Famous Cuisines of Sikkim “Food is symbolic of love when words are inadequate.� -Alan D Wolfelt One cannot resist the mood-altering fragrances of the different food items of all the cuisines cooked in the different parts of the world. Food fetish is what connects individuals to the world around them. The beautiful state of Sikkim located in the northeastern part of India is a hub of delectable and mouthwatering food items in India. The Sikkimese cuisine is the traditional cuisine of Sikkim and the Sikkimese are conventionally rice eaters. Sikkim earns major parts of its revenue from agriculture and produces spices like cardamom, etc. Hence, Sikkim accounts for the largest share of cardamom production in India and is the world's second largest producer of the spice after Guatemala. The green state also has the highest share of agricultural land committed to organic farming in India. All these factors collectively contribute to the delicacy of the Sikkimese cuisine.
Sikkim is a multilingual Indian state. The surreal state has 11 official languages including Nepali, Sikkimese, Lepcha, Tamang, Limbu, Newari, Rai, Gurung, Magar, Sunwar and English. Nepalese form majority of the populace in the state after the Sikkimese and hence, Nepalese cuisine is very popular in Sikkim. The Sikkimese cuisine is a rich potpourri of Nepalese, Tibetan and native Sikkimese food. The natural blend of these native food items and natural expanse for trekking in Sikkim tempts every individual to visit the place for its food at least once in their lifetime. Some of the toothsome delicacies of Sikkim are talked about in detail below.
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Thukpa:
This dish is one of the most appetizing food item of the Sikkimese cuisine. It is essentially a kind of noodle soup of Tibetan origin.Thukpa consists of every kind of locally grown vegetable in Sikkim in this soup, including are carrots, bell peppers, spinach, cauliflower and celery. The soup is extremely rich in spices too and has an elevating taste. 
Momos:
This dish is relished by people all over India now, but few people really know about its origin. Momos is a specialty dish of Sikkim and can be found in the roadside stalls as well as big restaurants in Sikkim. Momos are small dumplings of assorted vegetables or meat fillings. Originally these were made with ground meat fillings, but over the years a lot of variations have been made that have made small packages even better. 
Chhurpi:
Fermented food items are authentic delicacies of Sikkimese cuisine. Chhurpi is a fermented dairy product made of cow milk. The dish has a mild sour taste and is used for making soups and pickle. 
Kinema:
This lip-smacking dish of Sikkimese cuisine is made from fermented soyabean and is the curry which is served with all rice dishes. Kinema, sliced tomato, onions, green chilies, and turmeric powder are the major ingredients of the dish and it is high in protein content.
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Sinki
Sinki is a conventionally authentic dish of Sikkimese cuisine. It is made out of radish tap roots that are chopped and put into a bamboo and pressed over with straw.
This bamboo is covered with vegetables and mud for about a month, and bacteria do the miracle. Sinki soup is very famous and is delicious and is also used as a pickle to eat with parathas.
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