Welcome to “Flavors of the Himalayas,” a culinary journey through the delectable cuisine of Sikkim. Nestled in the majestic Himalayan mountains, Sikkim offers a unique blend of flavors influenced by Tibetan, Nepalese, and Bhutanese culinary traditions. Join us as we embark on a delightful exploration of Sikkimese cuisine, known for its freshness, simplicity, and unique flavors.

Sikkim, nestled in the lap of the Himalayas, offers a rich culinary experience with a blend of flavors influenced by Tibetan, Nepalese, and Bhutanese cuisines. Here are some famous foods of Sikkim that you must try:


Momos are undoubtedly the most popular and ubiquitous dish in Sikkim. These steamed or fried dumplings are typically filled with vegetables, chicken, pork, or cheese. Served with spicy tomato chutney, momos are a favorite street food and a must-try delicacy in Sikkim.


Thukpa is a comforting noodle soup that is perfect for the chilly weather of the Himalayas. It consists of boiled noodles, vegetables, and your choice of meat (usually chicken or pork), all simmered in a flavorful broth. Thukpa is a hearty and satisfying dish that warms both the body and soul.


Gundruk is a traditional fermented leafy green vegetable preparation unique to the Himalayan region. Leafy greens like mustard greens or spinach are fermented and sun-dried. The dried leaves are later used to make a flavorful curry or soup. Gundruk is a popular side dish in Sikkim, packed with nutritional benefits.

Sikkimese Thali

For a comprehensive Sikkimese dining experience, indulge in a Sikkimese Thali. This platter typically includes steamed rice, dal (lentils), a variety of vegetable curries, pickles, and side dishes like gundruk, kinema (fermented soybean), and leafy greens. The Thali allows you to sample an array of authentic Sikkimese flavors in one meal.


Chhurpi is a traditional Sikkimese cheese made from yak’s milk. It has a unique texture and flavor. Chhurpi can be consumed in different forms – as a hard cheese, as an ingredient in soups or curries, or even as a snack when dried and chewed.


Phagshapa is a popular Sikkimese pork dish that is slow-cooked with radishes, dried chilies, and fermented bamboo shoots. The pork becomes tender and absorbs the rich flavors of the spices, resulting in a flavorful and hearty dish. Phagshapa is often enjoyed with steamed rice.

Sel Roti

Sel Roti is a traditional deep-fried bread or puffed rice cake that is typically prepared during festivals and special occasions in Sikkim. It is made from a fermented rice batter and has a unique texture. Sel Roti is often enjoyed with savory accompaniments or as a sweet treat.