Sikkimese cuisine

Traditional cuisines of the Lepcha, Limbu, Magar, and Bhutia peoples incorporate the rich biodiversity of the place.

The Buddhist saint Padmasambhava, also known as Guru Rinpoche, who passed through ancient Sikkim in the eighth century noted the rich produce of the place in his writings, There are about 155 varieties of fruits with different tastes and nutritional values.

There are fruits called tingding with the taste of meat, and sedey, which can be eaten as the equivalent of an entire meal; turnips, and thirty-seven other types of root vegetables are available.

In addition to rice,[5] other cereal crops cultivated in Sikkim include wheat, maize, barley, and millet.

[10] Although dairy and, to a lesser extent, meat and egg products are common elements of the Sikkimese diet, livestock primarily plays a subsidiary role in Sikkim's agricultural sector.

[11] In 2016, Sikkim became India's first "organic state" after fully converting its agricultural land to sustainable farming practices.