Ningro is an alpine fiddle-head fern and its tendrils are used to make a household dish. It is prepared with
Chhurpi, a sort of tasteless Himalayan chewing gum made from milk. Sikkimese cook the fried tendrils of Ningro with chopped onion and turmeric in water for a few minutes and then seasoned with Chhurpi. Ningro with Chhurpi is normally prepared as a household dish but it is not served in the restaurants.
