|This article is part of the series|
Sikkimese cuisine is the traditional cuisine of Sikkim, a state of India. Sikkimese are traditionally rice eaters. Nepalese cuisine is very popular in Sikkim because Sikkim is the only state of India with an ethnic Nepali majority.
- Dal bhat - is a boiled rice and lentil soup with vegetable tarkari and chutney
- 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.
- Sha Phaley - bread stuffed with seasoned beef and cabbage.
Gundruk And Sinki Gundruk and Sinki are two of the few well known vegetarian dishes of Sikkim. They are soups that are prepared generally during winters when vegetables growth is at its maximum. Gundruk is prepared using leaves of mustard, radish and cauliflower but Sinki soup is made just of radish tap root only.
|This Indian cuisine–related article is a stub. You can help Wikipedia by expanding it.|
|This Nepalese cuisine–related article is a stub. You can help Wikipedia by expanding it.|