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.
Tibetan Sphere
Recipes from Nepal, Bhutan, Sikkim, and Ladakh. Fermented, preserved, and built for long winters – butter tea, barley flour, momo dumplings, and the fiery heat of timur pepper. Minimal spice by subcontinent standards, but nothing timid about it.
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.
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.