Thugkpa is eaten and loved all over the vast country of Tibet. Tibet is a cold place and nothing warms you faster than a bowl of these delicious noodles in their many forms, at breakfast or dinner!
When is Thugkpa not Thugkpa? When it is Tsam-thuk, an authentic and unique soup dish, often given to travellers to warm them on their arrival. It is said that you should feel your whole body, even the soles of your feet, warm after a bowl of Tsam-thuk. A staple dish, even if a big feast has been prepared, without a bowl of Tsam-thuk, something is missing. A visit to a Tibetan home would not be complete without the guest being offered a bowl of this beloved soup.
A broth is made from crushed bones, white radish and tsampa are added to this broth. Warming and nourishing, Tsam-thuk is more of a soup dish than the other belly-filling varieties of Thugkpa.
When is a noodle a noodle? Thugkpa comes with many types of noodles: cut, hand-pulled or long egg noodles. Long noodles, which we now think of as a fast food, used to be a luxury for Thugkpa. Before the machine made varieties it was a time consuming and arduous job to prepare long noodles for this dish.
Our Thugkpa comes with long noodles and can be enjoyed with beef, chicken or vegetables.
Of course the hand-pulled noodles are for Thenthuk, the famous dish of the nomads of Amdo in Eastern Tibet. Amdo is the birthplace of His Holiness Dalai Lama, and his mother made this dish famous once living in Mcleodganj with the Tibetan community in exile. Everyone who visits “Little Lhasa” enjoys a bowl of Thenthuk.
Our Thentuk is made in the traditional style with hand-pulled noodles, and your choice of soup style or fried style with beef, chicken or vegetables.