Central Tibetan
Momos: yak steamed dumplings.
Tibetan Momos
Tibetan high-altitude dumplings
View page →Central Tibetan cuisine — anchored in Lhasa and Shigatse — is the canonical Tibetan kitchen. Adapted to extreme altitude (3,500m+) and cold, the diet relies on yak (meat, butter, cheese), barley (tsampa roasted-flour staple), and limited vegetables. Momos with sepen chili oil are the most-recognized Tibetan dish globally. Butter tea (po cha) is drunk dozens of times daily; thukpa noodle soup warms long winter evenings. The cuisine is functional, dense, and built for survival.
Start Here
Tibetan high-altitude dumplings — yak-filled wheat wrappers steamed and served with sepen chili oil and clear bone broth. Distinct from Nepali by less spice and chili-oil (not tomato) dip.
Why start here · Tibetan momos are simpler than Nepali — the simplicity captures the Tibetan plateau cooking aesthetic.
The Pantry
See all 22 ingredients›
Proteins
Grains & Staples
Dairy & Fats
Sauces & Condiments
How They Cook
Techniques that define this cuisine
Other regions
Siblings within Tibetan — each its own tradition.