Editing Sikkim (section)

=== Cuisine ===
{{Main|Sikkimese cuisine}}
Traditional cuisines of the [[Lepcha people|Lepcha]], [[Limbu people|Limbu]], [[Magars|Magar]], and [[Bhutia]] peoples incorporate the rich biodiversity of the place. The Buddhist saint [[Padmasambhava]], also known as Guru Rinpoche, who passed through ancient Sikkim in the eighth century noted the rich produce of the place in his writings, <blockquote>There are about 155 varieties of fruits with different tastes and nutritional values. [These include] a walnut that tastes like butter; a fruit known as wallay… and a grape with the taste of wine. There are fruits called tingding with the taste of meat, and sedey, which can be eaten as the equivalent of an entire meal; turnips, and thirty-seven other types of root vegetables are available. There are twenty different varieties of garlic. Altogether, among the edible plants, there are 360 varieties available. There are wild radishes, along with tsolay, nyolay, and grapes in the valley. In the trees, among the rocks and hanging from the cliffs there are beehives.<ref>{{Cite journal |last=Bhutia |first=Kalzang Dorjee |date=2024-04-02 |title=The Chile is my uncle: Spicy kinship between humans and more-than-humans in the Sikkimese Himalayas |url=https://www.tandfonline.com/doi/full/10.1080/07409710.2024.2333114 |journal=Food and Foodways |language=en |volume=32 |issue=2 |pages=122–141 |doi=10.1080/07409710.2024.2333114 |issn=0740-9710}}</ref></blockquote>[[Noodle]]-based dishes such as [[thukpa]], [[chow mein]], [[thenthuk]], fakthu, gyathuk and [[wonton]] are common in Sikkim. [[Momo (food)|Momos]] – steamed [[dumpling]]s filled with vegetables, chicken, mutton, beef or pork and served with soup – are a popular snack.<ref name="tele030902">{{Cite news | url = http://www.telegraphindia.com/1020903/asp/siliguri/story_1161127.asp | title = Sleepy capital comes alive to beats of GenX | last = Shangderpa | first = Pema Leyda | work = The Telegraph | date = 3 September 2002 | access-date = 7 May 2008 | archive-url = https://web.archive.org/web/20080510102545/http://www.telegraphindia.com/1020903/asp/siliguri/story_1161127.asp | archive-date = 10 May 2008 | url-status = dead | df = dmy-all }}</ref>

[[Beer]], [[whiskey]], [[rum]] and [[brandy]] are widely consumed in Sikkim,<ref>{{Cite book | title = Surajkund, the Sikkim story | chapter = Sikkimese cuisine| last=Shrivastava | first = Alok K. | year = 2002 | publisher = South Asia Foundation | location = New Delhi | isbn = 978-81-88287-01-7 | page = 49 }}</ref> as is [[tongba]], a [[millet]]-based alcoholic beverage that is popular in [[Nepal]] and [[Darjeeling]]. Sikkim has the third-highest per capita [[alcoholism]] rate among all Indian states, behind [[Punjab (India)|Punjab]] and [[Haryana]].<ref>{{Cite news | first = Rema | last = Nagarajan | url = http://timesofindia.indiatimes.com/articleshow/2231571.cms | title = India gets its high from whisky | date = 25 July 2007 | access-date = 3 June 2009 | work = Times of India | archive-url = https://web.archive.org/web/20161227073943/http://timesofindia.indiatimes.com/articleshow/2231571.cms | archive-date = 27 December 2016 | url-status = live | df = dmy-all }}</ref>