Delhites’ favorites, these steamed dumplings are a beloved Tibetan snack, typically stuffed with minced meat or vegetables and seasoned with garlic, ginger, and soy sauce.
A flavorful Tibetan soup made with hand-pulled noodles, vegetables and spicy broth. Thukpa is the most beloved dish to eat with family in winters.
A unique Tibetan tea made by blending brewed black tea with butter and a pinch of salt. This rich, creamy drink is often enjoyed during the winter season.
Crisp on the outside and filled with seasoned meat, these fried or baked pies are a street food favorite in Tibet. Shabaley is known for its crust and savory, juicy filling.
Tingmo is a soft and slightly chewy steamed bread roll, often served as a complement to savory dishes or soups. Its texture makes it perfect for soaking up stews.
Made from roasted barley flour, tsampa is a simple yet versatile dish in Tibetan cuisine. It can be eaten as a dough-like ball mixed with butter tea or used as a base for soups and snacks.
A savory Tibetan stew made with noodles and chunks of meat or tofu, cooked in a mild broth spiced with turmeric, garlic, and ginger. Phingsha is both comforting and stomach filling.