Many artists came to Nepal with the unique taste of Sikkim. When poets came, poems were written. When the music composer came, the song was sung. When the filmmakers came, the film was shot. The organic beauty of Sikkim has always been pleasant in the Nepalese soil.

Therefore, those who come do not only bring literature and creativity. They have also come with the taste of different dishes. When taste connoisseurs visit the 'Taste of Sikkim' restaurant in Pimbahal, Patan. Order . And while enjoying the dish, Muktakantha praises, 'The taste of Sikkim is always sweet .' 

It's only been seven months since this restaurant opened. How can you attract customers in a short period of time? The owner of the restaurant Yuvavay Sankatha Thapa confidently says, 'It's because of the Sikkimese food.'

Sankatha grew up in Kathmandu. However, Sikkimese dishes continued to be cooked in his kitchen. Because, mother's family was in Sikkim . Not only her mother, but also seeing her grandmother make it when she went to her maternal grandmother's house, Sanka became familiar with cooking. She has been good at cooking since childhood.

Sankee has done Diploma in Culinary Arts . Went to Australia and worked in a burger house for 3 years. But his mind was stuck in Australia. Made a plan to return . A restaurant was always on the roadmap of his plan to return to Nepal. Without telling a

, she returned home in 2019 after completing her three-year trip to Australia. And she churned out the experience of working there. Anubhav said, 'Let's open a burger house.' But my heart thought, 'What is different from others?' Acceptance was not an Australian kitchen, but a home kitchen. Where mother used to enjoy the taste of Sikkimeli cooked by her . They were following the art of their grandmother's hands. After that, she chose 'Sikkimeli taste .' We are both connoisseurs of different tastes. We used to go to different places and eat the food with the new test,' she admits. Not only their taste, but also reading and understanding. "Now we started a business with 17 lakhs to introduce Sikkimese dishes," Sanka adds. 

Among the flavors of Sikkim, Tingmo (T-M:M) is the choice of many customers. Its characteristic is that it is different from the ordinary masham found in Nepal. There is no filling in me. Do not put words. It has rolled . After steaming, it is served with chili oil,” she explains about Tingmo's cooking. In terms of acceptance, customers are overwhelmingly preferring it .

By flipping through the menu that goes to the eyes of the customers, Sanka is talking about the variety of tastes. Among those choices is Pork Khutti Achar . "I also learned this when my grandmother made it when I was little," she says introducing the dish.

The case of potato asthma also came up when Mo:mo was introduced . Sankura explains it in more detail, 'This dish made from potato is different from the taste and cooking style found in other places . People who prefer plain food like it very much.' Another name that cannot be missed in the

order is 'Tibetan Thentuk'. Thentuk soup base is noodles . It is mainly found in Tibet, Bhutan, Sikkim and Himalayan regions. It is more preferred by customers during winter or rainy season. The recipe of Thentuk varies from place to place. Here, both fry base and soup base types of thentuk are available in buff, chicken and pork,' she says .

Acceptance goes back to the new M:M: cooking in the kitchen . It is also known as Taipo (Big Mash). It is very big. It can be made with vegetables, chicken, mutton, etc.,' she adds, 'It is soft on the outside. It's juicy inside.'

Su-tea, which is a must-eat for hospitality in the Himalayas, has also made a stop at this restaurant in Patan. Butter, salt  And this milk-based tea is guaranteed to keep customers coming back for more. Minced noodles, wings, seaflies and seafood are often found in other restaurants as well. However, she explains the reason for keeping it, 'After many customers asked for it, we also included Kima noodles.' Positive customer reviews on social media caught the attention of many others. Taste connoisseurs began to arrive in search of .   The art of restaurant is to be able to pull the