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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
- Dhindo - Traditional Nepalese food of Sikkim
- 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 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 or spinach but Sinki is made just of radish tap root only. Radish is made to ferment, keeping or burying it inside the soil and keeping it for a week or two, wrapped inside a plastic bag, which gives a sour taste later.
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