Flavours of Sikkim

Menu items, such as the Himalayan Calzone, Dalle Fries, and Shanghai Pasta, are unique fusion cuisine creations and carefully crafted to highlight the best flavours and ingredients from different regions.

Think cuisine from North-East in the Himalayan belt and mostly momos, thukpa and dhindo come to mind. These dishes have also taken over our kitchens and the street food space over the years. 

Introducing some traditional flavours of the Himalayas is a newly-opened place called The Local Cafe (TLC) in Greater Kailash Part I. A team led by Sangpo Tenzin offers an experience that captures the distinct flavours of the region and fuses local ingredients. Sikkimese food is largely rice-based and the cuisine is usually a blend of Lepcha, Tibetan and Nepalese cuisines, given the small mountain state’s geographical location.

A postgraduate in management from Delhi University, Tenzin was inspired by the city’s reputation as a melting pot of cultures, and decided to give local residents a taste of food from his hometown.

TLC brings to the table culinary traditions from the Himalayan region, combining the spices of Sikkim, Nepal and Tibet to create a unique fusion of dishes, says Tenzin. He adds that special coffee cultivated in Sikkim is also served.

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The menu has Himalayan Calzone, Dalle Fries and Shanghai Pasta, which are unique fusion cuisine creations. Tenzin explains how native food in the Himalayas are nourishing and functional as mostly fresh or fermented food is consumed depending on the weather; if the spices become scarce, what is available locally is used for seasoning the dishes.