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.
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.
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.
Po Cha
Po cha, the salted butter tea of Tibet, Bhutan and Ladakh. Dark tea boiled strong, then churned with butter and salt until opaque and emulsified.
Khapse
Khapse, the barely sweet fried biscuit made for Losar in Tibetan and Bhutanese homes, twisted into shapes and eaten with butter tea or sweet milk tea.
Sukuti Sadeko
Sukuti sadeko, the Nepali drinking plate of smoked dried buffalo soaked soft, pounded and tossed warm with onion, chilli, timur, lemon and mustard oil.