Sikkim

A Himalayan Cuisine Blending Nepali, Lepcha, and Bhutia Traditions

Sikkim’s food reflects high-altitude farming, Tibetan influence, and a preference for warm, steamed meals.

How Geography Shapes Food

Historical Roots

Cold weather shaped warm, broth-based meals.

Core Ingredients

Millet, Rice, Fermented vegetables, Buckwheat, Yak cheese, Local greens

Signature Dishes

Momo, steamed dumpling staple
Thukpa, broth noodles
Gundruk Soup, fermented greens
Sel Roti, festival bread
Phagshapa, pork with radish

Festival & Ritual Foods

Losar: Tibetan-style festive dishes
Maghe Sankranti: rice and lentil meals

Health & Ayurvedic Relevance

Fermented foods aid immunity
Warm soups suit cold climate
Buckwheat supports digestion