Delicious broth made from a range of condiments, seasoning, celery, carrots, radish, pak choy, cinnamon and fried momos.
With these momos the possibilities are endless. Make them from scratch and pack with chicken, veggies, soya, paneer or whatever your heart fancies!
Dipped and coated in succulent batter, meat is deep fried and cooked with seasonings. It is a popular local snack food in Tibet usually made with beef.
Thukpa is a traditional noodle soup from Tibet. Aditya Bal shares his own version of a Ladakhi chicken thukpa.
Straight from the Himalayan hills, an exotic noodle soup with tender meat seasoned with dried cheese, pepper and coriander.
Make this all time favorite street food at home! Momos with a filling of lamb mince and mild spices. Served with a freshly made sauce that is sweet and spicy in one bite!
The all important momo side kick.
These popular street dumplings are so versatile. You just need to master the technique and you can twist them to suit your palate.
The Tibetan holy man starts his day with roasted barley mixed with tea and yaks milk. Yaks may be hard to find in the UK, but its still a dish you can recreate at home.
The intense burst of sunset has coloured the mountain tops a deep, rippling orange-gold as I walk down to Darjeeling's boisterous market place. The stalls are overflowing with fresh produce even though it is winter.
With so many places to be at, deciding how to fit it all in our quick weekend getaway was overwhelming. Lucky for you, here's a bucket list of those that you must hit first.
What's common between momo and thukpa is their arduous journey from the mountainous Tibet, whereon they travelled widely and influenced other cultures to embrace them along the way.
Gongbo Tashi had the idea of introducing the crop in Tibet after reading a report about it in an English newspaper in 1987.
Have you ever wondered about the journey of momo? Come to think of it, the momo has probably travelled the farthest of all foods.