In Sikkim, various ethnic groups such as the Nepalese, Bhutias, and Lepchas have their own distinct cuisines. Rice is the staple food of the area, and meat and dairy products are also widely consumed. For centuries, traditional fermented foods and beverages have constituted about 20 per cent of the local diet. Depending on altitudinal variation, finger millet, wheat, buckwheat, barley, vegetable, potato, and soybeans are grown. Momo, gya thuk, ningro, gundruk, phagshapa and sael roti are some of the local dishes. Alcoholic drinks are consumed by both men and women. Beef is eaten by the Bhutias.