The cuisine of Sikkim is largely influenced by Tibetan flavors, which are known for their wholesome flavor palette, with a zing of spiciness borrowed from fiery & plump Himalayan chilies. A majority of the dishes are cooked using the freshest of local ingredients, that are purely organic since Sikkim is India’s first organic state.
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This hot bowl of broth is packed with chunks of meat, vegetables, herbs, and noodles. The earthy flavor of the broth is enhanced with the use of condiments like garlic and coriander, and the meaty soup is served piping hot to be eaten any time of the day.
Tamba is basically tender bamboo shoots that taste great when the locals dice it up, pickle it with vinegar and spices and stuff them in glass bottles to ferment under the sun. Tender bamboo shoots are compliment pork in spicy curries that are consumed all over Sikkim with great zeal.
This item is a local version of a donut, which is deep fried and mildly sweet. This fried bread is prepared with a mixture of rice flour, semolina, milk powder, dried nuts, and sugar. The batter is mixed and mildly fermented, then deep fried in the shape of loops. They come out to be golden & spongy, ready to be eaten.
Churpi is a popular hard candy in Sikkim that is made out of yak milk. Famous for their extremely hard consistency, the candy is difficult to chew down in one go but starts to dissolve only after minutes of chewing. You can pop one pea-sized piece inside for once and enjoy its milky flavor for hours.
It is basically mustard or radish leaves that are plucked, well rinsed and left to dry out in the sun. As the leaves dry out and ferment, they develop a subtly sour flavor, that adds great depth to light gravies and clear tomato garlic soups, which are heartily consumed by the locals with steamed rice. Gundruk tastes great in soups, and even when thrown into traditional meat curries.
These steamed dumplings are a local favorite, often stuffed with minced meat, vegetables or cheese, which are mildly flavored with ginger and a dash of butter. The dumplings are often served with a bowl of soup and a helping of fiery red chutney, made with the paste of some of the spiciest round chilies in town.
The local beer is a must try. This heady concoction is prepared out of fermented millets that are pounded to extract the extra flavor. The ground mixture is served in bamboo cups and topped with a bamboo straw. Before serving, the cups are filled with warm water that absorbs the flavor of the fermented millets and becomes a ready to drink beverage.
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