Here Are 9 Types of Sikkim Cuisine You Must Try:
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.
Originally these momos were made with ground meat fillings, but over the years a lot of modifications have been made that have made dumplings even better. From Tofu (Paneer) to cheese, everything can be included in the filling. To get the best momos in Sikkim, one should visit The Roll House and The Taste of Tibet in Gangtok.
Where to Try: Shuffle Momos, Momo.co
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. One can find both vegetarian and chicken versions of the dish. One can find almost every kind of locally grown vegetable in this soup, but the most common ones are carrots, bell peppers, spinach, cauliflower and celery. Thukpa is available in almost every cafe and restaurant, but it is better to try it from a local vendor as they provide you with the best and most authentic taste that you can find.
Where to Try: Taste of Tibet
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. The Golden Dragon hotel in Gangtok serves the most authentic and delicious Phagshapa in the whole of Sikkim.
Where to Try: The Golden Dragon Hotel
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. Crispy on the outside and soft and juicy on the inside, this is what you get when you take the first bite into the golden fried dumpling. With different people having different dietary demands, many variations have been done to the traditional dish. Among the more popular variations of the dish include cheese and tofu versions. The Roll House in Gangtok is the best place to try one of these.
Where to Try: The Roll House, Gangtok
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. This is one food that has remained the same even after ages and seems to show little alteration.
Where to Try: Hill Queen
6. Sinki
Sinki is another traditional dish of Sikkim that has not shown any major change either in the ingredients or in the making process. It is very similar to Gundruk but is made out of radish taproots. These radish roots are chopped and put into bamboo and pressed over with straw. This bamboo is covered with vegetation and mud for about a month and is allowed to ferment. This month-long prepared Sinki can now stay fresh for a year and is ready to be used in stews and soups. It can also be used as a pickle and eaten with parathas and other dishes.
Where to Try: Hill Queen
7. Kinema
Kinema is a dish made of soya beans that are boiled and fermented to attain a sticky texture. The dish gives out a pungent smell. Kinema can be had with bhat (rice) as a side dish. It is a substitute for meat for vegetarians as it is high in antioxidants and low in fat. Kinema is popular not only in Sikkim but also in Nepal and Darjeeling.
Where to Try: 9ine Native Cuisine, Kookay Restaurant
8. Dal Bhat
Dal Bhaat is a traditional and staple dish in Sikkim and other parts of India, consisting of lentils cooked into a flavorful soup (dal) and rice (bhaat). The lentils are boiled with spices until soft and creamy, while the rice is cooked separately until fluffy. Dal Bhaat is served with accompaniments like vegetable curries, pickles, yogurt, and sometimes meat dishes. It is a nutritious and balanced meal, providing protein from lentils and carbohydrates from rice. Dal Bhaat is deeply rooted in the local culture and is a common everyday meal in Sikkim, representing the region's authentic flavors and local cuisine.
Where to Try: Bhansa Ghar, Osm restaurant
9. Dhindo
Dhindo is prepared by boiling water and slowly pouring in buckwheat, ground millet or cornflour. The mixture is then continuously stirred until a sticky paste is formed. The paste is rolled into balls, dipped into lentil soup or chutney and swallowed since the millets stick between the teeth. This dish is consumed on a daily basis in Sikkim and Nepal.
Where to Try: Thakali, the square
10. Sel Roti
Sel Roti is a traditional ring-shaped deep-fried mild sweat bread and a popular Nepali snack that is made from fermented rice and lentil batter, known for its unique texture and flavor. The batter is prepared by fermenting a mixture of rice, lentils, spices, and fat overnight. It is then poured by hand into circular molds and deep-fried until golden and crispy. The resulting Sael Roti has a crispy exterior and a slightly spongy interior. Sael Roti is enjoyed during festive occasions and served as a snack or appetizer with pickles. It holds cultural significance, being a part of celebrations and cherished for its taste and texture.
Where to Try: Agarwal pure veg restaurant, Parivar restaurant
11. Chang
Chang is a traditional millet-based alcoholic beverage in Sikkim. It is a fermented drink made from millet or rice, resulting in a mildly alcoholic and fizzy nature. The process involves soaking and sprouting the grains, grinding them into a paste, mixing with water, and fermenting for several days. The natural yeast and bacteria present in the environment convert the starches in the grains into alcohol during fermentation. Once the fermentation process is complete, this rice beer is served in traditional bamboo containers called tongbas. It has a tangy, slightly sour taste with a touch of sweetness and effervescence. It is not only enjoyed for its flavor but also brings people together during social gatherings and festivals, fostering a sense of community.
Where to Try: Tongba Bar
12. Thenthuk
Thenthuk is a traditional Tibetan noodle soup, popular in Sikkim which people usually eat during dinner. It gets its name from the process of making hand-pulled noodles. The noodles are rolled and pulled into thin strips, giving them a unique texture. Thenthuk is prepared with a flavorful broth made from meat or vegetables and seasoned with spices and herbs. It includes a variety of vegetables like carrots, cabbage, spinach, and mushrooms. The dish is versatile, with different variations available based on personal preferences and regional influences. It is often served as a complete and nourishing meal, representing the culinary traditions of the Tibetan community in Sikkim.
Where to Try: The Square Family Restaurant and Bar, Taste of Tibet,
13. Kodo Ko Roti
Kodo Ko Roti is a popular local Nepali cuisine in Sikkim made from finger millet, also known as Kodo, which is pounded into flour and mixed with water, salt, or sugar. The resulting dough is then cooked into pancake-like rotis. It is typically served as a light lunch or snack and is best enjoyed with tomato chutney and a variety of pickles, offering a delightful combination of flavors. This dish showcases the use of local ingredients and is enjoyed for its unique taste and texture. The addition of sugar and ghee adds a touch of sweetness and richness to this traditional Sikkimese dish. Kodo Ko Roti can be tried at various local eateries and restaurants in Sikkim that specialize in Nepali cuisine. Some popular places where you can find it includes Rasoi Restaurant and The Square Family Restaurant and Bar.
Where to Try: Rasoi Restaurant, The Square Family Restaurant and Bar
14. Masauyra Curry
Masauyra curry is a popular and flavorful Nepali dish that highlights the culinary heritage of Sikkim. The key component of this dish is the fermented black gram, which contributes a distinctive tangy taste. Prepared with a harmonious blend of aromatic spices, the curry offers a rich and robust flavor profile with subtle spiciness. It is traditionally served alongside steamed rice, allowing you to enjoy the wonderful interplay of flavors and textures. Indulging in Masauyra curry is a delightful opportunity to immerse yourself in the authentic flavors of Sikkimese cuisine. One can enjoy it at various restaurants and eateries in Sikkim that specialize in Nepali cuisine. Some popular places where you can find it includes Delight Hotels Restaurant and Hill Queen.
Where to Try: Delight Hotels Restaurant, Hill Queen
Which of these dishes of the food of Sikkim appeal most to you? Let us know in the comments below!
