A Tibetan cuisine meal with (clockwise from top) tingmo steamed bread, thenthuk noodle soup, momos in soup, vegetable gravy (curry), and condiments in center from the Himalaya Restaurant, McLeod Ganj, HP, India
A simple Tibetan breakfast

This is a list of Tibetan dishes and foods. Tibetan cuisine includes the culinary traditions and practices of Tibet and its peoples, many of whom reside in India and Nepal. It reflects the Tibetan landscape of mountains and plateaus and includes influences from neighbors (including other countries India and Nepal). It is known for its use of noodles, goat, yak, mutton, dumplings, cheese (often from yak or goat milk), butter (also from animals adapted to the Tibetan climate) and soups.

The cuisine of Tibet is quite distinct from that of its neighbors. Tibetan crops must be able grow at the high altitudes, although a few areas in Tibet are low enough to grow such crops as rice, oranges, bananas, and lemon.[1] Since only a few crops grow at such high altitudes, many features of Tibetan cuisine are imported, such as tea, rice and others.

The most important crop in Tibet is barley. Flour milled from roasted barley, called tsampa, is the staple food of Tibet. It is eaten mostly mixed with the national beverage Butter tea. Meat dishes are likely to be yak, goat, or mutton, often dried, or cooked into a spicy stew with potatoes. Many Tibetans do not eat fish[2] because fish are one of the Eight Auspicious Symbols of Buddhism.

Tibetan dishes and foods

Chicken momo with curry





Main article: Tibetan cheese

Desserts and sweets

Dough foods

Soups and stews

A bowl of Thukpa

See also


  1. ^ "'Ara', a distilled liquor extracted from rice or millet is used in the colder regions of the ..."[6]
  2. ^ "Guthuk is a special dish prepared for the Losar celebration. In it are dumplings that contain omens: a pebble symbolizes a long, healthy life; cayenne pepper suggests that the individual has a temperamental personality; a piece of charcoal ..."[12]


  1. ^ "Administrative Division". Tibet Facts & Figures 2007. China Internet Information Center. 24 April 2008. Retrieved 1 November 2010.
  2. ^ Cheung, S.; Wu, D.Y.H. (2014). The Globalisation of Chinese Food. Anthropology of Asia. Taylor & Francis. p. 81. ISBN 978-1-136-84739-4.
  3. ^ a b c d e f g h i j k Li, Tao; Jiang, Hongying (2003). Tibetan Customs. 五洲传播出版社. pp. 34–37. ISBN 978-7-5085-0254-0. Retrieved 5 August 2011.
  4. ^ "Foodies' delight: An epicurean walk through the lanes of Majnu Ka Teela in Delhi". Hindustan Times. November 1, 2016. Retrieved March 27, 2017.
  5. ^ Langlais, R. (2012). Road News from Tibet. Springer Berlin Heidelberg. p. 289. ISBN 978-3-642-78363-0.
  6. ^ Johri, S. (1962). Where India, China and Burma meet. Thacker Spink. p. 172.
  7. ^ The Chinese Recorder. Presbyterian Mission Press. 1909. p. 339.
  8. ^ Heiss, M.L.; Heiss, R.J. (2007). The Story of Tea: A Cultural History and Drinking Guide. Cookery, Food and Drink Series. Ten Speed Press. p. 345. ISBN 978-1-58008-745-2.
  9. ^ Marcello, P.C. (2003). The Dalai Lama: A Biography. Biography Series. Greenwood Press. p. 7. ISBN 978-0-313-32207-5. Retrieved March 27, 2017.
  10. ^ Boulton, C. (2013). Encyclopaedia of Brewing. EBL ebooks online. Wiley. p. pt226. ISBN 978-1-118-59813-9.
  11. ^ Burdett, A. Delicatessen Cookbook - Burdett's Delicatessen Recipes: How to make and sell Continental & World Cuisine foods. Springwood emedia. ISBN 978-1-4761-4462-7.
  12. ^ Thompson, S.E. (2000). Holiday Symbols. Holiday Symbols & Customs. Omnigraphics. p. 321. ISBN 978-0-7808-0423-4.
  13. ^ Boi, L.G.; Ltd, M.C.I.P. (2014). Asian Noodles. EBL-Schweitzer. Marshall Cavendish. p. 163. ISBN 978-981-4634-98-4.
  14. ^ "Thukpa Bhathuk Recipe". Retrieved 8 March 2014.