Tingmo
Tingmo, the layered Tibetan steamed bread. A yeasted dough folded, twisted and steamed until it opens out, made to be torn and dipped rather than filled.
Chutagi
Chutagi, the Ladakhi water bread. Wholewheat dough pinched into bow ties and cooked in a thick soup of potato, carrot, peas and greens.
Skyu
Skyu, the Ladakhi one-pot of thumb-pressed wheat dough cooked with turnip, potato and carrot until the broth thickens around it.
Thue
Thue, the Tibetan Losar sweet of hard cheese ground fine and worked by hand with brown sugar and butter into a no-bake brick.
Zaw
Zaw, the roasted puffed red rice Bhutanese households keep for guests. Soaked, dried and dry-roasted until crisp, then tipped into butter tea.
Dresil
Dresil, the white sweet rice offered first on the morning of Tibetan New Year, folded with butter, sugar, raisins, dates and nuts.
Puta
Puta, the buckwheat noodle dish of Bumthang in central Bhutan, tossed in oil with chilli, spring onion and egg and seasoned with Sichuan pepper.
Shakam Paa
Shakam paa, the Bhutanese dish of air-dried beef soaked soft and cooked dry with whole red chillies and radish until the radish turns translucent.
Ngaja
Ngaja, the sweet milk tea Bhutanese households drink through the day, boiled with whole milk and sugar and served with a handful of puffed rice.