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…
Salty butter tea, dried yak Jerky and tsampa (barley flour dough) are all an acquired taste to the non Tibetan palate and although you won’t find them on our menu our chefs have them at home every day.
Momos – Tibetan Steamed Dumplings
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 offer a plant based option too. Delicious served with Sonny’s Special Chilli Sauce. Momos can also be deep fried or cooked in a broth as Momo Soup.
Look out for the following traditional Tibetan dishes as Specials in the hot counter.
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. A music festival favourite!
Thentuk – thick noodle soup
Seasonal vegetables and wheat flour noodles, hand-pulled and cooked in a delicious meat or vegetable broth.
These breads use wheat flour and yeast dough and are served warm as an accompaniment to other dishes or on its own with Sonny’s Special Chilli Sauce.Tingmo is lightly flavoured with fresh herbs & seasoning, rolled up and steamed over boiling water. Balep is flattened, twisted and deep fried. The meat stuffed version, Sha Balep, is sometimes referred to as ‘the Tibetan Hamburger’.