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Local cuisines of Sikkim - Drive to Northeast

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Local cuisines of Sikkim - Drive to Northeast

Local cuisines of Sikkim - Drive to Northeast

Sikkim, a charming Himalayan wonderland, offers not just mesmerizing landscapes but also a culinary adventure that will leave food lovers craving for more. Influenced by its diverse communities and neighboring regions, Sikkimese cuisines offer a delightful blend of flavors, spices, and traditional cooking techniques. Join us on a gastronomic journey through the local cuisines of Sikkim, from iconic momos to soul-warming thukpa and the unique tang of gundruk.

Sikkim, nestled in the Himalayas, boasts a rich culinary tradition influenced by its diverse communities and neighboring regions. Here are some delicious local cuisines you must try when visiting Sikkim:


Prepare your taste buds for a unique culinary experience with gundruk. This traditional fermented leafy green vegetable dish adds a tangy and distinctive flavor to Sikkimese cuisine. Made from mustard greens or spinach, gundruk is sun-dried and then used in various preparations like soups, curries, and pickles. Its pungent taste and nutritional value make it a beloved part of local meals.


Let's start with Sikkim's most beloved dish, momos. These bite-sized dumplings are a popular street food and come with a variety of fillings. Whether you prefer vegetarian options with cabbage or spinach or crave the succulent flavours of chicken, pork, or beef momos, Sikkim offers a wide range of choices. The delicate steamed or fried wrappers, coupled with spicy dipping sauces, create a taste sensation that will keep you coming back for more.


When it comes to comfort food, Sikkim has its own hearty offering called thukpa. This soul-warming noodle soup features wheat noodles swimming in a flavourful broth filled with vegetables and your choice of meat. Perfect for chilly evenings, thukpa satisfies both the stomach and the soul with its comforting and aromatic blend of spices.

Seal Roti

Sael Roti is a deep-fried bread made from a fermented rice batter. It is a festive food that is particularly enjoyed during religious and cultural celebrations such as Dashain and Tihar. The preparation of Sael Roti involves soaking rice in water and grinding it into a thick paste. This paste is then mixed with water, sugar, and sometimes a pinch of cardamom powder to enhance the flavour. The batter is left to ferment for several hours or overnight, allowing it to rise and develop a slightly sour taste.


Kinema is a fermented soybean dish commonly consumed in Sikkim. The soybeans are soaked, boiled, and then fermented, resulting in a pungent and tangy flavour. Kinema is usually cooked with vegetables and spices to make a flavourful curry or stir-fry.

Sisnu Soup

One popular Sikkimese dish that features sisnu is Sisnu Soup. This hearty and flavorsome soup is made by boiling or sautéing the tender shoots or leaves of the nettle plant. The sisnu leaves are often combined with other vegetables like potatoes, radishes, or tomatoes to enhance the flavours and add texture to the soup. A blend of spices, including turmeric, garlic, ginger, and chilies, is used to season the soup, giving it a delightful aroma and a touch of spiciness.

These are just a few examples of the delightful local cuisines you can experience in Sikkim. The region offers a range of flavours and dishes that reflect its cultural diversity and natural surroundings. When visiting Sikkim, don't miss the opportunity to indulge in these traditional delicacies and explore the vibrant culinary scene.