Lhasa, the capital of the Tibet Autonomous Region, boasts a culinary tradition that is deeply intertwined with its altitude, local agriculture, and religious customs. The traditional diet in Lhasa largely revolves around barley, dairy, and various meats, excluding beef due to religious taboos. Barley is the staple crop; its flour, known as tsampa, is a Tibetan mainstay. Due to the harsh climate, there are limited vegetables, so the diet is supplemented with a variety of meats. Yak meat is common and so is mutton. The influence of neighboring regions, such as India and Nepal, as well as the increasing number of Chinese and international tourists, has diversified the food scene in Lhasa over the years.
A fundamental Tibetan dish made from roasted barley flour. It's often mixed with yak butter tea to make a doughy paste.
Tibetan dumplings that can be filled with meat or vegetables, often served steamed or fried.
A hearty noodle soup that can be prepared with either vegetables or meat, seasoned with local spices.
A Tibetan staple, this rich tea is made from tea leaves, yak butter, and salt.
Tangy and thick yogurt made from yak milk, a common and nutritious snack in Lhasa.
Steamed bread that is fluffy and often paired with soup or curry.
A fried pastry stuffed with minced meat, usually seasoned with Himalayan spices.
Mild and milky tea sweetened with sugar, a favorite amongst locals in the mornings or afternoons.
Savory meat pies that are deep-fried, similar to Sha Balep but larger and with a thicker crust.
A local Tibetan barley beer, mildly alcoholic and often home-brewed.
Famous for: Home-style Tibetan Cuisine (offers both Veg and Non-Veg options)
Famous for: Tibetan fusion dishes (offers both Veg and Non-Veg options)
Famous for: Western-style breakfasts and coffee (offers Vegetarian options)
Famous for: Tibetan and International cuisine (offers both Veg and Non-Veg options)
Famous for: Authentic Tibetan and Chinese dishes (offers both Veg and Non-Veg options)
