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) ...

, gundain is a type of pastry made from

barley Barley (''Hordeum vulgare''), a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains, particularly in Eurasia as early as 10,000 years ago. Globally 70% of barley p ...

grain and yeast (fermented into a light barley beer), with ''

tsampa Tsampa or Tsamba (; ) is a Tibetan and Himalayan staple foodstuff, particularly prominent in the central part of the region. It is glutinous meal made from roasted flour, usually barley flour and sometimes also wheat flour. It is usually mi ...

'', dry curd cheese, wild

ginseng Ginseng () is the root of plants in the genus '' Panax'', such as Korean ginseng ('' P. ginseng''), South China ginseng ('' P. notoginseng''), and American ginseng ('' P. quinquefolius''), typically characterized by the presence of ginsenosides ...

, and

brown sugar Brown sugar is unrefined or partially refined soft sugar. Brown Sugar may also refer to: Arts, entertainment, and media Films * ''Brown Sugar'' (1922 film), a 1922 British silent film directed by Fred Paul * ''Brown Sugar'' (1931 film), a 1931 ...

. This pastry is often served during the

Tibetan New Year Losar (; "new year"William D. Crump, "Losar" in ''Encyclopedia of New Year's Holidays Worldwide'' (McFarland & Co.: 2008), pp. 237-38.) also known as Tibetan New Year, is a festival in Tibetan Buddhism. The holiday is celebrated on various d ...

and Losar as a starter.

References

{{pastries Tibetan pastries

See also

References