|
Thukpa
Thukpa (Tibetan: ཐུག་པ ; ne, थुक्पा; IPA: /tʰu(k̚)ˀ˥˥.pə˥˥/ ) is a Nepali and Tibetan noodle soup, which originated in the eastern part of Tibet. ''Amdo thukpa'' (especially ''thenthuk'') is a famous variant among the Indians (especially Ladakhis and Sikkimis), Tibetans and Nepalese. ''Thukpa'' can be prepared in both vegetarian and non-vegetarian variations; the most popular non-vegetarian variation includes chicken. There are numerous varieties of ''thukpa'' which includes: * ''Thenthuk'' (): Hand-pulled noodle * ''Gyathuk'' (): Chinese noodle * ''Thuppa'' ( ne, थुप्पा) * ''Thugpa'' (): Hand-rolled pinched noodle (like gnocchi) * ''Drethug'' () Etymology Thukpa has been described as a "generic Tibetan word for any soup or stew combined with noodles." Regional traditions Indian thukpa In India, the dish is consumed by people of Nepalese and Tibetan origin in the state of Sikkim, the district of Darjeeling and in the union terr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Thukpa Bhatuk
''Thukpa bhatuk'' is a common Tibetan cuisine noodle soup that includes small ''bhatsa'' noodles. This dish is a common soup made in the winter but is especially important for Tibetan New Year. On Nyi-Shu-Gu, the eve of Losar (Tibetan New Year), the common Tibetan soup, ''thukpa bhatuk'' is made with special ingredients to form ''guthuk''. ''Guthuk'' is then eaten on Losar to symbolise getting rid of negativities of the past year and invite positives into the new year. Soup In the ''thukpa bhatuk'' soup, the main components are the handmade ''bhatsa'' noodles, which are similar to the Italian gnocchi. Some ''bhatsa'' noodles used for this soup are called ''gutsi rithuk'' and another noodle type is called ''bhatuk''. Both of these noodles are referred to as ''bhatuk'' in Central Tibet. Meat is usually a main ingredient in this soup, commonly mutton, beef or yak; however, this soup can also be made vegetarian with a vegetable bouillon. Customs Guthuk At the time of Tibetan New Yea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Tibetan Dishes
This is a list of Tibetan dishes and foods. Tibetan cuisine includes the culinary traditions and practices of Tibet and its peoples, many of whom reside in India and Nepal. It reflects the Tibetan landscape of mountains and plateaus and includes influences from neighbors (including other countries India and Nepal). It is known for its use of noodles, goat, yak, mutton, dumplings, cheese (often from yak or goat milk), butter (also from animals adapted to the Tibetan climate) and soups. The cuisine of Tibet is quite distinct from that of its neighbors. Tibetan crops must be able grow at the high altitudes, although a few areas in Tibet are low enough to grow such crops as rice, oranges, bananas, and lemon. Since only a few crops grow at such high altitudes, many features of Tibetan cuisine are imported, such as tea, rice and others. The most important crop in Tibet is barley. Flour milled from roasted barley, called ''tsampa'', is the staple food of Tibet. It is eaten mostly mixe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Noodle Soup
Noodle soup refers to a variety of soups with noodles and other ingredients served in a light broth. Noodle soup is a common dish across East Asia, Southeast Asia and the Himalayan states of South Asia. Various types of noodles are used, such as rice noodles, wheat noodles and egg noodles. Varieties East Asia China There are myriad noodle soup dishes originating in China, and many of these are eaten in, or adapted in various Asian countries. * Ban mian (板面) – Hakka-style, flat-shaped egg noodles in soup. * Chongqing noodles * Cold noodle (冷面/冷麵) – Shanghai-style, flat noodle stirred with peanut butter sauce, soy sauce and vinegar, served cold. * Crossing the bridge noodles () – ingredients are placed separately on the table, then added into a bowl of hot chicken stock to be cooked and served. The ingredients are uncooked rice noodles, meat, raw eggs, vegetables and edible flowers. The stock stays warm because of a layer of oil on top of the bowl. Typical cui ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indian Cuisine
Indian cuisine consists of a variety of regional and traditional cuisines native to India. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available spices, herbs, vegetables, and fruits. Indian food is also heavily influenced by religion, in particular Hinduism and Islam, cultural choices and traditions. Historical events such as invasions, trade relations, and colonialism have played a role in introducing certain foods to this country. The Columbian discovery of the New World brought a number of new vegetables and fruit to India. A number of these such as potatoes, tomatoes, chillies, peanuts, and guava have become staples in many regions of India. Indian cuisine has shaped the history of international relations; the spice trade between India and Europe was the primary catalyst for Europe's Age of Discovery. Spices were bought from India and traded around Europe and Asia. Indian ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Thenthuk
Thenthuk () or hand-pulled noodle soup (thukpa), is a very common noodle soup in Tibetan cuisine, especially in Amdo, Tibet where it is served as dinner and sometimes lunch. The main ingredients are wheat flour dough, mixed vegetables and some pieces of mutton or yak meat. Vegetable thenthuk is a common modern day option too. Preparation Making the soup consists of mixing the flour, kneading the dough, chopping the vegetables and meat and boiling the soup. The cook starts working with the dough when everything boiling in the soup is well cooked. They shape the dough, flatten it, pull it and cut it off, right into the boiling soup. As soon as this is finished, the noodle soup is ready to cool down and be served. Nepalese thukpa The Nepalese version of thukpa ( ne, थुक्पा) contains chili powder, masalas, and noodles with gram and pea soup which gives it a hot and spicy flavor. The most typical Nepali thukpa is found in Sankhuwasabha district. However, the thukpa found ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Thenthuk
Thenthuk () or hand-pulled noodle soup (thukpa), is a very common noodle soup in Tibetan cuisine, especially in Amdo, Tibet where it is served as dinner and sometimes lunch. The main ingredients are wheat flour dough, mixed vegetables and some pieces of mutton or yak meat. Vegetable thenthuk is a common modern day option too. Preparation Making the soup consists of mixing the flour, kneading the dough, chopping the vegetables and meat and boiling the soup. The cook starts working with the dough when everything boiling in the soup is well cooked. They shape the dough, flatten it, pull it and cut it off, right into the boiling soup. As soon as this is finished, the noodle soup is ready to cool down and be served. Nepalese thukpa The Nepalese version of thukpa ( ne, थुक्पा) contains chili powder, masalas, and noodles with gram and pea soup which gives it a hot and spicy flavor. The most typical Nepali thukpa is found in Sankhuwasabha district. However, the thukpa found ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Nepalese Dishes
Nepali/Nepalese cuisine refers to the food eaten in Nepal. The country's cultural and geographic diversity provides ample space for a variety of cuisines based on ethnicity and on soil and climate. Nevertheless, '' dal-bhat-tarkari'' ( ne, दाल भात तरकारी) is eaten throughout the country. ''Dal'' is a soup made of lentils and spices. This is served over boiled grain, ''bhat''—usually rice with vegetable stew, ''tarkari''. Condiments are usually small amounts of extremely spicy chutney (चटनी) or pickle (''achaar'', अचार) which can be fresh or fermented. The variety of these is staggering, said to number in the thousands. Other accompaniments may be sliced lemon (''kagati'') with fresh green chili (''hariyo khursani''). Dhindo is a traditional food of Nepal. It also has a high influence of west and central Asian cuisine. Nepali/Nepalese dishes * Aato (made from crushed corn) * Achaar *Anarsa - Sweet rice fried cookie *Alu chop - deep ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indian Cuisine
Indian cuisine consists of a variety of regional and traditional cuisines native to India. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available spices, herbs, vegetables, and fruits. Indian food is also heavily influenced by religion, in particular Hinduism and Islam, cultural choices and traditions. Historical events such as invasions, trade relations, and colonialism have played a role in introducing certain foods to this country. The Columbian discovery of the New World brought a number of new vegetables and fruit to India. A number of these such as potatoes, tomatoes, chillies, peanuts, and guava have become staples in many regions of India. Indian cuisine has shaped the history of international relations; the spice trade between India and Europe was the primary catalyst for Europe's Age of Discovery. Spices were bought from India and traded around Europe and Asia. Indian ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tibetan Cuisine
Tibetan cuisine includes the culinary traditions and practices and its peoples. The cuisine reflects the Tibetan landscape of mountains and plateaus and includes influences from neighbors (including India and Nepal where many Tibetans abide). It is known for its use of noodles, goat, yak, mutton, dumplings, cheese (often from yak or goat milk), butter, yogurt (also from animals adapted to the Tibetan climate), and soups. Vegetarianism has been debated by religious practitioners since the 11th century but is not prevalent due to the difficulty of growing vegetables, and cultural traditions promoting consumption of meat. Crops must be able to grow at high altitudes, although a few areas are at low enough altitude to grow crops such as rice, oranges, bananas and lemons. The most important crop is barley. Flour milled from roasted barley, called ''tsampa'', is the staple food of Tibet, as well as ''Sha phaley'' (meat and cabbage in bread). ''Balep'' is Tibetan bread eaten for bre ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ladakh
Ladakh () is a region administered by India as a union territory which constitutes a part of the larger Kashmir region and has been the subject of dispute between India, Pakistan, and China since 1947. (subscription required) Quote: "Jammu and Kashmir, state of India, located in the northern part of the Indian subcontinent in the vicinity of the Karakoram and westernmost Himalayan mountain ranges. From 1947 to 2019, Ladakh was part of the Indian state of Jammu and Kashmir, which has been the subject of dispute between India, Pakistan, and China since the partition of the subcontinent in 1947." Quote: "Jammu and Kashmir: Territory in northwestern India, subject to a dispute between India and Pakistan. It has borders with Pakistan and China." Ladakh is bordered by the Tibet Autonomous Region to the east, the Indian state of Himachal Pradesh to the south, both the Indian-administered union territory of Jammu and Kashmir (union territory), Jammu and Kashmir and the Pakistan-administ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tibet
Tibet (; ''Böd''; ) is a region in East Asia, covering much of the Tibetan Plateau and spanning about . It is the traditional homeland of the Tibetan people. Also resident on the plateau are some other ethnic groups such as Monpa people, Monpa, Tamang people, Tamang, Qiang people, Qiang, Sherpa people, Sherpa and Lhoba peoples and now also considerable numbers of Han Chinese and Hui people, Hui settlers. Since Annexation of Tibet by the People's Republic of China, 1951, the entire plateau has been under the administration of the People's Republic of China, a major portion in the Tibet Autonomous Region, and other portions in the Qinghai and Sichuan provinces. Tibet is the highest region on Earth, with an average elevation of . Located in the Himalayas, the highest elevation in Tibet is Mount Everest, Earth's highest mountain, rising 8,848.86 m (29,032 ft) above sea level. The Tibetan Empire emerged in the 7th century. At its height in the 9th century, the Tibet ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soup
Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. Soups are similar to stews, and in some cases there may not be a clear distinction between the two; however, soups generally have more liquid (broth) than stews. In traditional French cuisine, soups are classified into two main groups: ''clear soups'' and ''thick soups''. The established French classifications of clear soups are ''bouillon'' and ''consommé''. Thick soups are classified depending upon the type of thickening agent used: ''purées'' are vegetable soups thickened with starch; '' bisques'' are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and '' veloutés'' are thickened with egg ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
.jpg "Click for more on -> Noodle Soup")
_-_Soup_(1865).jpg "Click for more on -> Soup")