Travelling to Kalimpong? Bring Back These Ingredients

Atelier: I got fresh cheese from Kalimpong on a whim—it’s the smoked one, I feel. Is there anything that works especially great with it?

Senjuti: You mean the hard Kalimpong cheese? Or the soft fresh one?

Atelier: Soft… it tastes somewhat like Gouda.

Senjuti: Sure. Kalimpong cheese in all forms are my fridge staples. The texture will be slightly crumbly, like Parmesan. I top pasta with it, fill it in omelette, sprinkle on Caesar salad, and stuff it in sandwiches. Store it in clingfilm in the freezer, ideally, and thaw before use. I keep it grated if I know I’ll consume it quickly.

Sanghamitra: Is it smoked cheese?

Atelier: Yes, it has an enticing bacon-like smell.

SenZen: Interesting. I’m going to Kalimpong at the end of the week. Apart from the cheese, any other suggestions on what to bring back?

Purba-Magic: Bakery biscuits and fudge.

Senjuti: Glass noodles, Dalle [chillies] in very many varieties if you’re into it, the butter that can be made into ghee, and definitely the soft Chhurpi that goes into Ema Datshi. And if you can find dried local shiitake—not the Thai ones—jump on them and pick them all. I carry Pahaadi mini aloo as well, but do not recommend it to others.

SenZen: Most definitely the noodles and mushrooms.

Jayshree: Sichuan pepper pickle or chutney.

Senjuti: Oh ya. Timbur FTW. Timbur is the pepper. Just say “Timbur/Timbur ko chhop”, they will give it to you.

Gungun: I have used Kalimpong cheese successfully while baking sourdough bread. Gives a very unique flavour.