Karma Tibetan

A traditional Tibetan soup made with tsampa (roasted barley flour) and minced beef. The texture is creamy and the roasted grain flavor is pronounced. A rustic and warming dish.

A flavorful soup based on simmered black lentils. It offers a rich texture and a deep, earthy taste. Perfect for starting the meal gently.

A clear and light broth garnished with transparent vermicelli and black mushrooms. Generously flavored with fresh cilantro. A delicate and aromatic starter.

A fresh and crunchy salad made of bean sprouts, shredded cabbage, and carrots. Dressed with a homemade Asian-flavored vinaigrette. Light and refreshing.

A variation of the Tibetan salad with pieces of grilled chicken. The mix of crunchy vegetables and tender meat makes it a substantial starter. Served with a homemade sauce.

A large composed salad mixing fresh vegetables, vermicelli, and grilled beef. A complete and balanced dish with varied textures. Ideal for a light yet satisfying meal.

Fried potato patties or fritters, golden and crispy on the outside. The inside is tender and fluffy. Often served with a spicy sauce to enhance the flavor.

A classic Tibetan noodle soup served with beef and vegetables. The broth is rich and flavorful. A comforting main dish, very popular in the Himalayas.

A classic Tibetan noodle soup served with beef and vegetables. The broth is rich and flavorful. A comforting main dish, very popular in the Himalayas.

The vegetarian version of Then Thuk, with homemade fresh pasta and an assortment of vegetables. The broth is flavored with Tibetan spices. A warm and nourishing meat-free dish.

A hearty soup served with momos (Tibetan dumplings) immersed in the broth. Also contains vegetables and spices. A delicious way to enjoy momos in soup form.

The famous Tibetan dumplings, steamed and filled with seasoned minced chicken. The dough is thin and soft. To be enjoyed hot, dipped in a spicy sauce.

Traditional Tibetan dumplings filled with minced beef and spices, steamed. Juicy inside with a tender dough wrapper. The most iconic dish of Tibetan cuisine.

Vegetarian version of momos, filled with a mixture of vegetables and fresh cheese. Offers a mild flavor and a melting texture. A delicious alternative to meat momos.

Chicken momos that are fried instead of steamed. The dough becomes golden and crispy. A different and gourmet texture for frying lovers.

Tibetan beef dumplings fried to achieve a crispy shell. The inside remains juicy and spicy. Perfect for sharing or as a main course.

A wok-fried noodle dish with pieces of chicken and crunchy vegetables. Seasoned with soy sauce and spices. A classic of Asian street food.

Stir-fried noodles accompanied by thinly sliced beef and various vegetables. Flavorful and hearty, with a slight smoky wok flavor. Served hot.

Vegetable fried rice, prepared with chicken or beef as chosen. The rice grains are fried with the ingredients to blend the flavors. A simple and effective dish.

Chicken pieces sautéed with a variety of fresh vegetables. Cooked in a light and flavorful sauce. Served with rice or bread for a complete meal.

Thinly sliced beef quickly stir-fried with crunchy vegetables. A dish rich in flavors, highlighting the meat and vegetables. Served with rice or bread.

Grilled beef seasoned generously with fresh cilantro. The grilled cooking gives a pronounced flavor to the meat. A dish for red meat lovers.

A Tibetan chicken curry simmered in a spicy and aromatic sauce. Less creamy than Indian curry, it is rich in spice flavors. Served hot with a side dish.

Beef stew simmered in a curry style with traditional spices. The meat is tender and the sauce is rich. A saucy dish perfect for dipping Tibetan bread.

Lamb curry prepared with tender meat pieces and spices. The distinct flavor of lamb pairs well with the spicy sauce. A rich and flavorful dish.

Grilled lamb pieces seasoned with fresh cilantro. Grilling provides a crispy texture on the outside while keeping the meat juicy. Served with a side dish.

A colorful mix of seasonal vegetables stir-fried in a wok. Lightly seasoned to preserve the natural taste of the vegetables. A healthy and light dish.

Diced tofu sautéed with various vegetables. The tofu absorbs the flavors of the sauce and spices. An excellent source of plant-based protein.

Stir-fried noodles with a variety of crunchy vegetables. A classic vegetarian dish, flavorful and satisfying. Ideal for those who love pasta.

Purely vegan Tibetan dumplings filled with cabbage, carrots, onions, and garlic. Steamed for a light texture. Suitable for diets without animal products.

A simple omelet prepared with onions, garlic, and cilantro. Pan-fried to a golden brown. A small, protein-rich dish or side.

A dish inspired by Bhutanese cuisine, likely an Ema Datshi. Made of chilies and vegetables cooked in a cheese sauce. Spicy and creamy.

A portion of steamed white rice. The standard accompaniment for saucy dishes.

A soft steamed Tibetan bread, often in a spiral or bun shape. Its texture is soft and airy. Perfect for dipping curries.

A hearty tasting menu including an assortment of fried dumplings. Offers a variety of fillings (beef, chicken, potato). Served with a side dish or drink depending on the package.

A lunch menu including a plate of your choice of steamed momos. Served with a light dessert (yogurt or coffee). Ideal for a balanced midday meal.

A quick lunch deal including a main dish and a coffee. Choice between curry, stir-fry, or noodles. Efficient and economical.

A complete 3-course menu available for lunch and dinner. Allows you to discover a Tibetan starter, main course, and dessert. A varied culinary experience.

The most complete menu including a hot drink (green tea). Offers a wider or specific selection of specialties. Perfect for big appetites.

A traditional Tibetan dessert made of sweet rice cooked with saffron, dried fruits (raisins), and honey. It is a festive dish, sweet and fragrant. Served warm.

A homemade yogurt drink, similar to a lassi. Can be served salted or sweetened with honey. Refreshing and digestive.

A creamy dessert made from fresh cheese. Enhanced with dried fruits and chestnut cream for a sweet, autumnal touch.

A cup of fresh seasonal fruits cut into pieces. Light and vitamin-rich, perfect for finishing the meal on a fresh note.

Two scoops of classic ice cream. Flavors of your choice such as chocolate, vanilla, or coffee. Simple and refreshing.

Two scoops of fruit sorbet. Tart flavors like lime or blackcurrant offer a very light end to the meal.

Traditional Tibetan salted butter tea. Prepared with tea, butter (often yak) and salt. A rich, creamy, and energizing drink, with a unique taste for Westerners.

A sweet and milky tea, infused with spices like cardamom or cinnamon. Similar to Indian chai. Comforting and fragrant.

A floral jasmine tea enhanced with a touch of cardamom. A delicate and soothing combination. Served hot.

Plain Darjeeling black tea or classic green tea, served plain. A simple option to appreciate the quality of the tea leaves. Light and thirst-quenching.

Hot tea flavored with fresh lemon juice or lemon slices. Tart and invigorating, rich in vitamin C.

A large cup of green tea infused with fresh ginger and sweetened with honey. Excellent for digestion and soothing for the throat.

Classic or decaffeinated espresso coffee.

An espresso coffee with a small touch of hot milk or milk foam. The color is reminiscent of a hazelnut.

A large long coffee with hot milk and foam. Creamy and smooth.

Classic sodas served chilled.

One-liter bottle of still or sparkling mineral water.

Traditional yogurt drink, refreshing and creamy.

Standard blonde beer, light and refreshing.

Thai lager beer, known for its rich and full-bodied taste.

Blonde and light Chinese beer, very popular with Asian cuisine.

Classic French anise-flavored aperitifs, served with fresh water.

Selection of aperitifs based on wine or gentian.

French cocktail based on white wine and fruit cream (blackcurrant, peach, etc.).

Blended Scotch whiskies.

Strong alcohols or aperitif cocktails.

Premium whiskies, Scottish or American.

Fine digestifs: fruit brandy, French brandy, or rice alcohol.