The landlocked Himalayan State of
Sikkim has its own dietary culture with specific cuisine and food recipes. The food habits of various ethnic groups residing here have been passed down through the generations. Their cuisine is heavily influenced by Tibetan cuisine. The main food stuff is rice and the consumption of meat and dairy products depends on availability. Besides these, various traditional Himalayan fermented foods and beverages are prepared and consumed. The dietary-culture of this region is mostly reflected in the pattern of food production - so at different altitudes you will find meals based around wheat, buckwheat, barley, vegetable, potatoes and soybeans.
Momo is a very popular Tibetan delicacy in Sikkim. Thukpa/Gya-thuk, a traditional Tibetan style noodles in soup, is served on special occasions. Kinema, Gundruk, Sinki, and Chhurpi are popular traditional fermented food products of this region. Chaang or Tomba is a fermented alcoholic beverage which has strong ritual importance among the various ethnic groups of people of the Sikkim Himalayas. The cuisine of Sikkim is unique and one can savor all delicacies of Tibetan, Nepalese and Bhutanese cuisine.
