Sikkimese cuisine

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This article is part of the series Indian cuisine

Preparation techniques and cooking items

Handi - Karahi - Tava - Uruli - Other utensils

Regional cuisines

North India Punjabi – Uttar Pradeshi – Rajasthani – Mughlai - Pahadi – Bhojpuri – Benarasi – Bihari Kashmiri

South India Kerala – Tamil – Andhra – Karnataka – Hyderabadi - Mangalorean

East India Assamese - Bengali – Oriya

North-East India Sikkimese – Assamese – Tripuri – Naga

West India Goan – Gujarati – Maharashtrian/Marathi – Malvani/Konkani – Parsi

Other Indian Chinese – Nepali – History – Jain (Satvika) – Anglo-Indian – Sindhi – Chettinad – Udupi – Fast food

Ingredients and types of food

Main dishes Sweets and desserts Drinks Snacks Spices Condiments

See also:

Etiquette Indian chefs Cookbook: Cuisine of India

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Sikkimese cuisine is one of the popular cuisines coming from North-East India. Sikkimese are traditionally rice eaters.

[edit] The dishes

• Gya thuk or Thukpa - is a noodle based soup with vegetables or meat.
• Momo - stuffing minced meat, vegetables or cheese in flour dough and then making them into dumplings.
• Phagshapa - is strip of pork fat stewed with radishes and dried chillies.

[edit] External links

• Sikkimese cuisine
• Recipes