VegGundruk Soup
Tangy fermented dried leafy greens simmered into a warming, probiotic-rich mountain soup with tomato and garlic.
ORGANIC, ANCIENT, AND UNDISCOVERED
Sikkim: Himalayan Monastery Kitchen
Sikkim—India's first fully organic state—produces food that is pure, minimal, and deeply tied to Buddhist and Nepalese traditions.
GundrukSel RotiPhagshapaMomos
Rhododendron Forests and Buddhist Gompas
Perched in the Eastern Himalayas, Sikkim blends Nepali, Tibetan, and Lepcha food cultures into an extraordinarily clean cuisine with zero food waste.
Fermentation and Mountain WildcraftNepali and Lepcha home cooks from Gangtok valleys
Fermentation and Mountain Wildcraft
Gundruk—fermented and sun-dried leafy greens—is Sikkim's answer to preservation. It imparts a sharp, tangy flavor unique to the mountain palette.
Veg
VegSel Roti
Crispy ring-shaped Nepali rice flour doughnuts fried to golden perfection—served during Tihar and Dashain festivals.
Non-VegSikkimese Momos
Steamed dumplings with spiced pork or vegetables and tomato chutney.
VegPhapar Roti
Buckwheat flatbread, a staple of Sikkimese mountain kitchens.
Non-VegSha Phaley
Crisp fried Tibetan-style bread pockets stuffed with seasoned meat.
VegThenthuk
Hand-pulled noodle soup with vegetables and herbs.
VegKinema Curry
Fermented soybean curry, a protein-rich Sikkimese staple.