Love people. Cook them tasty Tibetan food!
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. 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.”
Each recipe is based on the cook’s personal history with a particular well-known Tibetan dish, usually passed down in the family for hundreds of years. We hope you will find as much joy in these recipes as we have, and welcome all your feedback
Lobsang Wangdu shares with you his personal Tibetan recipes. Tibetan food has the unique quality of being extra warming. Maybe because Tibet is so high and so often cold, Tibetan food developed this special quality. We don’t know, but in addition to tasting AMAZINGLY good, it definitely warms you up!
We’re proud to say one of our recipes — for sepen, Tibetan hot sauce — has been featured in the New York Times dining section along with an article that quoted YoWangdu’s Lobsang Wangdu talking about Tibetan food in exile.