Sikkim’s cuisine is inspired by locally available vegetables, meats, and other ingredients as well as some cooking methods from neighboring regions like Nepal, and other north-east Indian states – most of which also include Tibetan dishes in their cuisine. Some dishes that define the Sikkimese cuisine are:
- Gya Thuk – a noodle soup made with local vegetables, chicken or pork.
- Phagshapa – Strips of pork fat stewed with dry chillies and radishes – a spicy and tangy dish that is made without any oil.
- Gundruk – a fermented leafy green vegetable dish that originated in Nepal, and eaten across Sikkim too.
- Sinki – a dish made of radish taproots and bamboo shoot.
- Dhindo – a staple Nepalese dish, made by gradually adding flour to boiling water while stirring.
- Sha Phaley – A bread dish stuffed with seasoned meat and cabbage.
- Sael Roti – A ring-shaped rice bread, from Nepal, usually prepared during the Hindu festivals of Dashain and Tihar.
- Kinema Curry – A traditional fermented soybean stew/curry, usually served with steamed rice as a side-dish.
- Kodo Ko Roti – a Sikkimese finger millet pancake.
- Masauyra Curry – a curry made of chickpeas.