At Karma Martam Retreat, the bounty of Sikkim’s mountains is reflected in every dish. The resort’s organic garden, flourishing with seasonal vegetables, herbs and leafy greens, forms the foundation of its cuisine. Guests are invited to wander the beds, inhaling the aroma of fresh coriander, mustard leaves, and tender greens, and see first-hand how each ingredient is nurtured through the seasons before it reaches the table.
Sikkimese cuisine itself emerges as a dialogue between cultures and landscape. A traditional thali platter balances steamed local rice with corn and Marsham dal, alongside sautéed bamboo shoots, fiddlehead ferns, nettle curry, and aloo dum. Fermented gundruk (fermented, dried leafy vegetables) and kinema (fermented soybean) add earthy depth, while tender mutton, chicken, or phagshapa — pork belly stew — bring warmth and richness. Buckwheat roti or crispy sel roti, pickles, and fresh salads complete a tapestry of textures and flavours that tell the story of the region.
Every meal at Karma Martam celebrates the rhythm of the seasons, the care of the earth, and the heritage of Sikkimese culinary tradition, offering nourishment that is both soulful and sustainable… come join us in the mountains!
