Tibetan cuisine

Culinary traditions of Tibet

Tibetan cuisine includes the culinary traditions and practices of the Tibetan people in the Tibet region. The cuisine reflects the Tibetan landscape of mountains and plateaus and includes influences from neighbors (including India and Nepal where many Tibetans abide). It is known for its use of noodles, goat, yak, mutton, dumplings, cheese (often from yak or goat milk), butter, yogurt (also from animals adapted to the Tibetan climate), and soups. Vegetarianism has been debated by religious practitioners since the 11th century but is not prevalent due to the difficulty of growing vegetables, and cultural traditions promoting consumption of meat. Crops must be able to grow at high altitudes, although a few areas are at low enough altitude to grow crops such as rice, oranges, bananas and lemons. The most important crop is barley. Flour milled from roasted barley, called tsampa, is the staple food of Tibet, as well as Sha phaley (meat and cabbage in bread). Balep is Tibetan bread eaten for breakfast and lunch. Various other types of balep bread and fried pies are consumed. Thukpa is a dinner staple consisting of vegetables, meat, and noodles of various shapes in broth. Tibetan cuisine is traditionally served with silverware, in contrast to other Himalayan cuisines, which are eaten by hand. Mustard seeds are cultivated and feature heavily in its cuisine. Outside of the Tibet Autonomous Region, Tibetan cuisine is consumed in the Indian states of Ladakh, Himachal Pradesh, Uttarakhand, northern regions of Nepal such as Mustang and by Tibetan diaspora communities. In larger Tibetan towns and cities, many restaurants now serve Sichuan style Han Chinese food. Western imports and fusion dishes, such as fried yak and chips, are also popular. Nevertheless, many small restaurants serving traditional Tibetan dishes persist in both cities and the countryside.

Tibetans use pots, pans, cans, steamer pots and boxes made from various materials. Tibetan women carry large wooden containers, which can hold up to 25 liters, to fetch water once a day. Returning to the house, they pour the water into built in copper cans that hold more than 100 liters. Cooking pots made from iron or brass are used on the stove. Traditionally, pans were used rarely, but are becoming increasingly popular. Wooden boxes are used to store tsampa, butter and cheese. Tibetans use elaborately woven baskets with matching lids to store dried fruits, rice and sugar. When travelling, they use the baskets to store dried meat and cheese. In Southern Tibet, mortars are indispensable for crushing chilis.

Tibetan dinnerware is traditionally made from wood, but sometimes lacquered clay is used. According to local tradition, this handicraft was passed down for generations. Those who could afford to do so purchased high quality porcelain bowls from elsewhere. In more modern times, other types of porcelain from China or elsewhere are used. Spoons are indispensable for most dishes. Poor people and children wore them around their necks to allow constant and easy access. Knives are sometimes used to eat fruits. Tibetans also use small soup bowls, while the rich used bowls of gold and silver.

Teacups are sometimes carried in the abdominal fold of the Chuba, a traditional costume. Wooden teacups made from dzabija wood are considered especially fine. They have a smooth surface, an impressive grain pattern and are made with a balanced form, which relates to the composition of the raw wood. They are comfortable to hold. The cups are costly and most cannot afford them. Lavish teacups often have a layer of silver inside, which is intended to make them easier to clean. The nobility and high lamas used stands and tops that were intricately ornamented with mythological motifs. The tops are used to preserve the scent of the tea. The most precious cups shipped from other provinces are made from white jade. They have no handles. The best teacups are made from metal or silver, which are used only for guests and on festival days. The silversmiths from Derge are known for their exquisite tea sets. Teapots are typically made from wood or clay, while the better ones are made from lavishly ornamented metals such as copper or brass. The Dongmo is a tea mixing cylinder used for making Tibetan butter tea. It usually has a volume of around 4 litres and is made from wood ornamented with brass. A whisk is placed in a hole on the top of the Dongmo and, with 15 20 vertical movements, the butter tea emulsifies.

Tibetan monks are self sufficient. They cook for themselves and raise money by praying for farmers and nomads or by performing rituals for the well being of families. In monastery kitchens, large pots are used to make soups. During breaks in religious studies, the monks are served tea and soup. Novice monks walk through the rows and pour tea from richly decorated teapots.

Papza Mogu dough balls with melted butter, brown sugar, and dry curd cheese. They have a sweet and sour taste and are red in color.

Tibetan cheeses, yogurt and butter are staples. Varieties include soft cheese curds resembling cottage cheese made from buttermilk called chura loenpa (or ser). Hard cheese is called chura kampo. Extra hard cheese, made from solidified yogurt, is called chhurpi, and is also found in Sikkim and Nepal. Another type of cheese called shosha or churul, with a flavor said to resemble Limburger is also eaten. It is made from cream and the skin of milk. Butter tea is the national beverage. It is ideal in the extreme climatic and geographical conditions of the Tibetan plateau due to its high butter content. Although butter tea is the most popular tea, black tea is also fairly popular. Jasmine grows in Eastern Tibet. Most likely, Tibetans took absorbed jasmine tea from the Han Chinese cultural sphere. Spice tea is very popular among exiles who live in India and Nepal. It is almost unknown in Tibet. Most likely, it was adopted from Indian culture. Dara is the Tibetan word for buttermilk. It refers to the yogurt drink. It is also used for Indian Lassi.

Barley has been a staple food since the fifth century AD. It is made into a flour product called tsampa which is still a staple. The flour is roasted and mixed with butter and butter tea to form a stiff dough that is eaten in small balls.