Tuwa transcends mere culinary significance; it assumes the role of a cultural emblem that encapsulates the very essence of Sherpa cuisine. An age-old traditional fare hailing from the Himalayan heartlands, Tuwa remains a cherished dish both in its ancestral landscapes and within the contemporary Sherpa community. In recent times, this revered creation has journeyed from mountain homes to urban Sherpa eateries in Kathmandu, Nepal. Reverberating with delightful flavors, Tuwa stands as a delectab Read More »

Is tsampa healthy?   Tsampa is high in fiber and essential minerals and it's prebiotic, meaning it helps promote the growth of healthy gut bacteria. It has a low glycemic index, which helps keep blood sugar from spiking.   How to you eat Tsampa ?   It is typically roasted or parched, hulled, and then ground into flour. In its most simple dish, tsampa is prepared by adding water or tea and then rolling the mixture into balls and eating them. The hands-on working w Read More »

Khapse is a deep fried pastry or Cookie prepared most commonly at Lhosar, but also sometimes on other special occasions like (Sherpa wedding). There are a whole bunch of different kind of Khapse.    Ingredients   Preparation Time: 2 Hour   Flour Butter  Milk  Sugar Powder Oil Oil for deep frying   Preparation   Dissolve the sugar in 1 cup of warm water Combine flour, oil, sugar and 1/2 and 1/2 Mix everything toget Read More »

Summary:    Gyuma is Sherpa/Tibetan blood sausage traditionally made from yak or sheep’s blood, and may include rice or roasted barley, spices, and natural casing using yak or sheep’s intestine.    Ingredients:    1 Gallon of Blood (Order frozen blood from your local butcher or some asian markets carry them too). 2lbs Ground Beef 4 1/2 cups of rice (uncooked – preferably a thicker grain rice) 2 cups Oatmeal 2 lbs (v Read More »

Summary Tingmo are often served in place of rice, and are especially good with dishes that have gravy, such as curries. They may be eaten hot or cold. Leftover timo may be pan-fried for breakfast. Break the timo into smaller pieces and toss in light oil or butter till they become crunchy. Children, and those fond of sweets, may enjoy timo shredded into a bowl with melted butter and honey. Ingredients:   8 cups unbleached white flour 4 teaspoons baking powder Read More »

Shabhalep is deep fried pastries/bread stuffed with minced meat and spices. It is crispy Meat Dumpling mostly eaten by tibetan people. In Tibet, the most common meat would be yak meat, which is a bit leaner and stronger tasting than beef. Ingredient Quantity Minced Meat 150 gm Chopped Onion 50 gm Spring Onion a pinch ( depending up the taste ) Pepper Corn / Salt Depending upon the tast Read More »

Rildok is an authentic traditional Sherpa dish made from potato. Boiled potatoes are traditionally smashed in large wooden mortar and pestle with little salt and yak butter until it forms sticky dough, then made into small balls, and served with fresh achaar or soup.                                      &nb Read More »

Lephing (Spicy Mung Bean Cake)   7 Tablespoon Mung Bean Flour 4 cups water ½ teaspoon salt (Mung Bean flour is available in asian/korean grocery stores and sometimes labeled as Green Bean Flour) Sauce : 1 teaspoon minced garlic 3 Tablespoon water 4 Tablespoon Soya Sauce 1 Tablespoon Vinegar Chilli to taste (dried chilli powder or bottled/homemade chilli sauces) Cilantro – chopped Chives – chopped (if available) Mix the Mung Bean powder with 1 Read More »

Sherpa Butter Tea Butter tea known as “su cha” in Sherpa language is a very popular drink of the Sherpa people in Nepal. People in Tibet, China and Bhutan also drink butter tea.  Since the weather is often chilly and cold in the Himalaya region, Sherpa people drink butter tea throughout the day to keep themselves warm and hydrated. Butter in the tea also provides nourishment and calories. It is made from special tea leaves, yak butter, salt and milk. For breakfast, butter Read More »

Potato Pan Cake(Aaloo ko roti) in Nepali and Riki Kur in Sherpa Language Potato flat bread is a very popular Sherpa dish, and often served to honored guests. It is  made up of potatoes, eggs and flour and normally eaten with green onion sauce. In Nepal, this dish is prepared by grating potato and using millet flour instead of wheat flour. I have made small changes to make things quick and easy. I blend potato using an electric blender and add wheat flour. Ingredients: 6 large pota Read More »