5 Famous Traditional Food of Sikkim

This is no foreign name for us. Because this has become a favourite snack of many Indian states! Well, momo is also one of the most popular dishes of Sikkim. You will see large crowds even in front of the small stalls. Here’s how momos are made. Little flour dows are filled with a mix of meat, onion, cabbage and spices and shaped like dumplings. Then, these dumplings are steamed and served hot. It is hard to resist devouring a hot piece of momo. But do wait for the chutney. The momo dipped into a little chutney has such a simple but delicious taste that you won’t be able to stop at one. And you don’t need to! Since these are steamed and made with very few spices, it is quite healthy!

Traditionally, momos were made with meat fillings. But as the delicacy gained fame over time, many variations are now available. Instead of momos with meat fillings, you can get vegetarian momos made with vegetables and tofu. What’s more? You can also get fried momos! Yes, deep-fried momos. Not a healthy option like the traditional steamed ones, but certainly yummy!

Do you like noodles? What about soup? Mix the two together and you will have Thukpa! This dish originating in Tibet has reached Sikkim households long ago. And now, it is on the list of the most famous food items of Sikkim. You will get Thukpa in both vegetarian and non-vegetarian options. Vegetarian or not, a large number of vegetables can be added to the dish. But, the magic of Thukpa is in its soup. The flavoursome the soup, the tastier the dish!

Thukpa is best eaten hot. Once served, take a sip of the soup followed by a bite full of noodles, vegetables and meat. You will surely fall in love with the dish. What’s even better is that this dish is very healthy. So, the health-conscious you can eat this without any worry! You can order this in posh restaurants, but for that authentic taste, we will suggest you pay a visit to the street-side food stalls.

Next on our culinary journey is a Sikkim staple food, dhindo! In a deep pot, water is boiled. Then, ground millet, buckwheat or cornflower is added little by little and mixed properly. After boiling the mixture for some time, it thickens and turns into a paste. This paste is called dhindo. Now that dhindo is ready, let’s start eating! Take some dhindo, make it a small ball, dip in some chutney or lentil soup and swallow. Yes, you don’t chew the dhindo, you swallow it because it has a sticky consistency.

You can also have dhindo with vegetable curry or yoghurt. These combinations are tasty too! In case you are thinking about where you can eat dhindo. Some restaurants in Sikkim serve dhindo. But if you can befriend some locals and get invited for lunch or dinner, you will be in for an authentic dhindo experience!

Yes, it is as simple as it sounds but it is one of the local favourite staple foods. Bhat i.e., boiled rice served with dal i.e. a plain lentils soup. On a busy day, a plate of dal and bhat can be the perfect meal. Many of us have dal and bhat at home every now and then. Why not try dal bhat in Sikkim? In fact, if you ever feel homesick while exploring the places to visit in Sikkim, a plate of dal and bhat can bring you close to your home!

To make things a little fancy, there are plenty of side dishes that you can try. You can have vegetable curries, chutneys and pickles! For non-vegetarians lovers, meat curries can be good options. And much like dhindo, you can order dal bhat in restaurants. But the authenticity lies in the households.

This Sikkim famous dish is a completely vegetarian dish and it is also perfect for vegans. There is a catch though! Fermentation is involved in the preparation of this dish, so it may be an acquired taste. Since we are already on the topic, here’s how gundruk is made. The main ingredients are cabbage, mustard and radish leaves. These leaves are washed, dried and then stored, preferably in earthen pots for fermentation. It can take a few days. Once the leaves are fermented, they are ready to use!

Now the fermented leaves can be chopped and used as a base for different dishes. You can add them to soups. Or mix them with onions, tomatoes and chillies to make a side dish to eat with rice. Gundruk is a little sour but tastes good with soups and rice

Your taste buds must be intrigued by now! So, make sure to take small breaks in between following your Sikkim travel guide and tasting the traditional Sikkimese food!