Tibetische Küche

Tibetan cuisine is similar to that of Nepal and Bhutan. The new Tibetan cuisine is a blend of Asian diversity, primarily from China and India. Nowadays, there is a wide variety of ingredients available in the markets that enrich Tibetan cooking. Nevertheless, in some remote areas, the distinctive Tibetan culinary art, which is rich in protein and energy, still exists. This allows people to endure the cold winters in the highlands. Meat, momos (steamed dumplings), tsampa (roasted barley dough), tingmo (steamed yeast dough), and kapseh (fried dough rings) are the most well-known dishes of Tibet. We hope that our book has brought Tibetan cuisine closer to the people in Germany.