Sikkim has a blend of cultures and traditions of Nepal, India, Bhutan and Tibet. Cuisine of Sikkim is a mixture of the food of various cultures. The bizarre combination of various cuisines has resulted into one specific cuisine, which is now called cuisine of Sikkim. Today, Sikkim boasts of its own dietary culture that comprises of different food habits and some special recipes. These recipes and habits have emerged with the traditional wisdom and experiments of generations. The traditional food of Sikkim, is gaining popularity among the masses. In the present day, Sikkimese cuisine has entered the kitchens of the world. A typical diet of a working Sikkimese consists of dal bhat i.e. lentils and rice with meat for breakfast; a light lunch of momos and an early dinner consisting of noodles.Features of Sikkimese Cuisine
In Sikkim, Himalaya’s traditional foods form an essential part of dietary culture. Rice is the chief food of the Sikkimese. Depending on availability, meat and dairy products are consumed as well. Apart from these foods, a range of traditional fermented foods and beverages make the basic diet for centuries. The pattern of food production also reveals the gastronomy of Sikkim. With high altitudinal variation, crops like finger millet, wheat, buckwheat, barley, vegetable, potato, soyabeans etc. are grown.
The cuisine is also incorporated with Dals (lentils), fresh vegetables, bamboo shoots, wild flowers, mushrooms and nettle leaves. Talking about non-vegetarian food, beef, pork and fish are relishing items. The main thing about the cuisine of Sikkim is that it has been materialized under the changing needs, geographical compulsions and cultural contact of the adjoining countries. Sikkim cuisine demonstrates the good sense of the residents, who took only those styles and methods from other cultures, which helped their mode of life, maintaining their own distinctive cuisine.
Spices of Sikkimese CuisineSikkim horticulture department commonly cultivates spices like Chilli, Large Cardamom, Turmeric and Ginger. Sikkimese put pepper and chilli mostly in their dishes to cope up with the cold climate. Other than those ginger, garlic, cloves, cinnamon etc. are used to put exotic flavor and taste to the cuisine.
Various Delicacies of Sikkimese Cuisine
Momo (steamed dumpling), Tomato Achar (Pickle), Thukpa /Gya-Thuk (Noodle soup), Kinema curry (Fermented soybean), Gundruk and Sinki Soup (Fermented vegetable soup), Gundruk ko Achar (Pickle), Chhurpi Soup (Traditional cottage cheese), Chhurpi ka Achar (Pickle), Chhurpi-Ningro Curry (Chhurpi with wild fern), Sel Roti (Fermented rice product), Shimi ka Achar (String bean pickle), Pakku (Mutton curry), Bamboo Shoots, Sisnu(stinging needle), Phing ( Glass noodles), Shya Phaley( meat stuffing), Sikkimese Tea( salty), Gyari( Steak), Gya Kho (chimney soup) and Mesu Pickle (Fermented bamboo shoot) are some of the local dishes that are enjoyed by all the communities in Sikkim.
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