Here are a few of the most authentic and delicious Sikkim food that the state serves its visitors

Gundruk Soup

Gundruk soap is also knows as Gundruk Suruwa is quite popular food among people ofGurkha or Nepalese diaspora. The leafy green vegetable is primarily prepared by use of fermented leaf of Rayo sag (Brasicca rapa spp, Toriko Sag (leaves of mustard), Mulako Sag (radish leaf) along with Banda kopi (cauliflower) with acts as a taste enhancer the soup is a popular food in Nepal and claimed to be one of the national dishes. Gundruk is obtained from the fermentation of leafy vegetables. It is served as a side dish withthe main meal and is also used as an appetizer. Gundruk is an important source of minerals particularly during the off-season when the diet consists of mostly starchy tubers and maize which tend to be low in minerals.For preparing Gundruk leaves of Rayo sag (Brasicca rapa variety cuneifolia), Toriko Sag (leaves of mustard), Mulako Sag (radish leaf) and Banda kopi (cauliflower) are fermented and dried in shades to produce a sour brownish black product.It is served as a side dish with the main meal and is also used as an appetizer and can be made into a soup. Gundruk is an important source of minerals particularly during the off-season in rural areas when the diet consists of mostly starchy tubers and maize which tend to be low in minerals.

Momo or Tibetan dumplings

Tibetan dumplings, commonly known as momo can be easily found in restaurants and cafes in Sikkim.Sikkim and Momos are complementary to one another. They are often to be steamed, deep-fried or boiled and contain anything from vegetables, meat and cheese or paneer.Sikkim is the place that is going to serve you the best momos you'll ever taste in your life. Believed to be of Tibetan origin and modulated by the Nepalese cuisine the momos are the lifeline of Sikkim. Momo is a small package of steamed bun with some fillings. Momo typically consists of two parts - the cover and the filling. The cover is made of dough made of white flour and water. Sometimes yeast or baking soda is also added to the dough to enhance the texture of the momos. Originally this momos were made with ground meat fillings, but over the years a lot of modifications have been made that have made dumplings even better. From Tofu (Paneer) to cheese everything can be included in the filling. The cheese-filled momos are something no foodie would dare to miss. To get the best momos in Sikkim, one should visit The Roll House and The Taste of Tibet in Gangtok. Often the momos come on a plate of eight or nine with a red chilli paste as a side condiment for added flavor. My favorite momos are steamed dumplings or momo soups, Cheese momo , where the paneer cheese filling was soft, buttery. While in visiting Sikkim don't forget to take taste momos.

Thukpa or Gya Thuk

Thukpa is a soup made entirely of noodle soup. Basically of Tibetan origin that has found its way to being one of the most loved food in Sikkim. Noodle soup is a very popular usually served with meat Thukpa is an excellent hot soup prepared to beat the cold weather of North Eastern states of India. Prepared often with meat, but can also be prepared with just vegetables and noodles. It is a balance tasted of chicken broth along with the other wonderful invariance of garlic, green chillies and green onions.The cuisine of Sikkim is unique and one can savor all delicacies of Tibetan, Nepalese and Bhutanese cuisine. Thukpa/ Gya Thuk are traditionally consumed with Steamed Momos. The Himalayan State of Sikkim has its own culinary culture with specific cuisine and food recipes. The food habits of various ethnic groups residing here have been passed down through the generations and are heavily influenced by the Tibetan cuisine. Thukpa is something that is very healthy and tasty at the same time, one can find both vegetables as well as chicken here . One can find almost every kind of locally grown vegetable in this soup, but the most common ones are carrots, bell peppers, spinach, cauliflower and celery. It is rich in spices too and has an enriching taste. Thukpa is available in almost every cafe and restaurant, its best to try it from a local vendor as they provide you with the best and most authentic taste that you can find.

Paneer Cheese

Sikkim is an international exporter of some of the finest cheese, specially Sikkim Alpine Cheese Spread. Various cheese dishes are available in Sikkim definitely a must-try in West Sikkim in general.

Phagshapa

Phagshapa is a non-vegetarian dish which is made from pork fat stewed with radishes and dried chilies. The other two main ingredients of the dish are chili and radish act as a taste enhancer and make the taste more settle. It is best served in summers. To cook the dish, once the ginger garlic paste and onion are properly cooked in oil, add pork and red chili. Pressure cook and serve the dish hot with rice.A spicy and tangy endeavor of this dish is rich in proteins and is made of without oil. If you have a taste of pork do try it while in Sikkim.

Sha Phaley

Shabhaley, also known as sha phaley, is a dish with attract both vegetarian and non- vegetarian population. It is a Tibetan dish of bread stuffed with seasoned beef and cabbage, which is then fashioned into semi-circular or circular shapes and which according to regional variations is either deep-fried or pan fried like pot stickers.The bread or the pastry is stuffed with a mixture of ground beef, cabbage, and spices. It is then folded into semi circles and finally deep-fried to perfection.

Sinki Soup

Sinki soup has similarity with gundruk, is another fermented food of Sikkim. Instead of fermented vegetables, it is made with fermented bamboo or radish root tap that has gone through an interesting fermentation and bacteria curing process for pickling. The quality of Gundruk and Sinki basically attributes upon the typical flavor and sour-acidic taste which is developed during natural fermentation by lactic acid bacteria.They are sun dried after fermentation and stored for consumption. Due to high content of organic acid and low pH, these products can be preserved for a year or more. This is an excellent bio-preservation of perishable vegetables. Apart from Sikkim, the Gundruk and Sinki soup in very popular right around the Himalayan states.

Sael Roti

Sel roti is a homemade, sweet, ring-shaped rice bread/doughnut originating from the Nepal. It is mostly prepared during Dashain and Tihar, widely celebrated Hindu festivals in Nepal and Sikkim and Darjeeling.To prepare water and rice are mixed together to form a paste which is then deep fried to perfection in boiling hot oil. Even though the dish has its origins in Nepal and Tibet, it is quite popular in Sikkim as well due to the Nepalese and Tibetan influences in this Indian state.

Chang

Chang is the fermented locally brewed alcoholic beverage formed of Millet along with yeast which helps in fermentation process. This locally brewed alcoholic beverage served in and sipped with the help of a bamboo pie. Its other name is Thomba and is a traditional drink of Limbu people of Eastern part of Nepal.
Sikkim is world-famous for its many local distilleries which locally produce alcohol.Alcoholic beverages in Sikkim is really cheap so do not forget to while you are in Sikkim on your next trip.

Masauyra Curry

Masauyra has similarity with Punjabi Wari. The curry is prepared with fermented black gram, ball-like hollow product consume as spicy condiment. Masauyra is quite common among Newar of the Nepalis. Don’t forget to try this amazing cuisine while you are in Sikkim. This dish is best served with cooked rice.

Kodo Ko Roti

The dish is very popular in Sikkim, is typical prepared from finger millet locally called Kodo which is served with Sidra ko acha.The other important ingredient include sugar and ghee. Typically best combination is Tomato Achar and the Kodo KO roti. Prepared by mixing finger millet flour with 1 cup (0.24 l) of water and knead to make a thick paste. Spread a heap of paste over a Bepari or Banana leaf, covered by another leaf, and bake in heat Tawa. It much be on your not to miss list while you travel to Sikkim

Kinema

Kinema is a fermented soya bean food of Nepal and the hilly regions of North-eastern States of India. Generally, the fermentation is dominated by Bacillus spp. that often cause alkalinity and desirable stickiness in the product.The word Kinema might have originated from the Limbu (one of the major castes of the Nepalis) dialect Kinambaa, Ki meaning fermented, nambaa means flavor. Prepared by overnight socked soybean,which are pressed and place in a bamboo basket lined with locally grown fresh fern. It is fermented for 3-4 day. Dried kinema cooked with heat oil and add chopped onions and fry till it becomes tender, add tomatoes and turmeric powder and fry for 2 min and then Kinema is fried, add salt, sliced green chilies and fry for 3-5 min. A little water is poured to make a thick curry, and cook for 5-7 min. Kinema curry is ready for serve with cooked rice.

Mesu

Mesu is a traditional fermented bamboo shoot product with sour-acidic taste eaten as pickle. In the Limbu dialect, me means young bamboo shoot and su means sour, the word Mesu is directly derived from the Limbu dialect.

Chhurpi or Yak Cheese

Chhurpi is a fermented dairy product prepared from cow milk. Chhurpi is a traditional cottage cheese which gives a texture of a white soft mass with mild sour taste. It is fermented by spp. of lactic acid bacteria.This cheese is creamier and higher in protein, fat and nutrients than cheese made from cow milk. Yaks are found in high altitude regions in the Himalayas.The yak cheese was three times higher in omega-3 fatty acids than the cheddar cheese. Omega-3 fatty acids have been studied for various health benefits, including heart health.

Tibetan Bread or Tibetan Barley Skillet Bread

Also know as Tingmo is a traditional tibetan bread and is part of native food culture of Sikkim. It is prepared by mixing dough of barley flour or any flour with sugar and yeast,which is steamed after fermentation. Tingmo, It is sometimes described as a steamed bunthat is similar to Chinese flower rolls. It does not contain any kind of filling. A tingmo with some type of filling, like beef or chicken, is called a momo.

Chhurpi-Ningro Curry

This delicious curry by combining alpine fiddle head ferns sauteed and blended with a chhurpi (a type of cheese) curry.Sounds yummy. Its is some of most famous dish to be served in Sikkim. Sikkimese population take pride in their culture and tradition, and loved to mix all type to edible herbs and shrubs in thier food. It is thier way to stay healthy and physically fit.