This package is a delight for every connoisseur of authentic meals from this part of the world. Take a crash course in learning the culture, traditional life practices, and food treasures of the Limboo and Bhutia tribes. Your food trail will take you through West Sikkim as you discover Chumbong, Pelling, Kewzing, and Yuksom and end your trip with the sights and smells of the capital city of Gangtok.
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Bagdogra to Chumbong (Pelling)
Pickup from Bagdogra airport and drive to Chumbong, a picturesque village 2 kilometers from Pelling . Chumbong is a hotbed of cultural diversity with Limboo, & Bhutia, coexisting in harmony. Gently sloped terraced fields with panoramic views of snow-capped mountains welcome you to the village. It is one of the ideal places to experience the rural Sikkimese way of life. Overnight stay at a homestay in Chumbong village.
Start your day with a traditional breakfast consisting of local millet flatbread and farm fresh vegetables. Post breakfast we go for a walk through the terraced village, skirting black cardamom fields, absorbing the routines of farm life here. We hike up to a local Limboo house in the village for lunch, main course will involve rice with various varieties of grown and foraged vegetables, along with meats.
In the early evening we learn how to prepare Churpi, a local soft cheese, used in many of their dishes. This is the ubiquitous things to do in almost all traditional homes in Sikkim. Later half of the evening, warm up around a fire and sipping Chang a local millet beer, out of traditional bamboo containers called Tungba. Dinner normally has a fermented spinach soup called Gundruk, followed by Churpi and other farm vegetables and/ or meats. Overnight stay at the home stay in Chumbong village
Chumbong to Kewzing
After breakfast we bid farewell to our hosts. On the way we visit Khecheopalri lake, a sacred lake nestled in the hills. Considered to be of great reverence for both Buddhists and Hindus in these parts, it is believed to fulfill any wish asked by a devotee. From here we drive to Yuksom, the first capital of Sikkim, where the first Chogyal was consecrated in 1642. Visit Norbughang the site of consecration to see the stone throne of coronation.
From Yuksom we drive on to Kewzing. For dinner we will have some special delicacies made out of pork: Gyari – a pork stew using local spices and Gyuma– a local sausage prepared out of pork or beef mince. Overnight stay at a Homestay in Kewzing
Kewzing which translates to ‘Land of Wheat Fields’ is a predominantly Bhutia village. With three monasteries belonging to different Buddhist sects, it the ideal place to experience the Buddhist way of life. The village boasts of the only Bon monastery in all of Sikkim.
For breakfast we will have Gyathuk, a local broth made of vegetables and handmade noodles, learn hands on how to prepare this broth with your hosts. After breakfast we set out to explore the village and the scenic fields where they grow a variety of vegetables and crops. We will learn how to prepare distilled alcohol out of corn. From here we trek uphill through a mixture of forest and open fields to the Bon monastery.
In the evening we learn to make Momos, or Tibetan dumplings. This is one of the things you must try your hands when you are here. Overnight stay at a Homestay in Kewzing
Kewzing to Gangtok
Bid farewell to our hosts and drive to Gangtok, the capital city of Sikkim.
In the evening we will visit the fresh market in Gangtok to see the diversity of fresh vegetables and other items sold over there. Overnight stay at Gangtok
Gangtok to Bagdogra
Drop to Bagdogra airport. Participants are advised to book flights leaving after 2 pm