Finding delicious food in Sikkim–from Momos to Chhurpi

Sikkim’s worth lies not just in its beautiful locations and culture, but also in its food. Some of the culinary habits of the local Sikkimese have been adopted from its neighbouring destinations. Here we make you acquainted with some of the best food you should try in Sikkim. It would start to encourage you to think more locally about the food and enjoy every bite along the way during your trip.

As Sikkim experience bone-chilling winters, the locals keep themselves warm by drinking Chaang, an alcoholic beverage made by fermenting cereals. It is originally a Tibetan drink embraced by the Sikkimese. Chaang is sipped through a bamboo vessel using a bamboo straw. On the other hand, Gya thuk or Thukpa is a popular noodle-based soup made with vegetables or meat. Take Thukpa as your starting point in Sikkim’s culinary journey.

Chhurpi is a fermented cottage cheese made from either Yak milk or goat/cow milk. While the former version is harder and darker, the other kind is a bit tangy to taste. Chhurpi is a traditional soup of Sikkim and is widely served during many occasions. It can be enjoyed as a snack and its powder is also added as a seasoning in soups. The locals also prepare chhurpi ka achar–a delicious pickle. All in all, Chhurpi is best enjoyed as a warming beverage during Sikkim’s harsh winters.

Momos are an indispensable part of every home and kitchen in Sikkim. They are steamed dumplings with a filling. The fillings can be cabbage, mushroom or meat. They are native to Tibet and Nepal, but even the local Sikkimese have found ever-dying for this cuisine.

Resembling a soft pretzel, Sael Roti is bread made on festive occasions in Nepal. However, it has also made its way into the local Sikkimese food culture. It is made by deep frying fermented rice batter. It can be enjoyed with black tea, Aloo Chura and Phaley available locally.