Influence Of Nepal On Sikkim Food

NEPAL-SIKKIM FOOD

The cuisine of Sikkim is an amalgamation of influences from different countries and cultures including Nepal, Bhutan, and Tibet. Yes, there more to Sikkim's food than momos and thupka! The food of Sikkim is unique and flavourful, it uses locally available produce to create mouth-watering dishes that are loved equally by locals and visitors. 

GURKHA THALI


Gurkha Thali is one of the most popular dishes enjoyed in Sikkim. It is influenced by traditional Nepalese food and includes rice, dal, gundruk, kinema (fermented beans), churpi and ningro (wild edible fern), and papad. The combination of all these items is then served on a round platter and enjoyed as a wholesome, hearty dish. Gurkha Thali is enjoyed by locals even more during festivals like Durga Puja, Dasain, and Diwali (known as Tihar in the local language).


 Chaang 

Chaang is a traditional drink of Limbu people of Eastern Nepal and also known as Thomba. It is the fermented form of Millet and yeast. It is the local beverage that is served in and sipped with bamboo pie. It is one of the most amazing drinks in Sikkim.  



Dal Bhat 

Dal Bhat is the traditional dish of Nepal that is a combination of boiled rice and lentil soup. In many parts of India, it is also known as Dal Chaawal. It is the everyday dish of Sikkim people that are served with vegetable curry or meat and chutney. 


 

Kodoko Roti  

Kodoko Roti is the Nepali cuisine which is adapted by Sikkim as their local food. In this, Finger Millet is the main ingredient that is used to make the pancake. It is served with varieties of pickles. 

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