As featured in
Learn how to bring joy to the people you love by making your own flavorful, authentic Tibetan meals, like:
- Momos – handmade Tibetan dumplings
- Shapale – savory fried meat or vegetable pies
- Thenthuk – comforting Tibetan noodle soup
- Sepen – classic Tibetan hot sauce
A Real Tibetan Cookbook from a Tibetan Cook
I’m Lobsang Wangdu, a Tibetan who grew up learning to cook in Tibetan households. For over 30 years, I have prepared these traditional recipes for friends and family.
This cookbook shares the dishes I learned by watching experienced home cooks and practicing them myself – the same recipes still made in Tibetan kitchens today.
If you’ve ever wanted to learn how to make authentic Tibetan food at home, this book will guide you clearly and confidently.
What Makes This Tibetan Cookbook Special
- 130+ pages of authentic Tibetan recipes
- 27 traditional dishes commonly cooked in Tibetan homes
- Full-color photographs throughout
- Clear, step-by-step written instructions
- Ingredient guidance and practical substitutions
Most recipes use ingredients you can find in your local grocery store, such as:
- Beef or mutton
- Wheat flour
- Ginger
- Garlic
- Onions
- Butter
- Fresh vegetables
You’ll also learn what to substitute for harder-to-find ingredients traditionally used in Tibet.
Featured in The New York Times
One of the cookbook’s recipes – sepen, traditional Tibetan hot sauce – was featured in the dining section of the New York Times, where food writer Julia Moskin interviewed me about Tibetan food in exile and the preservation of Tibetan culinary tradition.
Share Tibetan Comfort Food
Tibetan food is deeply comforting – warm, satisfying, and perfect for gathering friends and family around the table.
Whether you are new to Tibetan cuisine or already love dishes like momos and shapale, this cookbook makes traditional Tibetan cooking approachable and enjoyable.