cook like a local Tibet
The average elevation of the Tibetan Plateau is 4,000 metres above sea level, an environment in which only the hardiest crops can survive. During winter, fresh food can be hard to come by and some Tibetans live off dried yak meat and tsampa (roasted barley flour). Barley thrives at high altitude and tsampa is the Tibetan staple and one of nature’s best energy foods.
Tibetan New Year, or Losar, heralds the end of the arid winter season and is typically marked by days of music, dancing and feasting. The first dish to be served on New Year’s Day is dresil, a sweet rice dish.
The Tibetan cuisine is designed to warm hands and bellies, and features plenty of noodles and dumplings, often in a boiling broth. Seasonal vegetables and
