1. Sishnu :

Sishnu soup is prepared from leaves of edible wild varieties of nettle. Sishnu soup is a typical Himalayan cuisine served with cooked rice. Many wild varieties of nettle are grown in these regions some of which are edible such as Urtica dioica locally called ghario sishnu, Laportee terminalis patle sishnu, and Girardinia diversifolia bhangrey sishnu.

2. Tama curry :

Heat oil and fry dry asafetida seeds. Put finely sliced Tama, turmeric powder, sliced round chili and salt. Stir and cook for 3 minutes. Tama, curry is ready to serve with cooked rice.

3. Mesu :

Mesu is a traditional fermented bamboo shoot product with sour-acidic taste eaten as pickle. In the Limbu dialect, me means young bamboo shoot and su means sour, the word Mesu is directly derived from the Limbu dialect. Young bamboo shoots are fermented under natural anaerobic condition for 7-15 days, initiated by spp. of Lactobacillus and Pediococcus to get Mesu. It has high content of organic acid and low pH with rich mineral contents.

4. Jaanr/ Chaang :

Fermented alcoholic beverages have strong ritual importance among the various ethnic groups of people of the Sikkim Himalayas. The social activities in these regions require provision and consumption of appreciable amount of alcoholic beverages. Traditionally prepared alcoholic beverages are commonly served in main meals among the alcohol-drinker communities as a part of dietary culture. Jaanr/Chaang is a mild alcoholic and sweet-sour fermented cereal-based beverage. It is sipped from a bamboo receptacle using bamboo pipe. The receptacle which has millet in it is topped with warm water a couple of times until the millet loses its flavour. Chang can sometimes be strong and very intoxicating.

5. Puri :

Puri is an unleavened deep-fried Indian bread, commonly consumed on the Indian subcontinent. It is eaten for breakfast or as a snack or light meal. It is usually served with a curry or bhaji, as in Puri bhaji. Puri is most commonly served at breakfast. It is also served at special or ceremonial functions as part of ceremonial rituals along with other vegetarian food offered in prayer as prasadam.

6. Chhurpi-Ningro curry :

Heat oil and add Paanch phoran spice (a mixture of spices such as asafetida, dry coriander, cumin seeds, fenugreek, etc.), fry chopped onion till it becomes golden brown, add chilies and turmeric powder. Fry finely cut pieces of Ningro and add a little amount of water, cook for 10 min. Seasoned Chhurpi and simmer briefly for 10-15 min. Curry is ready to serve with cooked rice.

7. Chhurpi soup :

Heat oil, fry Paanch phoran, add chopped onion till it becomes golden brown. Add finely sliced and grated ginger, tomatoes and seasoned with Chhurpi and add salt. Stir and fry till oil separates. Garnish with fresh coriander leaves. Serve hot with cooked rice.