COMMON DISHES
These are the most common Tibetan dishes that you'll find in New York City.
SOUPS
Tibetan soups are served hot, most often with noodles and either meat or vegetables.
Thenthuk
A hand-pulled noodle soup. Image from Himalayan Yak restaurant. Typically served at dinner, though also sometimes at lunch. Especially common in Amdo.
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Tsam-Thuk
Soup with a meat stock containing tsampa, vegetables, and cheese. Image from Cafe Tibet in Brooklyn.
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Phingsha
Bean thread noodle soup generally cooked with mushrooms, beef, and garlic or other aromatics. Image from Friends Corner Cafe
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GRAINS, NOODLES, DUMPLINGS
Barley is a staple ingredient of Tibetan cuisine, though other grains like rice and wheat are sometimes used as well.
Tsampa
A roasted barley flour that is essential to many Tibetan meals. It is commonly formed into a dough and eaten by itself (pictured) or mixed into soups to form a porridge-like consistency.
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Gyathuk
Noodles with many variations, generally pan-fried with the addition of meat or vegetables. Image from Cafe Himalaya.
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Momo
Similar to a soup dumpling, but with a thicker outer layer. It is a steamed, filled dumpling that can be found in sit-down restaurants and quick bite stands alike. Image from Tasha Delek Momo Dumpling Palace.
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MEAT DISHES
The most commonly used meat in Tibetan dishes is Yak meat, as Yaks are indigenous to the mountains and have a high protein content, important for the cold climate.
Gyurma
A (yak or sheep) blood sausage, sometimes thickened with barley flour. Image from Phayul.
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Chele Khatsa
Stir fried beef tongue, typically with onions and garlic. Image from Himalaya Kitchen.
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Dropa Katsa
Spicy beef tripe (stomach). Image from Phayul.
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Shamdey
Curry made with lamb or beef, typically served with rice. Image from Cafe Himalaya.
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BEVERAGES
Butter Tea
A thick beverage made by adding butter (traditionally yak's though more modern interpretations allow cow's) and salt to brewed tea. This beverage is high in calories and fat, perfect for working in the high altitude and low temperatures of the Tibetan region. Image from Tsampa restaurant.
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Lhasa Beer
Beer made from barley in the Tibetan Himalayas. This beer has become popular in many places outside of Tibet due to its unique, crisp taste.
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