10 Amazing Things to know about Sikkim Food, India
By MITKAUMINDFULLLOFVACATIONS
Sikkim was declared India's first fully organic state in 2016.
Sikkim's cuisine consist of dishes such as momos (dumplings), thukpa (noodle soup), and gundruk (fermented leafy greens).
Traditional fermented beverages like chhang (made from millet or rice) and tongba (fermented millet) are popular in Sikkim, often served in bamboo containers.
Sikkim's cuisine incorporates a variety of ingredients such as yak meat, cardamom and Sikkim black cardamom (bada elaichi).
Chhurpi, a traditional cheese made from yak's milk, is a specialty of Sikkim.
Sikkim is known for its medicinal herbs and plants.
Bamboo shoots are a staple ingredient in Sikkimese cuisine, used in various dishes such as curries, pickles, and salads.
Sikkim is home to a variety of aromatic spices like Sikkim pepper, timur (Sichuan pepper), and cardamom, adding rich flavors to the food.
During festivals like Losar (Tibetan New Year) and Saga Dawa, meals are prepared with traditional dishes like gya thuk (meat and noodle soup) and sel roti (rice flour donuts).
Food plays a significant role in Sikkimese culture, with meals often shared communally, reflecting the region's hospitality and warmth.