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⁾