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Traditional Tibetan food uses roasted barley flour, yak meat, milk, cheese, yoghurt and butter. This diet sustains those living at high altitude and the extreme conditions of the high plateau as little vegetation grows there. In contrast, the diet of those living in the Tibetan Himalayan foothills, where a wide range of fruit and vegetables are cultivated, is more varied. There is an abundance of wild herbs and mushrooms, commonly used in Traditional Tibetan medicine. Due to Tibet’s distance from the sea and, more importantly, a deep rooted belief in limiting the killing of sentient beings, fish and seafood are not widely used. It is not common for the Lay people to be vegetarians but the feeling amongst many is that one yak can feed a family for the whole winter, whereas several fish may only provide a single meal…
Our traditional Tibetan dishes use beef instead of yak meat, and wheat flour instead of barley flour, but are prepared and cooked using traditional methods.
Our hearty, wholesome and warming food goes down especially well at music festivals!
Probably Tibet’s most famous dish. Handcrafted by all the family and eaten on special occasions. Wheat flour and yeast dough filled with seasoned beef and steamed over boiling water. Tibetan Kitchen offers vegetarian and vegan fillings which combine cheddar cheese, vegetables, or tofu. Delicious served with Sonny’s Special Chilli Sauce.
Phing Sha – Tibetan Beef and Potato Stew
Hearty braised beef stew with potatoes and green vegetables. Served with warm steamed bread (tingmo) or boiled rice.
Look out for the following Traditional Tibetan dishes which will feature on our Specials board.
Momo Thukpa – Momo Soup
Momos can also be deep fried or cooked in a broth.
Tingmo – Tibetan Steamed Bread
Wheat flour and yeast dough lightly flavoured with fresh herbs & seasoning and steamed over boiling water. Served warm as an accompaniment to other dishes or on its own with Sonny’s Special Chilli Sauce.
Balep – Tibetan fried bread
Wheat flour dough, flattened or twisted and deep fried. Served warm as an accompaniment to other dishes or on its own with Sonny’s Special Chilli Sauce.
Sha Balap – Stuffed fried bread
This meat stuffed flattened bread is steamed, then fried and often referred to as the ‘Tibetan Hamburger’.
Thentuk – thick noodle soup
Seasonal vegetables and wheat flour noodles, hand-pulled and cooked in a delicious meat or vegetable broth. Served with a spoonful of Sonny’s Special Chilli Sauce.
And finally….Tibetan staples which can be an acquired taste to the non-Tibetan palate.
Butter, salt, brick tea and hot water, churned together. Often served from a metal tea pot in small bowls. Comforting and warming on the cold Tibetan plateau. Try our adaptation: Himalayan ‘spiced milk tea’.
Roasted Barley flour and tea, butter, or yoghurt are skilfully hand mixed into a stiff paste, then rolled into balls before popping into your mouth.
Dried Yak meat.