gya-Thuk


Gya-Thuk or Thukpa is a noodle-based soup with vegetables or meat popular in Sikkim and the rest of North West India. In the cold weather of North west states of India thupka presents an ideal hot savour.Thupka is usually popular with meat but pure veggies can also prepare it with vegetables. Check out this Sikkim special with us


  • - 250 gm: Meat (beef/pork/mutton/chicken), minced
  • - 300 gm: Egg noodles
  • - 2 large: Onion, finely chopped
  • - 1 Tablespoon: Onion leaves, chopped
  • - 3 flakes: Garlic, chopped
  • - 4-5: Green chili, sliced
  • - For soup: About 3 litres of clear bone soup - beef/ pork/ mutton/chicken stock. Add 1
  • - 1 Teaspoon: Salt


  • - Fry chopped onions with garlic and green chilies, then add minced meat, fry for 10 min. Add salt to taste. Then keep aside after cooking.
  • - Boil 4 litre of water vigorously and drop noodles, boil for 2 min, stirring occasionally.
  • - Drain the noodles through a large sieve and run cold water over them to stop them from sticking. Squeeze the water from the noodles and transfer to a serving bowl.
  • - Pour hot soup into bowl with noodles.
  • - Put fried meat-onion mixture and finely chopped green onion leaves on top of it.
  • - Thukpa/Gya-thuk is ready to serve hot.