Tibetan cuisine

Tibetan cuisineincludes the culinary traditions and practices of theTibetan peoplein theTibet 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.Vegetarianismhas 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 isbarley. Flour milled from roasted barley, calledtsampa, is thestaple foodof Tibet, as well asSha phaley(meat and cabbage in bread).Balepis Tibetan bread eaten for breakfast and lunch. Various other types of balep bread and fried pies are consumed.Thukpais a dinner staple consisting of vegetables, meat, and noodles of various shapes in broth. Tibetan cuisine is traditionally served with silverware, in contrast to otherHimalayancuisines, which are eaten by hand.Mustard seedsare cultivated and feature heavily in its cuisine.
Outside of theTibet Autonomous Region, Tibetan cuisine is consumed in the Indian states ofLadakh,Himachal Pradesh,Uttarakhand,Sikkim,northernregions ofNepalsuch asMustangand byTibetan diasporacommunities.
In larger Tibetan towns and cities, many restaurants now serveSichuan-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.
Tibetansuse 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 storetsampa, 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 theChuba, 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 whitejade. 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 fromDergeare 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.
TheDongmois a tea-mixing cylinder used for making Tibetanbutter 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.
Friendliness, hospitality, generosity and selflessness, derived from the principles ofTibetan Buddhism, are the basis of local etiquette. Behaviour which is egocentric or egoistic is regarded as inappropriate, and helping/supporting others is idealized. Combined with their belief inKarma- that everything that happens in life has a source in actions committed in the past - they easily process a loss, sickness or great misfortune as they believe this relieves them from the effects of past actions.
Guests witness this attitude. Upon arriving, a guest receives aKhata- a white silk scarf - that symbolizes joy for the visit and reverence for the guest. After entering, a guest's comfort and well-being is cared for in every way, including cooking. The guest may be offered tea, but instead of accepting immediately, the guest is culturally expected to politely decline - the guest too has to be exemplary. Without hesitating, the host (customarily the woman of the house) immediately serves the tea. The host pours and hands over the cup with both hands as a sign of respect. In the common protocol, the guest only takes a small sip before putting the cup down. The host will fill up the cup and ask the guest to drink again. This is repeated two more times before the guest empties the cup slowly. If the guest leaves the cup filled without drinking, this is regarded as a signal of contentment. Without asking, the cup will be taken away and the guest will often be offeredChang(barley beer). At the table, expectations are that individuals sit cross-legged, and it is considered impolite to stretch one's legs. In addition, one should never pass over body parts of another.Pastries may be served with tea. Offered a meal, the guest may politely refuse at first. Upon subsequent offering, the host may find out what the guest wants.
The goal of every host is to create a relaxed atmosphere and to give joy and pleasure.
Other Tibetan foods include:
Tibetan cheeses,yogurtandbutterare staples. Varieties include softcheese curdsresemblingcottage cheesemade frombuttermilkcalledchura loenpa(or ser).Hard cheese is calledchura kampo. Extra hard cheese, made from solidifiedyogurt, is calledchhurpi, and is also found inSikkimandNepal.Another type of cheese calledshoshaorchurul, with a flavor said to resembleLimburgeris also eaten. It is made fromcreamand theskin of milk.
Most Tibetans drink many cups of yakbutter teadaily. Jasmineteais also sometimes available.
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.
Jasminegrows 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 forbuttermilk. It refers to the yogurt drink. It is also used for IndianLassi.
Traditionally, Tibetan Buddhism prohibited the consumption of alcoholic beverages. Beer mostly from barley, but rice, wheat, maize, oats and millet are also used in brewing. Chang is consumed through a thin bamboo straw.
Alcoholic beverages include:
Barley has been astaple foodsince the fifth century AD.It is made into a flour product calledtsampawhich is still a staple.The flour is roasted and mixed with butter andbutter teato form a stiff dough that is eaten in small balls.