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  SIKKIM CUISINE  
 
Sikkim has its own unique dietary culture with specific cuisine and food recipes. Like anywhere else in the world, food habits here have evolved as the result of traditional wisdom and empirical experiences of generations. Today in many parts of the world these traditional foods have entered commercial production, and their recipes have become popular among people of different ethnic origin. In the Sikkim Himalayas traditional foods are an integral part of the dietary culture of the various ethnic groups of people consisting of the Nepalese,
 
     
 
Bhutias and Lepchas. Rice is the staple food. Meat and dairy products are also consumed depending on availability. Besides these, various traditional fermented foods and beverages, which constitute of about 20 per cent of the basic diet for long centuries (Table 1 & 2), are prepared and consumed.
 
     
 
The dietary-culture of this region is mostly reflected in the pattern of food production. Depending on the altitudinal variation, finger millet, wheat, buckwheat, barley, vegetable, potato, soybeans, etc. are grown. Some of the common traditional cuisine with their food recipes has been presented for introduction of dietary culture of the Sikkim Himalayas, as well as for product diversification.
 
     
     
     
     
     
     
     
     
     
 
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