Flavors of Tibet. In Tibet, where the mountain geography has earned the nickname “roof of the world” food is fuel. To stay warm in high altitude Tibetans have historically eaten energy rich mutton, Yak meat, dried beef, barley flour, high fat female yak milk, and tea blended with salted butter. It’s a “home style cooking”. We use the freshest and highest quality ingredients, where you can come across a “touch of Tibetan-ess”. Tibetan food is a good choice for lighter mildly spiced Asian food.
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