Sikkimese cuisine

Sikkimese cuisine is the body of dishes and food practices of this northeastern Indian state, where rice is the staple and fermented foods hold a central place. It is a mixed cuisine shaped by Indigenous communities, Nepali settlers, Tibetan influence and other groups over the centuries.

History

According to the sources, the Lepchas and Limbus were among Sikkim's earliest inhabitants, probably arriving around the 13th century CE. The Bhutia people later came from Tibet and established the Kingdom of Sikkim. Under British rule, labourers from Nepal were encouraged to settle in the state, and over time they became its largest ethnic group. The British also encouraged Marwaris and Biharis to come for trade and labour.

Sikkim lay on the ancient Silk Road linking China through Tibet, and centuries of exchange left a mark on its kitchens. Today, Sikkimese cuisine is understood as the cooking of all these communities, adapted to local ingredients and availability.

Culture

Meals usually follow the bhat-dal-tarkari-achar pattern: rice, pulses, a vegetable curry and a pickle. Fermented foods such as kinema, gundruk and sinki, and drinks such as chyang, tongba and raksi, are part of everyday домашний life, since most households make them at home. Chhurpi and marchaa, a starter culture, are among the few items bought in markets.

Farming is shaped by the mountain terrain, which makes terrace cultivation, especially of rice, common. Sikkim produces more cardamom than any other Indian state, and in 2016 it became India's first organic state. Dairy products are common, while livestock plays a secondary role. A share of the rural population is vegetarian.