Before it becomes a bowl of warm jhol (gravy), sisnu has to be handled with care.
The wild plant, also known as Bichu Booti or stinging nettle, has tiny thorns that can cause itching and rashes when touched. Yet in many Sikkimese homes, these leaves have been carefully cleaned, cooked and served for generations as Sisnu Ko Jhol, a simple dish eaten with rice.
India’s food traditions are filled with recipes that have been passed down through generations, but many of them are slowly disappearing. In the first episode of The Better India’s new series, ‘Finding India’s Lost Recipes’, the journey begins in Sikkim with a dish that has stayed in family kitchens for years.
A stinging plant, a forgotten recipe
At Rinchen’s Momo in Kolkata, Rinchen introduces this lesser-known recipe and shares why it holds a special place in local kitchens. “People have forgotten this recipe, especially our Gen Z people right now,” he says while preparing the dish.
The preparation begins with cleaning the leaves properly. Since Sisnu can sting, the process needs care. He shares a simple trick his grandmother taught him, where adding flour to the leaves helps remove dirt and small insects before cooking.
In Sikkim, it is an everyday dish rather than an occasional delicacy. It is eaten like dal (lentils), usually with rice. Made without oil and with very little spice, the dish is light, simple and comforting. Many families also believe it helps soothe the stomach, especially during summers.
The flavours that make it Sikkimese
The flavour of Sisnu Ko Jhol comes from local ingredients like timbur and chimping, herbs that are commonly used in Sikkimese cooking. These add a distinct taste that sets the dish apart from everyday greens.
For this episode, Rinchen serves the Sisnu with dhido, a traditional Nepali dish made from flour and water. Similar to Karnataka’s ragi mudde, dhido has a soft texture and is a staple in many Nepali households.
With its earthy flavours and comforting taste, Sisnu Ko Jhol proves that some of the most memorable recipes are the ones that remain hidden from the world.
With Finding India’s Lost Recipes, The Better India is travelling across the country to bring back forgotten dishes and the stories behind them.
