with the influence of tibet, nepal and bhutan, sikkim offers a unique blend of these cultures in its cuisines which is full of flavors and based on rice and maize. the food of sikkim is mainly non vegetarian and vegetables are normally used in their food in fermented form which makes them to be preserved longer. the method of preparations of sikkim cuisine is generally stir fried, boiled or steamed. the use of spices and herbs are very limited. some of the famous cuisines are as under:

• momos: momos are lifeline of sikkim and can be found everywhere wherever you go. the fillings can include anything meat, paneer, chesse, vegetables and so on
• dal bhaat: it’s a traditional nepalese dish popularly known as dal chawal in rest of india. it is a simple everyday meal of the locals and it consists of boiled rice and lentil soup.
• sael roti: a fried bread usually serves with potato curry is made mainly during festivals. the dish is made from a batter of fermented rice and then deepfried.
• chhurpi soup: a cheese delicacy made from yak’s milk, is a traditional soup often served as a welcome drink. it is slight tangy in taste
• dhindo: a vegetarian dish made from cornflour, buckwheat and ground millet best enjoyed with millet stick and veg soup. it is consumed on a daily basis in sikkim and nepal.
• gundruk: a vegetarian dish made using fermented radish and cauliflower leaves and can be enjoyed with soups and curries.
• kodo ki roti: a nepali bread made with finger millet flour enjoyed with tomato pickle.
• kinema curry: one of the most popular dishes made of fermented soya beans served with rice. it has a pungent smell.
• thukpa: a noodle soup of tibetan origin made both vegetarian and non-vegetarian. every street kiosks, restaurant in the state serves this dish.
• phagshapa: strip of pork fat that stewed with dry chillies and radish having spicy and tangy taste.
• sha phaley: combination of deep-fried flavors, bread and minced meat. vegetarians can relish the tofu version.
• sinki: traditional dish of sikkim similar to gundruk but made out of radish taproots. it can be used as a pickle and eaten with parathas and other dishes.
• chang: fermented form of millet and yeast. it is brewed alcoholic beverage served in and sipped with the help of a bamboo pie.