Nouilles Amala

A comforting Tibetan soup topped with momos (dumplings). The broth is flavorful, often enhanced with meat and herbs.

Pan-fried Tibetan beef dumplings (Kothey). They are crispy at the base, soft on top, and juicy inside.

Hot pot dish composed of transparent vermicelli, tender beef pieces, and vegetables in a fragrant broth.

Classic noodle soup served with beef. A simple and nourishing dish with a rich broth.

Pan-fried vegetarian dumplings, stuffed with finely chopped vegetables. Crispy and flavorful.

A traditional Tibetan noodle soup. The broth is rich and comforting.

Called Tingmo, this steamed Tibetan bread is soft and airy. Ideal for accompanying saucy dishes.

Steamed Tibetan dumplings, stuffed with seasoned beef. The dough is tender and the filling is juicy.

Vegetarian steamed dumplings, filled with a mixture of vegetables. A light classic of Tibetan cuisine.

Soup of hand-pulled square noodles, served with vegetables and meat. Unique texture of fresh noodles.

Crispy cucumber slices seasoned with a light vinaigrette, often with garlic and chili oil.

A variation of Mokthuk served without broth (dry), or with a rich sauce coating the momos.

Thin slices of beef marinated with spices and herbs, served cold. A flavorful and aromatic starter.

Traditional dessert made from roasted barley flour (Tsampa), butter, and sugar. Nutty flavor and dense texture.

A Tibetan noodle dish, often served in a rich broth with various meat and vegetable toppings.