Tibetan Cuisine

A high-altitude cuisine built for survival above 4,000 meters — where barley grows where wheat cannot, where yak butter is the fat of life, and where noodle soups serve as daily warmth against the cold of the roof of the world. Tibetan food is spare, sustaining, and deeply specific: tsampa (roasted barley flour) mixed into tea, thukpa simmered with hand-pulled noodles, momos folded in tens of thousands of kitchens from Lhasa to Dharamsala to Kathmandu.