Sikkimese cuisine is a delicious blend of Nepalese, Tibetan, and native Bhutanese influences. Because Sikkim is a cold, mountainous state, its traditional food is typically warm, comforting, and relies heavily on fermented vegetables, rice, and meat.
Sikkim is officially India's first (and only) 100% Organic State. Therefore, the vegetables and spices used in their traditional food are completely free of chemical pesticides and fertilizers!
Undoubtedly the most famous dish of Sikkim (which has now conquered all of India). Momos are steamed or fried dumplings stuffed with minced meat, cheese, or vegetables, served with a fiery red chilli and garlic chutney.
Thukpa is a hearty, Tibetan-style noodle soup. It consists of flat noodles, vegetables, and meat (usually chicken or pork) served in a hot, flavorful, and spicy broth. It is the ultimate comfort food during freezing Himalayan winters.
Since fresh vegetables are hard to grow in winter, Sikkimese people use fermentation.
A very popular dish among the local Sikkimese and Nepalese community. It is a strip of pork fat stewed slowly with radishes and fiery dry red chillies. It is spicy, tangy, and eaten with rice.
Kinema is a traditional, fermented soybean food, somewhat similar to Japanese Natto. It has a very pungent smell and is used to make a high-protein, sticky curry eaten with rice.
Sarve Jana Sukhino Bhavantu (рд╕рд░реНрд╡реЗ рднрд╡рдиреНрддреБ рд╕реБрдЦрд┐рдирдГ) тАФ Meaning and Explanation
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