The minute we talk about food and flavors of Sikkim, momo and thukpa come to mind, don't they? Despite the multi-flavoured variety in the state, people often end up associating it with the two most popular dishes. Even though momo and thukpa are cherished both by locals and visitors, the flavour of Sikkim is not limited to it. There are different herbs and spices that make the food of Sikkim so distinctively delicious. So what are these flavors? Let’s find out!
This flavoring ingredient is commonly used in achaar and salads. Apart from its distinct taste and aroma, chimphing also has great medicinal benefits.
A seed with a strong flavor and texture similar to that of fennel, Silam is a key ingredient in Thakali cuisine. It’s commonly used in aloo ko achaar.
Sinki is another famous traditional dish that is similar to gundruk. The difference is that it is made out of radish taproots. Radish roots are chopped and put into bamboo and pressed over with straw, which is then covered with vegetation and mud for about a month.
Also called Bhutanese coriander, this aromatic herb substitutes the coriander we are all familiar with. Although from the same plant family but, it doesn't share the same resemblance and the aroma is even stronger.
Szechuan pepper, or timbur as we call it in Sikkim, is commonly used in dry vegetable dishes and also in tomato-based achaar and curries, often with pork. As it hails from the pepper family, it has similar properties but a distinct aroma that gives the curry a unique taste; this ingredient is used in most of the traditional restaurants of Sikkim.
Apart from these herbs and spices, the organic fresh ingredients also add to the deliciousness, making Sikkimese cuisine a must-try!
And so I urge you to visit Sikkim, not just to explore the unrealistic natural beauty the state has to offer but also to enjoy the delicious food that comes out of the kitchens of Sikkim.
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