33 km from Pelling, Yuksom, literally meaning the ‘meeting place of three lamas’ is of great historical importance to the Sikkimese. It was here that the first Chogyal was crowned in 1642. The throne made of stones is even today considered sacred as is the footprint of Lhatsun Chenpo, which can be seen close to the throne. 2 km uphill from Yuksum is Dubdi Monastery, the oldest in Sikkim. The monastery has now been declared a National Monument and is under the protection of the Archaeological Survey of India. Yuksum today is an attractive tourist destination offering various stay options for the visitors including village home stays, where you can stay as part of a local family and imbibe the real Sikkimese way of life. Also available is a trekkers hut plus many lodges.
Yuksom is also the gateway to the Kanchenjunga Biosphere Reserve, the base for some of the most fascinating treks through high mountain region with the route to Dzongri being the most frequented.
Some of the commonly known treks in and around the area are:
- Dzongri Trek
- Dzongri and Goecha La Trek
- Kanchenjunga Goecha La Trek
Please be ready to have vegetarian food here. Although non-vegetarian food is available, since it is a remote place, meat supplies are rare.
The restaurants open at 05:30 in the morning and are closed by 22:00 at night. Although the quality of food is not so great, sometimes they have good food, especially the beef rice and morning alu parathas. But one may find decent pizzas and beer here.
You may also be lucky enough to encounter yak cheese momos. These are particularly fantastic after a long day’s trek. They taste like they are filled with a very strong feta cheese.
There are two brands of bottled beer available: Hit and Dansberg. Dansberg is a wonderful mild beer brewed and bottled in Sikkim. Hit, on the other hand is a strong beer.
The other option is to go for the local brew called “Bamboo“. It consists of fermented Millet grains in a broad bamboo stem cut to be used as a tumbler. Warm water is added to the container, within a few minutes it acquires the flavor of port wine. It is drunk through a narrow straw also made of bamboo. More water is added to the tumbler when it runs out. With time the flavor of the Bamboo gets milder.
The potency of the drink is dependent on the ageing of the millet used. Millet fermented for ten to fifteen days result in a medium to mild drink. Up to three month old fermented drinks can result in a very strong brew.
Book a tour with Royal House – Travel Agent, to experience Sunrise at Yuksom, Sikkim, like you have never before.