Sikkim, a beautiful hilly state in northeastern India, boasts a traditional cuisine that is a delightful blend of Tibetan, Nepali, and Lepcha dishes, reflecting the diverse ethnic tribes and communities of the region. Sikkimese food predominantly features rice and a variety of wild and cultivated vegetables such as Ningro (fern), Nakima (wild lily), Baas ko Tusa (bamboo shoot), and Cheuw (mushrooms). Organic vegetables like Iskus (chayote/squash), Pharsi (pumpkin), Pharsi ko Munta (pumpkin leaves), Iskus ko Munta (chayote/squash leaves), Kinema (fermented soybean), Ruk Tamatar (tree tomato), and Dalle Chillies (hot fireballs) are also commonly used in daily meals. Meat is a staple for most Sikkimese people, with mutton, pork, beef, chicken, and fish frequently featured in meals. Sikkimese cuisine is often accompanied by locally fermented beverages such as Arra (homemade whiskey) and Chaang/Tongba (fermented millet).
Most raw materials for Sikkimese cuisine are easily accessible in local vegetable markets and meat shops at reasonable prices. As an organic state, residents prefer organic ingredients. Local beverages, often made in villages, are available on demand. Sikkimese cooking methods primarily involve stir-frying, steaming, or boiling, with minimal use of spices and herbs. Various condiments and plants, such as turmeric powder, ginger, and Chewri bark from plants like Gobere Salla, Verla, and Chatiwan, are also utilized for their medicinal properties. Introducing your taste buds to the various delicacies of Sikkim is a major part of Sikkim Tourism. Do not let your appetite fade away without exploring the Sikkimese cuisines which are beyond momos and thukpas.
Get the Taste of Sikkim Through the Great Culinary Delights. Let’s Begin the Dish Hopping!
Gundruk - Gundruk is a traditional Nepalese dish that is popular in Sikkim. It is prepared by fermenting leafy greens like spinach, mustard leaves, or radish leaves, which are then dried in the sun. This fermented vegetable is usually cooked with potatoes, tomatoes, and spices to create a delicious curry, best served with steamed rice. For an authentic taste, try Gundruk at the Taste of Nepal restaurant in Gangtok.
Phagshapa - For pork enthusiasts, Phagshapa is a must-try dish in Sikkim. This traditional delicacy includes strips of pork fat, radishes, and dried red chilies, all slow-cooked to perfection. Reflecting Sikkim's rich culinary heritage, Phagshapa is notably prepared without oil, highlighting the natural flavors of the vegetables and protein. This makes it a healthy yet indulgent choice for non-vegetarians.
Kinema - Kinema is a beloved dish in Sikkim, made from soybeans that are boiled and fermented to achieve a sticky texture. During cooking, the kinema emits a strong aroma. It is typically served with rice and is often used by vegetarians as a meat substitute due to its high protein content. When dried under the sun, the soybeans impart a unique flavor to the curry, making it a staple in Sikkimese cuisine.
Sel Roti - Sel Roti is a traditional sweet delicacy from Sikkim, commonly made during festivals and special occasions. This ring-shaped rice bread is crafted from fermented rice batter and deep-fried until it is crispy on the outside and soft on the inside. The addition of cardamom gives it a delightful aroma. Sel Roti is available in local bakeries and sweet shops throughout Sikkim.
Bamboo Shoot Curry - Bamboo shoots, the edible shoots that emerge from the ground, are highly cherished in Sikkim. Sikkimese cuisine features bamboo shoot curry, and bamboo shoots are often added to various dishes to elevate their flavors. While fermented bamboo is commonly used in cooking delicious curry, it is not always necessary. Locally known as Tama curry, this bamboo shoot dish is a culinary staple in Sikkim. Turmeric powder is typically included in the preparation to enhance color and eliminate any bitter undertones from the shoots. Bamboo shoot curry pairs perfectly with rice, offering a satisfying meal.
Chhurpi Soup - Chhurpi Soup, another cherished dish of Sikkim, highlights traditional Chhurpi cheese as its primary ingredient. This local delicacy is enhanced with the addition of paanch phoran, a blend of five spices. Incorporating locally sourced vegetables and pulses, this hearty soup offers a nutritious and comforting meal, particularly ideal for colder weather. Topped with fresh coriander leaves for a burst of flavor, it's a must-try for vegetarians and a renowned specialty of Sikkim.
