Sikkimese food is a medley of Tibetan, Nepalese and Indian influences. Rice and maize are the staples usually accompanied by dal (lentils). The people of Sikkim eat fresh vegetable, bamboo shoots, wild flowers, mushrooms, nettle leaves, beef ( buffalo meat) pork and fish. "Gyakho" is a traditional soup served on special occasions. Sikkimese "momos" (a kind of steamed dumplings) and "thukpa" (a watery soup with noodles) are a must taste.
Local liquors are extremely popular with both sexes, 'chaang' is the fermented rice wine and 'tomba' is the hot favourite beer made of fermented millet, with a few grains of rice thrown in for flavour. It is served in a wooden or bamboo mug and sipped through a straw. Occasionally, the mug is topped up with warm water and once the drink settles it tastes like milky beer.
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