Momo dumplings were traditionally only filled with minced meat, but nowadays, the fillings have diversified to include vegetables, dairy, or a combination of both. They are native to Tibet and have been brought to the Kathmandu Valley by traveling Newar merchants, and thus Nepal, where they consider them as their own.

Thanks to Tibetan diaspora, momos are also today hugely popular in India. Momo dumplings are typically steamed, but they can also be fried. They are usually shaped either into purses or into half-moons (other shapes also exist). The best-known varieties include buff momos made with water buffalo meat, sha momos made with beef or yak meat, and khasi momos with lamb or mutton filling, while both jhol momos and C-momos come served in a spicy, hot sauce. 

Smacked cucumber is a traditional Asian dish that’s especially popular in Tibet as a snack for picnicking. The dish is usually made with a combination of cucumbers, garlic, sesame oil, black vinegar, and soy sauce. The cucumber is peeled and smacked with a rolling pin so that it’s bruised and starting to break apart.

It’s sliced into chunks and mixed with the rest of the ingredients. The ingredients are tossed well and then served on a large plate. The cucumber is smacked because it will absorb the flavors of garlic, oil, vinegar, and soy sauce even better and it will have a more intense flavor.

Amdo balep is a traditional Tibetan-Chinese flatbread and a type of balep originating from the Amdo region in the northeastern Tibet. The flatbread is usually made with a combination of flour, oil, sugar, yeast, water, and yogurt (optionally). The dough is kneaded until smooth, and it’s then flattened in a circular baking dish.

Once it doubles in size, the flatbread is baked in the oven and it’s turned so that both sides are evenly baked. Amdo balep is typically eaten warm. On special occasions with many people, locals often make a huge amdo balep so that everyone can get a piece.

Khapse or zhero is a traditional Tibetan snack. It's usually made with a combination of flour, sugar, milk, oil, and boiling water. The sugar is dissolved in water and then mixed with flour, milk, and oil in a deep bowl in order to make the dough.

The dough is kneaded and sliced into long vertical strips. A cut is made in the center of each strip, and the ends are gently twisted on opposite sides. Khapse is then deep-fried in hot oil until golden brown and crisp. It's served immediately, often with a piping hot cup of coffee or tea on the side.

Shogo khatsa is a traditional dish originating from Tibet. The dish is usually made with a combination of potatoes, hot peppers, garlic, oil, and salt. The potatoes are partly boiled and chopped into chunks. The hot peppers and garlic are mashed into a paste, mixed with a bit of water, and fried in oil.

Chopped potatoes are added to the pan, and they’re stir-fried with the chili sauce until they’re tender. Once done, shogo khatsa is typically served as an appetizer or a side dish.

Laping is a street food dish that is popular in Tibet and China. It utilizes mung bean noodles as the key ingredient, which are enriched with various ingredients such as coriander, garlic, green onion sauce, or red chili peppers. Apart from these ingredients, the noodles are always served with a soy sauce gravy.

Laping is traditionally prepared and consumed during summer, and it is typically served cold.

Shapta or shaptak is a traditional stir-fried meat dish originating from Tibet. The dish is usually made with a combination of meat (yak, beef, pork, or mutton), ginger, garlic, Sichuan peppercorns, cabbage, hot peppers, oil, onions, sesame oil, soy sauce, scallions, and salt.

Dried and fresh hot peppers are sautéed in oil and mixed with garlic, ginger, and onions. The meat, salt, and Sichuan pepper are then added to the pan and stir-fried. Cabbage, sesame oil, and soy sauce are stirred in, and everything is stir-fried over high heat until done. 

Chura kampo is a hard Tibetan cheese made from yak’s milk. This hard cheese has a dry, firm, and dense texture. It begins as soft cheese curds (leftovers from boiling buttermilk) that are shaped into balls, noodles, or beads which are then left to dry, either in the sun or in the oven.

Before the drying process, sugar or melted butter are sometimes added to the curds.

Chasha zemma is a traditional Tibetan chicken dish. It’s usually made with a combination of chicken thighs, onions, tomatoes, flour, eggs, garlic, ginger, turmeric, coriander, Sechuan pepper, oil, and salt. The chicken thighs are coated with a mixture of flour, turmeric, Sechuan pepper, salt, minced ginger, garlic, and eggs.

They’re fried in oil on both sides until golden brown. Once the second side is frying, the tomatoes, onions, and coriander are added on top of the meat. The dish is then baked in the oven until the chicken is fully cooked. Once done, chasha zemma is typically garnished with chopped coriander, and the dish is often served with rice and lemon wedges on the side.