Asian Window

From The Indian Express:

Eastern Himalayas

Normal gastronomical wisdom suggests that the more slender the chilli, the hotter it is. So, its appearance as a thick pod suggests that Sikkim’s popular chili – Dalay – would be mild on the tongue. But a small bite suffices to concur with its reputation as one of the hottest chillis in the world. The host adds some local trivia: the chilli has been bottled at a factory owned by Bhaichung Bhutia’s family. And the beer that is served comes from a brewery owned by Danny Denzongpa.

The host is a farmer, one of those selected to act as “rural homestay operators” under a proposal funded by the National Bank for Agriculture and Rural Development (NABARD) and promoted by the Sikkim government. While the concept may not be new, the project has been received very well in the state. Ever since its launch in Ray Mindu village in East Sikkim on November 29 last year, the project has been adopted by many other villages like Lingee Payong in South Sikkim, Kewzing, Yuksom and Patsanga.

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