Gangtok is a beautiful and calm place to be with tasty food. The meal has been adapted from Nepal and Tibet. In Gangtok, flavour meets health in the delectable food. Every dish — momos, thukpa — is well-spiced and uncomplicated.
Sel Roti
Sel Roti is a traditional, homemade round bread from Nepal. You said it is unlike the other bread you have tasted. Traditionally, it is made during the major festivals of Gangtok and given to each other out of love. It’s like an inflated doughnut, crisp in some spots. It is readily available at most traditional restaurants in the State.
Thenthuk
Thenthuk, a popular Sikkimese street food that is served at most of the city’s eateries. A healthy Tibetan dish popular across Sikkim. It is a flour and vegetable or noodle soup with chicken or mutton. If added to it, chilli flakes tend to inflame the soup.
Chhurpi Soup
The famed Chhurpi Soup dish is offered by almost all restaurants across Sikkim. One of the diners' favorite meals is a cotton cheese soup. You can add different veggies according on what the flavors you like. Blend it with panchphoran and coriander leaves to enhance the flavour.
Gundruk
Roots green: Gundruk hails from Nepal. It is nutritious and vegan. As it is a leafy vegetable, radish to the cabbage leaves are utilized to make it. Sometimes mustard leaves are used too. It is rich in fibre, and it accelerates the metabolism of the body. It is usually made in an earthen pot.
Sinki
Sinki is prepared in the same manner as Gundruk. It is made from the tap roots of radish. The roots are chopped, packed into a bamboo press and pressed with straw. After a month underground in soil and vegatation, the bacteria do all the work. Dried beans can also last a year in soups and stews without going bad. It can similarly be eaten with paranthas as pickle.
Masaurya Curry
Masauyra curry is similar to the famous Wari of Punjab. It is considered to be the most popular regional dish in Sikkim, and is also part of Nepalese cuisine. The curry's primary ingredient, fermented Black gramme, has a ball-like form.
Kodo Ko Roti
One of the alternate forms of this traditional Nepali dish can be found in Sikkim, where it is called Kodo Ko Roti. Tomato pickles are traditionally served alongside. The main ingredient is finger millet, which is also used to make this pancake. Also served with it is an assortment of spiced pickles.
Shimi Ko Achar
Shimi Ko Achar is a popular dish made with string beans. Its a Shimi, a kind of native vegetable. Apart from that, sesame seeds are also added for enhanced taste. Green chilies and the addition of lemon juice are both used to also elevate the pickle’s factor of sourness and spice.
North Sikkim Sharing Travel LLP
Best Sharing Packages to Explore North Sikkim : Budget Friendly, Convenient & Local!
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Morning you will be transferred to Yumthang Valley for that you have to take the extra permits & other things which we will assist you.Night transfer to Lachung.
North Sikkim travel is best done in a minimum of 3 nights and 4 days but the minimum requirement for visiting here can be in 2 nights.
Nathula Pass+Tsomgo Lake & Baba Mandir shared day trips
Lachung sharing tours (permits arranged)Open to foreign tourists too We manage R.A.P & P.A.P permits to visit North Sikkim. There is no voting if Voter ID, Driving License, or Passport of adult Indians is not available. Kids — Birth Certificate or Passport
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