Aushak
Aushak, Afghanistan’s boiled green-filled dumplings, laid on garlic yoghurt under a lamb and tomato sauce with dried mint. UK and US swaps for gandana.
Shinwari Karahi
Shinwari karahi from the Khyber: lamb cooked in its own juices in ghee or tail fat, seasoned with salt, black pepper and green chilli. No onion, no ground spice.
Naan-e-Afghani
Naan-e-Afghani, the long wholemeal bread of the Afghan table: a slow sponge, fingertip grooves and nigella, baked fast on a hot stone. UK and US notes.
Chhurpi ko Achar
Chhurpi ko achar, the Himalayan side dish of soft yak or cow milk cheese cubed and turned through mustard oil, tomato, chilli and ginger.
Balep Korkun
Balep korkun, the ovenless flatbread of central Tibet. Flour, water and baking powder cooked in a skillet, eaten at breakfast with butter or butter tea.
Paba and Tangtur
Paba, the roasted barley and pulse dough Ladakh once lived on, served with tangtur, cool whisked yoghurt stirred through with boiled mustard greens.
Shogo Khatsa
Shogo khatsa, the Tibetan spicy potato dish taken to every picnic and gathering, boiled potatoes folded through fried chilli and garlic sepen.
Khatem
Khatem, the Bhutanese snack of bitter gourd sliced paper thin and fried until it shatters, salted and eaten with tea or scattered over rice.
Khambir
Khambir, the thick fermented wholemeal bread of Ladakh. Proved overnight, pressed flat by hand and cooked slowly until the crust firms and browns.