8 Must-Try Dishes from Sikkim and Ladakh That Taste Like the Himalayas

The food of India’s Himalayan belt is deeply shaped by geography, climate, and culture. In Sikkim and Ladakh, where high altitudes and cold weather define daily life, local cuisine is all about nourishment, warmth, and bold flavors. Influenced heavily by Tibetan and Nepalese traditions, yet proudly local in their ingredients and methods, the dishes of these regions reflect resilience, community, and heritage. Here are 8 traditional dishes — 4 from Sikkim and 4 from Ladakh — that you absolutely must try during your Himalayan journey.

Momos – The Star of Sikkimese Street Food

You can't leave Sikkim without trying momos. These delicate dumplings are typically steamed but also served fried or pan-fried, with fillings that range from minced pork and chicken to cheese and finely chopped vegetables. Momos are more than a snack they’re a cultural staple served at every festival, roadside stall, and restaurant. What truly elevates the dish is the fiery red chilli-garlic chutney that accompanies it. Soft on the outside and juicy inside, momos are a warm hug on a cold day in Gangtok.

Phagshapa – Pork with a Tangy Twist

Phagshapa is a classic Sikkimese dish made of strips of pork fat stewed with radish and dry red chillies. Unlike greasy pork dishes, phagshapa is surprisingly light, as it’s slow-cooked without any added oil. The natural fat of the pork renders slowly, blending with the sourness of fermented radish. This dish is usually served with boiled rice and leafy greens, making it a well-balanced and protein-rich meal, especially loved during colder months.

Gundruk Soup – Fermented, Earthy, and Comforting

Gundruk is made from fermented leafy greens (usually mustard or radish leaves), and it plays a major role in traditional Himalayan diets. Once dried and stored, the leaves are turned into soup, often with tomatoes, garlic, and local spices. It’s a dish rich in probiotics, developed through age-old preservation methods. Earthy and slightly tangy in flavor, Gundruk soup is usually paired with rice and makes for a deeply satisfying rural meal that connects you to Sikkim's agricultural roots.

Thukpa – A Bowl of Warmth in the Hills

Thukpa is a Tibetan-style noodle soup that has become a staple in Sikkimese households. Long strands of wheat noodles swim in a hot broth filled with seasonal vegetables or meat, often garnished with spring onions and fresh herbs. While simple in ingredients, thukpa delivers complex flavors. The broth is rich, comforting, and perfect for the chilly Sikkim weather. It’s usually served in large bowls that double up as a full meal in itself.

Skyu – Ladakh’s Pasta Stew for the Soul

Skyu is one of Ladakh’s most traditional comfort foods. It is made using wheat dough kneaded into thumb-sized balls, cooked slowly with root vegetables like turnips, carrots, and potatoes, sometimes with meat (typically mutton or yak). This stew is dense, filling, and ideal for cold desert climates. It’s usually cooked in a single pot and shared among family members, making it not just a dish but a communal ritual.

Gur Gur Chai (Butter Tea) – A Sip of Culture

Butter tea, locally known as Gur Gur Chai, is unlike any tea you’ve had before. Made by blending yak butter, salt, and tea leaves, it’s more savory than sweet, and thick in texture. This tea is served to guests as a sign of hospitality and consumed throughout the day by locals to stay warm and hydrated. It might be an acquired taste for first-timers, but it's deeply woven into the fabric of Ladakhi life and is an experience worth having.

Chhutagi – Bowtie Pasta in Rich Gravy

Chhutagi is a traditional Ladakhi dish made with hand-cut pasta shaped like bowties (or ears) simmered in a vegetable or meat-based gravy. The broth often includes garlic, onions, and a medley of root vegetables found locally. It’s hearty, thick, and designed to provide energy in the harsh Ladakhi climate. Each bite gives you a mix of soft pasta and deeply flavorful sauce—comfort food at its finest.

Mokthuk – Dumplings Meet Broth

Mokthuk is a hybrid of momo and thukpa. It features tiny dumplings floating in a mildly spiced, warm soup. The broth is usually vegetable-based but can include chicken or beef. It’s a popular choice for those who want something lighter than skyu but more filling than plain soup. Mokthuk is especially favored in winter and is often enjoyed with a side of fried bread or tingmo (steamed bun).

Sikkim and Ladakh are destinations that captivate you with their natural beauty, spiritual depth, and strong cultural identity. But it’s their food—humble, hearty, and homemade—that truly makes you feel connected to the land and its people. Each dish is a reflection of centuries of adaptation to high altitudes, harsh winters, and close-knit communities. So when you travel to these Himalayan gems, make sure you don't just see the sights—taste the traditions. Whether you're slurping thukpa in a bustling Gangtok café or sipping butter tea in a Ladakhi homestay, you’re not just eating food—you’re experiencing a way of life.