File:Indian(Indo-Tibetan) Faley or Phaley with a spicy green chilly chutney, Siliguri, West Bengal DSC 0886.jpg

English: This dish is the Indian version of the Tibetan Shapale, Sha phaley or Shabhaley. It truly is a fusion as like the original Tibetan recipe, the Indian Faley too uses cabbage for the stuffing but to it are added chopped onions, some garlic and ginger and a few teaspoons of any oil- most popular in India are Mustard and Sunflower. The meat here, unlike in TIbet is mostly chicken. To top it all off monosodium glutamate, popularly known as Ajinomoto, is generally added. The dough is made with all-purpose flour and shaped both skillfully and beautifully once the filling is in. The Faley is then deep-fried and served with a spicy chutney or dipping sauce. The chutney often includes elements of sourness as well and indeed complements the main dish. It is readily available in SIkkim and Darjeeling but it becomes rare as we climb down the hills. One can find it at a few places Siliguri but not in any of its neighbouring cities and towns. They are next available if we go further south to Kolkata. There too, the dish is available but at specific, countable locations only. Once we step out of Sikkim and West Bengal, the dish apparently disappears.