Sikkimese cuisine

Sikkimese Cuisine is the traditional food of Sikkim, a state in Northeast India. The cuisine reflects the rich cultural diversity of the state with influences from Nepal, Tibet, and Bhutan, and a blend of flavors from the indigenous tribal communities.

History

The history of Sikkimese cuisine is deeply intertwined with the cultural and social practices of the Sikkimese people. The cuisine has evolved over centuries, with each community adding its unique flavors and cooking techniques.

Ingredients

The staple foods of Sikkimese cuisine are rice, wheat, maize, and buckwheat. A variety of vegetables and fruits, including tomatoes, spinach, pumpkin, banana, papaya, and guava, are also commonly used. Meat, particularly chicken, beef, and pork, is a significant part of the diet.

Dishes

Some of the popular dishes in Sikkimese cuisine include:

• Gundruk: A fermented leafy green vegetable dish, often served as a side dish.
• Phagshapa: A dish made from pork, radish, and dried chillies.
• Sael Roti: A type of ring-shaped bread made from fermented rice batter.
• Kinema: A fermented soybean dish.

Beverages

Traditional Sikkimese beverages include:

• Chang: A local beer made from fermented millet or rice.
• Butter Tea: A salty tea made with butter and salt.

See Also

• Cuisine of India
• Cuisine of Nepal
• Cuisine of Tibet
• Cuisine of Bhutan

References

<references />

This article is a medical stub. You can help WikiMD by expanding it!
Most recent articles Ongoing trials	Wikipedia

• 
  Chhurpi, a traditional cheese consumed in Sikkimese cuisine.
• 
  Tomba, a popular fermented drink in Sikkim.
• 
  Gundruk, pickled leafy vegetables, a staple in Sikkimese cuisine.