Sikkimese cuisine

This article is part of the series
Indian cuisine

Regional cuisines

North India

North-East India
Assamese • Meghalayan • Manipuri • Naga • Sikkimese • Tripuri • Arunachalese

South India
Main article
Andhra • Karnataka • Kerala • Tamil • Hyderabadi • Udupi • Mangalorean • Saraswat • Mangalorean Catholic

East India
Bengali • Oriya • Bihari • Bhojpuri

West India
Goan • Gujarati • Marathi • Malvani & Konkani • Sindhi • Parsi

Other
Indian Chinese • Nepali • Jain (Satvika) • Anglo-Indian • Chettinad • Fast food

Ingredients and types of food

Preparation and cooking

Handi • Karahi • Tava • Uruli • Other

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.