Nepal, Jan. 8 -- Food is a symbol of civilisation, and food habits are part of the cultural flow. Indian Gorkha foods have evolved over the centuries and decades with wider influences from Japanese, Chinese, Korean and other Asian countries. For instance, in the fermented food category sake (rakshi) and nato (kinema) from Japan and Xiancai (like gundruk ko achar) of China have visible influences. From the highlands of Tibet and Central Asia and the Far East, momo and gyoza (dumpling), thukpa (pho/noodles) and tsampa (barley flour) arrived, and from nearby Bhutan, fakshapa (pork with green vegetables); from Nepal all varieties of dal, nuts and grains and spices, and from Sikkim churpi (hard cheese) made their steady entry into the Indian G...