Sikkim & North Bengal

There’s a moment, somewhere on the climb from the plains of West Bengal into the Himalayas, when the air shifts. It cools, sharpens, and carries the scent of pine and wet earth. That’s when you know you’ve entered a different world. Sikkim and North Bengal sit side by side, but they feel like two siblings with very different personalities — one contemplative and small, the other sprawling and full of movement. Both are threaded with tea gardens, monasteries and mountains that seem to rise straight out of the clouds.

Size & Comparison

Sikkim

• Area: ~7,096 km²

• Comparable to: The size of Cyprus

• Population (2022–23): ~700,000 (one of India’s least populated states)

Sikkim is a tiny Himalayan state bordered by Nepal, Bhutan, Tibet and West Bengal — compact but culturally rich.

North Bengal

• Area: ~21,855 km²

• Comparable to: Slovenia or the U.S. state of New Jersey

• Population (2022): ~38 million

North Bengal covers the northern districts of West Bengal. It stretches from the tea-covered hills of Darjeeling and Kalimpong down to the river plains that lead toward Bangladesh.

Main Cities & Urban Centres

Sikkim

• Gangtok: Capital and largest city — colourful, clean and perched on a steep hillside.

North Bengal

• Siliguri: Major transport and commercial hub, gateway to the Northeast.

• Darjeeling: Famous for its tea, toy train and sweeping Himalayan views.

• Jalpaiguri, Cooch Behar, Kalimpong: District towns with strong local cultures and colonial legacies.

Famous Foods & Local Cuisine

Sikkim

Influenced by Tibetan, Nepali, Lepcha and Bhutia communities.Expect hearty mountain ingredients — wild vegetables, bamboo shoots, mushrooms, ferns.

Signature dishes:

• Momo: Steamed dumplings (veg or meat).

• Thukpa: Noodle soup perfect for cool mountain evenings.

• Gundruk: Fermented leafy greens.

• Sinki: Fermented radish root — a traditional preserved food.

North Bengal

A blend of plains, hills and tribal influences, with freshwater fish, mustard oil and aromatic spices.

Local favourites:

• Aloo Ghati: A traditional potato dish.

• Kalai Roti: Flatbread made from black gram or rice flour.

• Khichuri, pulao, biryani: Rice-based dishes loved across the region.

  
  

Top Things to Do

Sikkim

• Tsomgo Lake: A glacial lake surrounded by snow-capped peaks.

• Rumtek Monastery: One of the most important Buddhist monasteries in the region.

• Goecha La Trek: Panoramic views of mighty Kanchenjunga.

• Yumthang Valley: The “Valley of Flowers”.

• Nathula Pass: A historic Indo–China trade route.

• Pelling: Views of Kanchenjunga and ancient monasteries.

• Ravangla: Quiet, scenic and spiritual.

• Khecheopalri Lake: A sacred lake said to grant wishes.

North Bengal

• Darjeeling: Take the Toy Train, wander tea gardens, chase mountain views.

• Kalimpong: Monasteries and flower nurseries.

• Dooars: Lush forests, tea estates and wildlife.

• Cooch Behar Palace: European-style architecture in the middle of Bengal.

• Jaldapara National Park: Home to the Great Indian One-Horned Rhino.

• Buxa Fort: A historic fort deep inside Buxa Tiger Reserve.

  
  

And Did You Know…

Sikkim

• Declared India’s first fully organic state in 2016.

• A biodiversity hotspot with rare orchids and red pandas.

• Home to three major ethnic groups: Lepcha, Bhutia and Nepali communities.

North Bengal

• Darjeeling tea is world famous — its aroma alone could win awards.

• The region is a cultural crossroads: Bengali, Nepali and indigenous traditions mix easily.

• North Bengal has a significant elephant population — over 600 recorded in recent surveys.

Nicola’s Story: Around a Corner in Sikkim

I flew from Delhi into Bagdogra, tucked away in West Bengal, and then pointed myself toward Gangtok — that tiny Himalayan jewel bordered by Bhutan, Tibet and Nepal. Sikkim has a long, proud history and only joined India in 1975, which gives it a slightly different spirit.

At the airport I met my guide, Minish, and my driver, Deepak — soon to be known in my mind as hero — for the way he steered us along roads still broken from the floods. The trip was only 124 kilometres, but it took six hours, which tells you everything you need to know.

Beside us, the river that caused all that chaos was running perfectly clear, winding through the valley as if nothing had ever happened. We climbed the entire way, up toward 1,500 metres, inching along hairpin bends that left plenty of time for conversation.

And what a gift that turned out to be. With nothing to do but stare out the window, brace myself on the door handle (and lurch every so often), I had hours to talk with Minish — thoughtful, articulate, curious. The kind of conversation you only have when the mountains force you to slow right down.

As sunset approached, I knew we had to reach the hotel before dark — partly to avoid driving at night, but mostly to catch a glimpse of Mt. Kangchenjunga before the evening mist swallowed it. And with every Himalayan deity clearly on duty, we pulled in just as the sun dipped and the mountain glowed. It was the only clear view I had the entire trip, which made it feel like a personal blessing.

The Taj Guras Kutir Resort & Spa welcomed me like an exhale. After that long, rattling journey, it was exactly the place to let the day melt away.