Sikkimese cuisine

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This article is part of the series Indian cuisine

Regional cuisines

North India Awadhi - Punjabi – Mughlai Kashmiri – Sindhi Rajasthani – Uttar Pradeshi more..

South India Andhra – Karnataka – Kerala – Tamil Hyderabadi – Udupi – Mangalorean more..

East India Bengali – Oriya Bihari – Bhojpuri - Assamese

North-East India Meghalayan - Manipuri - Mizo Naga – Sikkimese – Tripuri Arunachalese

West India Goan – Gujarati – Marathi – Malvani & Konkani – Parsi

Other Indian Chinese - Nepali Jain (Satvika) – Anglo-Indian Chettinad – Fast food

Ingredients and types of food

Main dishes – Desserts – Bread Drinks – Snacks – Spices – Condiments

Preparation and cooking

Handi – Karahi – Tava – Uruli – Other

See also:

History – Etiquette Indian chefs – Cookbook: Cuisine of India

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Sikkimese cuisine is one of the popular cuisines coming from North-East India. Sikkimese are traditionally rice eaters.

[edit] The dishes

• Gya thuk or Thukpa - is a noodle based soup with vegetables or meat.
• Momo - stuffing minced meat, vegetables or cheese in flour dough and then making them into dumplings.
• Phagshapa - is strip of pork fat stewed with radishes and dried chillies.

[edit] External links

• Sikkimese cuisine
• Recipes

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