5

MOST POPULAR
FOOD OF SIKKIM

CUISINES-
Sikkim is a very small hilly state of India located
in the Eastern Himalayas with a total
geographical area of 7096.Sq. Kms. The
traditional food of Sikkim is called Sikkimese
cuisine. The cuisine is a blend of Tibetan, Nepal
and Lepcha dishes which comes from various
ethnic tribes and communities of Sikkim.
Sikkimese food is largely based on rice, culinary
vegetables from jungle like Ningro (Fern),
Nakima (Wild Lily), Baas ko Tusa (Bamboo-
Shoot), Cheuw (Mushrooms), etc. Even organic
vegetables such as Iskus (Chayote/ Squash),
Pharsi (pumpkin), Pharsi ko Munta (Pumpkin
leaves), Iskus ko Munta (Chayote/ Squash
leaves), Kinema (Fermented Soyabean), Ruk
Tamatar ( Tree Tomato) and Dalle Chillies (Hot
Fire Balls), etc are also extensively used in day
to day menu. Most of the Sikkimese people are
meat eaters. Varity of fresh n processed meats of
mutton,beef,pork chicken and fish are feasted in
almost every meal. Locally fermented beverage
such as Arra ( Homemade Whiskey), and Chaan
/ Tongba (Fermented Millet) also compliments
the Sikkimese cuisine . Most of the raw material
are readily available in the local vegetable
markets and meat shops at a decent price. Being
an organic State, people seek for organic raw
materials. Local beverages are mostly prepared
in villages and can be available on demand. The
method of preparations of Sikkim cuisine is
generally stir fry, boiled or steamed. The use of
spices and herbs are very limited. A wide variety
of condiments and plants such turmeric powder,
ginger, Chewri (Aesandra butyraceae) barks of
plants like Gobere Salla (Abies wabbiana),
Verla(Bauhinia Vahlii), Chatiwan(Alstonia
scholaris) etc. are also used for medicative
purpose. Sikkim offers many interesting and
mouth watering dishes.
1. Momo (Dumplings)

Believed to be of Tibetan origin

and modified by the Nepalese cuisine
the momos are the lifeline of Sikkim.
Momos are steamed buns with a
filling. It typically consists of two parts
- the cover and the filling. The cover
is made of dough of white flour and
water. Sometimes yeast or baking
soda is also added to the dough to
enhance the texture of the momos.
2. Thukpa or Gya Thuk-

Thukpa is a kind of noodle soup

of Tibetan origin that has found
its way to being one of the most
loved food in Sikkim
3. Phagshapa-

Phagshapa is a strip of pork fat

that is stewed with dry chillies
and radish. A spicy and tangy
endeavour of this Sikkimese dish
is rich in proteins and is
made with no oil. 
4. Sha Phaley-
Bread stuffed with ground beef
and cabbage made into semi-
circles and then deep-fried is
everything that you need to know
about this famous food of
Sikkim. 
5. Gundruk-

Gundruk is a food of Nepalese

origin and is one of the staple
foods of Sikkim. Gundruk is a
leafy dish that is completely
vegan and is made out of some
leaves of mustard, cabbage or
radish. Authentic Gundruk is only
found in villages that people
make in their households. It is
rich in roughage and helps in
maintaining the metabolism of
the body. Traditionally this
Sikkimese dish is made in an
earthen pot, but people have
started using other ways of
making the same dish.