Tibetan Food

Love people. Cook them tasty Tibetan food!

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!

If you would like to explore more of the wonderfully comforting, unusual flavors of traditional Tibetan food, please see our Tibetan Home Cooking eBook and video series.

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.

See Tibetan Food Frequently Asked Questions (FAQ) >>

Chicken Momo Recipe

Chicken Momo Recipe

  Until recently, Lobsang had never tried to create a chicken momo recipe — probably because we love so much both the veggie ones and the beef ones that he makes. But we finally tried them out and this new recipe is a surprising new favorite. Traditionally Tibetans don’t eat chicken, but after coming into exile, they have […]

Tibetan Monk Style Flatbread

Drepung Loseling monks making Tibetan flatbread. ©yowangdu.com

  We’re happy to be back here with you on the blog after a month in the Tibetan settlements of India (plus a few fun days in Singapore at the end of the trip). In the Tibetan areas, we had challenges with Internet connectivity and were not able to share the experience real time as we […]

Tibetan Hot Sauce: YoWangdu’s Favorite Sepen Recipe

Tibetan hot sauce

I am not like some of my Tibetan friends who are crazy about eating super hot sauce (sepen). I like this one because it is pretty mild and when I was little, my aunt used to make a hot sauce like this quite often during the summer time, which was the time we could get fresh tomatoes.  In the […]

Ema Datshi: A fiery Bhutanese dish loved by Tibetans

Ema Datshi (Tibetan: Churu)

Ema datshi is one of the more exotic Himalayan dishes beloved by Tibetans, who sometimes call it churu, or “rotten cheese” soup. The name ema datshi itself is Bhutanese, where it is considered the national dish, and refers to “chili” and “cheese.” This recipe packs a powerful flavor and is not for the faint of […]

Tsampa Pancakes

Tsampa Pancake

  We’re delighted to bring you a new hearty and delicious tsampa recipe by Ann Lachman, owner of Purple Mountain Tsampa. (You may remember her great tsampa snack balls recipes from a few months back.)  Ann’s recipes offer tasty contemporary updates to the ancient Tibetan tradition of eating tsampa — roasted barley flour. We are […]

Tsampa Snack Balls: Delicious and Nutritious!

Tsampa snack balls.

We are delighted to share these three beautiful new tsampa recipes by Ann Lachman, owner of Purple Mountain Tsampa. If you’re new to Tibetan food, tsampa is a hearty, nutty-tasting flour made from roasted barley. Ann’s recipes are a tasty, updated twist on the most traditional way of eating tsampa in Tibet, as pa — […]

Khapse Recipes: Bulug

Bulug: A type of khapse often cooked for Losar.

As part of a series on the traditions of Losar, Tibetan New Year, here is a recipe for bulug, which is a fairly fancy type of the new year pastries collectively called khapse. See our Losar guide for celebrating Tibetan New Year >> For a simpler kind of khapse to cook, see our recipe for […]

How Many Calories in Steamed Veg Momos?

Fresh-Steamed Chura Momos (Cheese and Spinach)

We are often asked how many calories are in steamed veg momos, so we sat down last week with an online nutritional counter and worked out the calories, fat, carbs and protein for Lobsang’s Cheese and Spinach Momos recipe.     If you would like to explore more of the comforting, wonderful flavors of traditional Tibetan […]

How to Make Cheese and Spinach Momos

Ready to eat: fresh-cooked, and steaming hot cheese and spinach momos :-)

  We recently tried out a tasty new momo recipe with a cheese and spinach filling that we think you’ll like.  These dumplings, called chura (cheese) momos in Tibetan, are quite a bit lighter in fat and calories than their beef brothers. Recipe for Spinach and Cheese (Chura) Momos: Makes about 55 momos. (People eat […]