Sikkim, nestled in the Himalayas, is a melting pot of cultures and cuisines due to its diverse ethnic groups, including the Bhutias, Lepchas, and Nepalese. The traditional Sikkimese cuisine is a blend of Tibetan, Nepali and native Sikkimese food, with an emphasis on locally grown organic products. The staple foods include rice, millet, and maize. Fermented foods and beverages also form an essential part of Sikkim's culinary palette, representing a part of their cultural heritage and their adaptation to the cold climate.
