CUISINE OF SIKKIM
Culinary Delights: : Momo, Gya Thuk or Thukpam, Ningro With Churpi, Gundruk, Phagshapa, Sael Roti
Famous Drink: Chaang
Sikkimese are essentially rice-eaters. Alcoholic drinks are
popular both amongst men and women. Various traditional fermented foods
and beverages are very common. . Beef eating is common amongst the
Bhutias. Some of the common traditional cuisine with their food recipes
has been presented below.
Momo 
Momo
is very popular Tibetan delicacy in Sikkim. A kind of a meat dumpling,
this delicious snack is a favourite among the people. It is usually eaten
steamed or fried. Today they even make vegetable Momos. The Momos are
consumed piping hot with soup and home made chilly sauce.
Gya Thuk or Thukpa
Gya Thuk Or Thukpa is a noodle-based soup with vegetables or meat.
Ningro With Churpi
Ningro is an alpine fiddle-head fern and its tendrils when sauteed with
'Churpi' (form of cheese) makes an irresistible dish. Normally it is not
served in the restaurants but is prepared as a household dish.
Gundruk
Gundruk are leaves of the mustard oil plant that are dehydrated. The
dried leaves are then cooked along with onions and tomatoes.
Phagshapa
Phagshapa is strip of pork fat stewed with radishes and dried chillies.
Sael Roti
This Nepali cuisine is prepared by grinding a mixture of rice and water
into a thick paste. Milk and sugar is added to the paste, which is
deep-fried. It is normally eaten with potato curry or non-vegetarian dish
and widely prepared during festivals.
Chaang
Chang is a local beer made by fermenting millet using Yeast. It is sipped
from a Bamboo receptacle using Bamboo pipe. The receptacle, which has
millet in it, is topped with warm water a couple of times until the millet
loses its flavour. Chang can sometimes be strong and very intoxicating.
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