Hilly state of Sikkim boasts of a
distinct cuisine of its own. It is is unique because it is a cross cuisine
of not just various states in India but also different countries. Sikkimese
food has an apparent influence of Tibetan, Nepalese, Bhutanese besides, of
course, the Indian style of cooking.
Recipes
in the state have evolved over the years and reflect the changing needs,
geographical compulsions and cultural impact of neighbouring countries and
state. It shows the prudence of the people of Sikkim who imbibed only those
styles and methods from other cultures which benefited their way of life and
retained their own distinct cuisine.
People of Sikkim are largely rice eaters though maize too happens to be the
staple food. Inhabitants of the state also consume dals (lentils), fresh
vegetables, bamboo shoots, wild flowers, mushrooms and nettle leaves in
their regular meals. On the non-vegetarian side, beef, pork and fish are
popular items. Meat and dairy products are consumed depending on their
availability in different regions of the state.
Practice of eating fermented vegetables and beverages is a norm in the
Sikkimese tradition. This helps to preserve vegetables when they become out
of season. Soups, an assortment of pickles (a unique one with a each dish)
and a variety of beverages make the food more delightful and help the people
to face the chilly weather of the state.
