The harsh climate of the Tibetan Plateau has necessarily limited the scope of Tibetan cuisine. The staple for nomads is Tsampa (roasted barley flour) and yak meat, Recently however the range of vegetables, meats and spices has expanded the possibilities of Tibetan dining enormously.

 Tsampa is literally roasted barley flour, it is eaten from a traditional wooded tsampa bowl moistened with butter tea and formed into balls, often with cheese or sugar added.

 Momos or dumplings come in a variety of styles (boiled, fried, steamed) with both meat and vegetable fillings.

 Thukpa is a delicious traditional Tibetan noodle soup consisting of a thick broth, fat homemade noodles, meat and vegetables.

Lamb Ribs, delicately spiced with Zeri are a specialty of Shangrila Restaurant.

Yak meat, dried, fried or steak-style sizzlers are a highlight.

Butter Tea, another staple of Tibet, is a ’must try’ and an acquired taste. Black tea, yak butter, salt and water and mixed in a long wooden butter Chum (or today a blender).

Chang is the Tibetan alcoholic indulgence, made from fermented barley a good, smooth brew is excellent – and stronger than you might imagine. Often served warm.

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