BANAK CUISINE DU TIBET

A fresh salad made of crisp white cabbage and carrots. Light and simple, seasoned with a mild vinaigrette. A refreshing starter to begin the meal.

Traditional Tibetan soup made with Tsampa (roasted barley flour) and minced meat. Rustic texture and unique nutty flavor. A comforting and nutritious dish.

Sweet and creamy corn soup sprinkled with fresh cilantro. Delicate sweet and savory flavor. Served hot.

Soup prepared with red lentils, rich and velvety. Seasoned with mild spices. A healthy and vegetarian starter.

Soft and fluffy steamed traditional bread (Tingmo). Airy texture, similar to a crustless brioche roll. Ideal for accompanying saucy dishes.

Steamed white rice. Tender and neutral grain. A classic accompaniment to spicy dishes.

Young soybeans served in their pods, lightly salted. To be eaten by squeezing the pod to extract the beans. A healthy and addictive appetizer.

Steamed Tibetan dumplings stuffed with juicy beef and onions. Thin dough encasing a flavorful filling. To be dipped in the provided chili sauce.

Steamed dumplings filled with minced pork and chives. Rich and aromatic flavor. A Tibetan cuisine classic.

Vegetarian version of momos, stuffed with spinach, cabbage, cheese, and onions. A melting and flavorful mix. A light and delicious alternative.

Traditional soup with small, homemade square noodles ('Then Thuk'). Rich broth with vegetables and your choice of meat. A complete and warming dish.

Homemade long noodle soup ('Thukpa') served in a fragrant broth with crisp vegetables. An iconic Himalayan cuisine dish.

A large bowl of soup containing momos (Tibetan dumplings). Combines the comfort of broth and the flavor of stuffed dumplings. A hearty meal.

Wok-fried rice with vegetables and your choice of meat. Lightly seasoned with soy sauce and spices. Crispy and tender texture.

Fried rice prepared with flavorful shrimp or a mix of vegetables. A simple yet fragrant dish, quickly stir-fried in a wok.

Wheat noodles stir-fried with fresh vegetables and meat. Similar to Chow Mein, with Tibetan flavors. A hearty and satisfying dish.

Stir-fried noodles with juicy shrimp. Seasoned and wok-cooked for a slightly smoky flavor.

Noodle dish topped with a thick, dark sauce made from black bean paste and minced meat. Rich, savory, and slightly sweet (umami) flavor.

Lunch menu including a portion of momos (dumplings), a soup of your choice, and a cabbage salad. A balanced meal to discover Tibetan flavors.

Complete dinner menu. Includes momos, soup, salad, non-alcoholic drink, and a traditional dessert. A full dining experience.

Traditional dessert made from roasted Tibetan barley flour. Toasted cereal taste, dense and doughy texture. Often mixed with butter or yogurt.

Homemade yogurt made using the Tibetan method. Firm and creamy texture, fresh and slightly tangy taste. A simple and digestible dessert.

Sweet mixture of cooked rice and yogurt. A soft and comforting dessert, combining the texture of rice and the freshness of yogurt.

Coconut ice cream served in its natural shell. Rich in flavor and refreshing. Exotic presentation.

Orange sorbet served inside a hollowed-out orange. Intense fruity flavor and playful presentation. A light and icy dessert.

Peeled lychee fruits served in a light, sweet syrup. Tender and juicy flesh with a distinctive floral aroma. Served chilled.