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!
Another post you may like is How Well Do You Know Your Tibetan Food? which offers eleven sometimes surprising facts about Tibetan cuisine.