A hearty pork dish cooked with dried radish and red chilies, often with minimal spices — it’s all about natural fermentation and the fat flavor. 1)
Fermented leafy greens (usually mustard or spinach), sun-dried and later cooked into soups or curries. A probiotic-packed dish beloved in every Sikkimese home. 2)
Made from fermented radish roots, sinki is earthy, pungent, and highly nutritious. Often simmered into hot broths during winters. 3)
A Tibetan-Sikkimese snack: deep-fried bread pockets filled with spiced meat and cabbage. Crispy outside, juicy inside — a comfort food classic. 4)
Chhurpi is a local yak or cow cheese — either soft or rock-hard. It's stir-fried with greens, made into chutneys, or added to soups for flavor and protein. 5)
A festive deep-fried rice flour ring, crisp on the outside, fluffy inside — sweetened and eaten with yogurt or spicy aloo dishes. 6)
A deeply umami-rich curry made with fermented soybeans, often cooked with onion, garlic, and tomato. Bold in flavor and incredibly nutritious. 7)
A hand-pulled Tibetan noodle soup with vegetables or meat — warm, chunky, and perfect for chilly Himalayan evenings. 8)
Young bamboo shoots cooked with pork or fermented soybeans. The flavor is tangy, funky, and absolutely unforgettable. 9)
Unlike the more commonly known momos, Sikkimese ones often include local herbs like timur (Sichuan pepper) and homemade chili sauces — steamed or fried. 10)
A spicy chutney made from soft fermented chhurpi cheese, garlic, and green chilies — served as a side with every traditional meal. 11)
A tangy fermented bamboo shoot pickle, sharp in taste and often eaten with rice or sel roti. 12)
Stir-fried wild fiddlehead ferns with soft cheese (chhurpi). Seasonal, earthy, and a taste of Sikkim’s forests. 13)
A crispy Tibetan-origin fried biscuit, shaped in loops or braids, made during festivals and served with butter tea. 14)
A thinner, milder cousin of thukpa, often with homemade wheat noodles and vegetables — less spicy, more comforting. 15)