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10 Must-Try Meals When Visiting Siliguri

10 Must-Try Meals When Visiting Siliguri

Hello there, foodies! Are you arranging a trip to Siliguri and wondering where to fulfill your taste buds? See no further, since we’ve got just the place for you. Settled within the heart of Siliguri, the Autograph Inn isn’t only a charming accommodation choice but also a heaven for food lovers. With a cluster of delectable dishes on offer, this covered-up gem is a must-visit for anybody looking for the best meals in Siliguri. So, let’s jump right in and investigate the gastronomic delights that await you at the Autograph Inn. 

Like everything else about this multi-cultural city, the local food in Siliguri shows traces of its assorted population with individual eating habits and preferences. Siliguri has been a central travel point for all visitors voyaging to the hill stations of the northeast. Here we have provided a list of the 10 best meals you’ll try when going to Siliguri. 


Sel Roti is a traditional Nepali sweet bread made from rice flour, sugar, and ghee. It could be a well-known festive food in Nepal, regularly prepared during extraordinary events like weddings, festivals, and religious ceremonies.

The dough is prepared by blending rice flour with water, sugar, and sometimes squashed bananas. The blend is then deep-fried in oil until it turns golden brown and fresh. Sel Roti features an interesting ring shape and a marginally sweet taste, making it a delightful treat for individuals of all ages.


Sha Phaley, also known as Shapale or Tibetan Meat Pie, could be a savory Tibetan snack. It is made by stuffing a dough pocket with minced meat (ordinarily beef or mutton), onions, garlic, and different flavors. The batter is then folded and sealed, and the filled pockets are deep-fried until they become crispy and golden brown.

Sha Phaley is frequently enjoyed as a street food or as an appetizer in Tibetan cooking. The combination of the flavorful meat filling and the crispy external shell makes it a delightful and fulfilling snack. 


Chang, also known as Tongba, is a traditional fermented millet-based alcoholic beverage prevalent within the Himalayan districts of Nepal, Bhutan, and Sikkim. It is made by fermenting cooked millet grains with yeast and warm water. The mixture is then stored in a wooden container called a Tongba, which contains a narrow spout for pouring.

To consume Chang, hot water is poured into the Tongba, and the blend is mixed to release the fermented flavors. The resulting drink is warm, gently alcoholic, and contains a distinct tangy taste. Chang is regularly enjoyed amid social get-togethers, festivals, and celebrations within the Himalayan communities.


Tibetan tea could be a customary refreshment enjoyed in Tibet and other Himalayan locale. It is made by boiling tea leaves with yak butter and salt, coming about in an affluent and savory flavor. Tibetan tea is known for its warming properties and is routinely consumed to combat the cold climate inside the district. 

Made with long tea leaves and a dab of custom-made butter, this salty tea is the culminating way to warm up on a chilly day.


Momos are a sort of dumpling that began in Tibet and are presently predominant all through the Himalayan region. They are made by filling mixture wrappers with a mix of minced meat (such as beef, chicken, or pork) or vegetables, alongside diverse flavors and seasonings. Momos are customarily steamed or fried and served with a dipping sauce. They are a delightful and satisfying snack or meal.


Siliguri’s cooking is normal for Bengali food in that it highlights a part of fish dishes. When arranging your trip to Siliguri, a fish curry with an assortment of fish and flavors may be a must-try. It is ready by braising fish (such as trout or carp) in a tomato sauce that has been spiced up with onions, garlic, ginger, and a combination of flavors that are normal in Tibetan food. Curry is ordinarily eaten with rice or bread and is known for its exquisite and wealthy taste.


A well-known dish in Persian and Tibetan food is chelo kebab. flame-broiled or stewing meat (lamb, cattle, chicken, etc.), served with flame-broiled tomatoes and saffron rice. To form a sensitive, delicious kebab, the meat is marinated in a concoction of flavors, yogurt, and lemon juice. Chelo kebabs are a well-known, hearty, and invigorating treat. 


The rice dish known as chicken biryani originated within the Indian subcontinent and is scrumptious and fragrant. Basmati rice is cooked together with marinated chicken, flavors, and herbs to make it. This meal is eminent for its profound and complex flavor, and the flavors of chicken and rice are protected inside it.


Chur Chur Naan may be an overpowering Indian bread that’s known for its firm and flaky surface. It is made by working a blend with flour, yogurt, and flavors, and after that cooking it in a tandoor or on a griddle. The naan is at that point crushed or torn into small pieces, giving it its curious title ‘Chur Chur’. Chur Chur Naan is regularly served with a combination of curries, chutneys, or as a standalone snack.


Thukpa could be a traditional Tibetan noodle soup well known within the Himalayan locale. It is made by boiling pasta in a flavorful broth. It is ordinarily made with meat (such as chicken or beef), vegetables, and seasonings. Known for its generous and comforting nature, Thukpa is routinely decorated with fresh herbs and served with chili sauce. A recognizable dish within the cold winter, it is prevalent for its effect of warming and nourishing the body. 

The Autograph Inn at Siliguri may be a destination with the most excellent dining in town. With flavor combinations, farm-to-table freshness, a cozy environment, and energizing culinary opportunities, this covered-up diamond could be a must-visit for those looking for a memorable feasting encounter. what are you searching for Set out on a gastronomic experience at Autograph Inn and find the gastronomic treasures Siliguri must offer.