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Sikkim

Sikkim is a state in northeastern India. It borders Tibet, Bhutan, Koshi Province of Nepal and West Bengal. Sikkim is notable for its biodiversity, including alpine and subtropical climates, as well as being a host to Kangchenjunga, the highest peak in India and third highest on Earth.

Featured Dishes from Sikkim

Phapar ko roti

Phapar ko roti

Buckwheat flatbread baked between banana leaves, serve with achar

Sel roti

Sel roti

Deep-fried ring-shaped sweet bread, made from fermented rice

Sel roti

Sel roti

Deep-fried ring-shaped sweet bread, made from fermented rice

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Zebre

Sweetened rings of rice

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Bhaate jaanr

Buttermilk

Buttermilk

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Gahun ko jaanr

Jaanr

Jaanr

Alcohol derived from millet, barley or rice

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Jahun ko jaanr

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Kodo ko jaanr

Finger millet alcohol

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Makai ko jaanr

Raksi

Alcoholic beverage made from kodo millet or rice

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Simal tarul ko jaanr

Cassava alcohol

Tea

Tea

Aloo tama

Aloo tama

Potato and bamboo shoot curry

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Chambray

Rice with spices, cumin, cinnamon, bay leaves, ghee

Chataamari

Chataamari

Rice crepes, commonly topped with or stuffed with egg, minced buffalo or chicken, tomatoes, onions, herbs, spices

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Chhurpi ningro curry

Fermented cheese and wild ferm curry

Choila

Choila

Spiced buffalo meat, the meat is first boiled and then fried, there are two types: hakuchhwelaa is plain, manuchhwelaa is grilled, serve with chiura

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Cho

nyok - Rice and vegetable porridge

Dal bhat

Dal bhat

Lentil soup served with rice and flatbread

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Dheroh

Corn flour porridge, eaten with vegetables, achar, dahi and mohi

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Falki

Curry made with sheep legs or head, serve with rice

Gundruk and sinki soup

Gundruk and sinki soup

Soup with fermented greens and radish tap roots

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Gundruk ko jhol

Gundruk soup, soup made with fermented leafy vegetable greens

Gyathuk

An Indian version of thukpa, a Tibetan noodle soup

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Kinema ko jhol

Fermented soybean soup/curry, serve with rice

Kwati

Kwati

Soup made with nine types of sprouted beans, common during the festival of Gun Punhi

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Lauwa

Cooked rice with vegetables

Masaura curry

Masaura curry

Fermented black gram and vegetable curry

Momo

Momo

Steamed dumpling filled with minced meat, vegetables, cheese, onions

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Pakku

Curried goat or mutton kebab, serve with rice or sel roti

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Phagshapa

Stewed strips of pork with radish, onions, chili peppers

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Phituk

Rice or barley flour porridge with meat

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Ponguzom

Rice, fish and vegetables are cooked inside green bamboo

Sishnu soup

Sishnu soup

Nettle leaves soup

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Sorongbeetuluk

Rice and nettle porridge

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Su zom

Meat cooked in an earth oven using banana leaves

Thukpa

Thukpa

Tibetan noodle soup

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Til ko alu

Potato chunks cooked with onion, chili peppers and sesame seeds

Axone

Side, Snack, Appetizer

Axone

Fermented soybean paste, used in a variety of dishes, fish, pork

Bamboo shoots

Side, Snack, Appetizer

Bamboo shoots

Curried, pickled, fermented, bamboo rice, fritters

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Side, Snack, Appetizer

Bhatmas ko achar

Pickled ground dry soybean seeds

Chataamari

Side, Snack, Appetizer

Chataamari

Rice crepes, commonly topped with or stuffed with egg, minced buffalo or chicken, tomatoes, onions, herbs, spices

Chhurpi

Side, Snack, Appetizer

Chhurpi

Fermented cheese made from the milk of cows, goats or yaks, similar to ricotta, may be fresh, dried, used in stews

Chiura

Side, Snack, Appetizer

Chiura

Flattened or pounded rice, serve with lentils, vegetables, potatoes, curries

Choila

Side, Snack, Appetizer

Choila

Spiced buffalo meat, the meat is first boiled and then fried, there are two types: hakuchhwelaa is plain, manuchhwelaa is grilled, serve with chiura

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Side, Snack, Appetizer

Churul

A pungent cheese made from goat, yak

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Side, Snack, Appetizer

Dhania ko achar

Pickled coriander

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Side, Snack, Appetizer

Foldong

Rice ball or cake made with dry fruits, butter, cardamom

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Side, Snack, Appetizer

Ghartarul

Gundruk

Side, Snack, Appetizer

Gundruk

Fermented leafy green vegetables, for example, cauliflower, radish, mustard leaf, used in curries, pickles and soups

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Side, Snack, Appetizer

Kalimpong

A cheese similar to Gouda, created by a priest in Sikkim known as Brother Abraham, named after the city of Kalimpong in West Bengal

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Side, Snack, Appetizer

Kasalok

Boiled sweet potato or yam

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Side, Snack, Appetizer

Kinema

Fermented soybean food

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Side, Snack, Appetizer

Kodoko roti

Finger millet flatbread

Masaura

Side, Snack, Appetizer

Masaura

Sun-dried or fried balls of lentils mixed with mango, cassava, yam, spinach, cauliflower, potatoes, used in curries

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Side, Snack, Appetizer

Mesu

Fermented bamboo shoot pickle

Phapar ko roti

Side, Snack, Appetizer

Phapar ko roti

Buckwheat flatbread baked between banana leaves, serve with achar

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Side, Snack, Appetizer

Philinge ko achar

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Side, Snack, Appetizer

Phulaurah

Buckwheat fritter

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Side, Snack, Appetizer

Piranlu

Boiled colocasia

Rigichoboo

Side, Snack, Appetizer

Rigichoboo

Sel roti

Side, Snack, Appetizer

Sel roti

Deep-fried ring-shaped sweet bread, made from fermented rice

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Side, Snack, Appetizer

Shimi ka achar

Pickled string beans

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Side, Snack, Appetizer

Sidra ko achar

Pickled dried sidra fish, serve with rice and dal

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Side, Snack, Appetizer

Silam ko achar

Pickled silam seeds

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Side, Snack, Appetizer

Sinki

Fermented radish tap roots, used with curries, pickles and soups

Sisnu

Side, Snack, Appetizer

Sisnu

Nettles, nettle greens

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Side, Snack, Appetizer

Tama ko achar

Pickled young bamboo shoot

Timur ko achar

Side, Snack, Appetizer

Timur ko achar

Pickled tomatoes, serve with momos

Wachipa

Side, Snack, Appetizer

Wachipa

Fried rice dish, either vegetarian or using minced chicken and burnt feather powder