Tibetan cuisine

roast duck from Beijing (Peking)

Chinese egg-based culinary dish

dumpling from Nepal

South Asian drink mainly consisting of butter churned with tea

Tsampa or tsamba (; ) is a Tibetan and Himalayan staple foodstuff; it is also prominent in parts of northern Nepal. It is a glutinous meal made from roasted flour, usually barley flour and sometimes also wheat flour and flour prepared from tree peony seeds. It is usually mixed with Tibetan butter tea. It is also eaten in Turkestan and Mongolia, where it is known as zamba.

cuisine connected to Tibet

Thukpa (Tibetan: ཐུག་པ; IPA: /tʰu(k̚)ˀ˥˥.pə˥˥/ ) is a Tibetan noodle soup, which originated in the eastern part of Tibet. Amdo thukpa, especially thenthuk, is a variant among the Indians, especially Ladakhis and the Sikkimese. Thukpa can be prepared in both vegetarian and non-vegetarian variations; the most popular non-vegetarian variation includes chicken.

Chhaang or chhyang (, , , (Thhee in Limbu) is a Nepalese and Tibetan alcoholic beverage popular in parts of the eastern Himalayas among the Yakkha, Limbu, Dura, Newar, Sunuwar, Rai, Bhutia, Gurung, Magar, Sherpa, Tamang, Tharus and Lepcha communities. Among the Lepcha, it is called Chi. It is also known as jaarh in Nepal.

butter made from the milk of the domesticated yak

Bhutanese alcoholic beverage

Raksi (Devanagari: रक्सी) (, , Nepal Bhasa: aila) (Limbu: , Saejongwa in Limbu) is the Nepali term for a traditional distilled alcoholic beverage in Nepal, India (Darjeeling, Sikkim) and Tibet. It is often made at home.

traditional cuisine of Sikkim, a state of India

Khapse (from Tibetan: ཁ་ཟས་), Khapsey or colloquially known as amjok (from Tibetan ཨམ་བྱོག་ (Ear)) is a deep-fried Tibetan biscuit that is traditionally prepared during the Tibetan New Year or Losar. The dough for the khapse is usually made with flour, eggs, butter and sugar and is then shaped into different shapes and sizes. Some are sprinkled with powdered sugar, while other shapes, such as the donkey ear-shaped khapseys, are decorative.

Tibetan dish made of bread, beef, and vegetables

Tibetan flatbread

thumb|Tibetan meal (clockwise from top) tingmo steamed bread, thenthuk noodle soup, momos in soup and vegetable gravy, with condiments in center