Tibetan food, which evolved to sustain a hardy people living at an average elevation of 16,000 feet, is like no other food in the world. Who else but Tibetans have a great time drinking salty tea and eating sweet rice in the same sitting? Or grow up on a steady diet of roasted barley flour made into a dough with tea, butter, sugar and dried cheese from the female yak (dri)? While these dishes can be an acquired taste for non-Tibetans, there is a wealth of other uniquely Tibetan flavors that inspire total devotion in food lovers around the world. For example, Tibetan dumplings — momos — have their own massively popular page on Facebook, which has a mission “to spread the knowledge about momos, possibly the best dish in the world.”
To give you a sense of what Tibetan food is like, we will share with you here a tasty series of photographs which we took last year while creating our eBook and video series: Tibetan Home Cooking. Warning: viewing these images will make you hungry! (You can click through the images using the numbers at the bottom.)
Another post you may like is How Well Do You Know Your Tibetan Food? which offers eleven sometimes surprising facts about Tibetan cuisine.
By Lobsang Wangdu