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Food in Sikkim

Food in Sikkim

Tibetan food in Nepali flavours!

Inspired by Nepali cuisine, Gundruk and Sinki are two of the few well known vegetarian dishes of Sikkim. They are soups that are prepared generally during winters when vegetables growth is at its maximum. Gundruk is prepared using leaves of mustard, radish and cauliflower but Sinki soup is made just of radish tap root only.

Momo is a very popular Tibetan delicacy in Sikkim. It is prepared with ground/minced meat filling, but over the past several years, this has changed and the fillings have become more elaborate. These days, momo is prepared with virtually any combination of ground meat, vegetables, paneer cheese, soft chhurpi (local cheese) and vegetable and meat combinations.Momos are taken along with soup and homemade chilli sauce. Accompany your plate of momos with a bowl of hot Thupka. Thukpa is a noodle soup having vegetables. It is readily available in most of the local restaurants. Phanghapa is another famous dish from Sikkim. Compared to other curries, it is not so spicy as the only spice used is Chillies. It is lightly flavored, the radish and the pork made a wonderful combination and goes really well with just plain rice. Sel roti is a traditional home-made, sweet, ring-shaped rice bread/doughnut. It is mostly prepared during Tihar, a widely celebrated Hindu festival in Nepal. It is made of rice flour with adding customized flavours.

Bamboo shoot is another commonly used ingredient in local food. This can vary from fresh bamboo shoot called Tama, which is often used with pork to make an irresistible curry to Mesu, a traditional fermented bamboo shoot product used to make pickles. End your incredible food trip with Chaang, a fermented cereal-based alcoholic beverage. It is sipped from a bamboo receptacle using a thin bamboo pipe. The receptacle which has millet in it is topped with warm water a few times until the millet loses its flavour. No visit to Sikkim is complete till you try this at least once.  

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