Food · Darap
Kinema, gundruk and millet in a Limbu kitchen
Cook and eat with your Darap hosts, learning about Limbu food: kinema fermented soybean, gundruk greens, millet and seasonal vegetables cooked on a wood or gas stove.
Fermented foods are central to the kitchens of Sikkim's hill communities. Kinema, fermented soybean with a strong smell and nutty taste, is often cooked with tomato and chilli; gundruk, dried fermented greens, makes a sour soup. Millet is used for bread, porridge and, in many homes, home-brewed drinks.
Ask your host a day ahead if you can join in the kitchen. Many Limbu families are happy to show you how they prepare everyday dishes and explain what is seasonal. Some may cook a special Limbu dish if asked.
Eat together, try everything, and decline home brew politely if you do not drink. Agree any extra payment for a cooking session in advance.
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Questions travellers ask
Before you book
What is kinema?
Kinema is a fermented soybean food of the eastern Himalaya, especially among the Limbu and other Kirati communities. Boiled soybeans are wrapped and fermented for a few days, giving a strong smell and sticky texture. It is cooked as a curry with tomato and chilli.
Is Limbu food spicy?
Dishes often include chilli, especially pickles and kinema curry, but heat is usually served on the side. Ask your host for mild food if you prefer. Rice, dal and vegetables form the base of most meals.
Can vegetarians eat Limbu food?
Yes. Kinema, gundruk, vegetables, greens, dal and millet dishes are vegetarian. Meat such as pork and chicken is common on festive days. Tell your host in advance and they will cook accordingly.
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