Category : Tibetan

Tibetan cuisine is influenced by the region’s high-altitude environment and Buddhist traditions. It features hearty, warming dishes designed to sustain energy in cold climates. Key ingredients include barley, rice, potatoes, meat (particularly yak, mutton, and chicken), and dairy products like butter and cheese, often derived from yak milk. Tibetan food is generally simple but rich in flavour.

Staple dishes include *tsampa* (roasted barley flour), often mixed with butter tea or made into porridge; *momo* (steamed dumplings filled with meat or vegetables); and *thukpa* (noodle soup). Butter tea, a traditional drink made with tea, butter, and salt, is a significant part of daily life. Spices are used sparingly, with an emphasis on warming ingredients like ginger and garlic. Tibetan cuisine reflects the harsh environment, focusing on ingredients that are locally available and can endure long winters.