Sikkimese cuisine, although fresh and delicious, is not spicy. The food here gets its influence from Nepal, Bhutan and Tibet and follows pretty much the same pattern in its flavours, ingredients, styles and elements. It draws inspiration from all that's around and the numerous cultures and religions that it fosters.
Traditionally rice eaters, Sikkim has a subtle yet natural blend of everything in and around it. This enchanting hill station is very popular for its exotic delicacies that are mostly a fusion between Tibetan and Nepalese food, and it offers an ultimate delight for foodies. While staple items of the cuisine are Momos, Thukpa and a local beer called 'Chang', fermented foods are favourite given the natural conditions of the place. Add to it a dash of authentic and splendid soups, pickles and handful of meat and vegetable delicacies, and you get the colourful and tasteful cuisine of Sikkim.
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