: Couple Brings Tibetan Staple Food to Your Home; Helps With Cholesterol Blood Sugar #IndiaNEWS #Food When you ask ordinary Indians about Tibetan food items, you would typically hear answers like Momos,

Couple Brings Tibetan Staple Food to Your Home; Helps With Cholesterol Blood Sugar #IndiaNEWS #Food
When you ask ordinary Indians about Tibetan food items, you would typically hear answers like Momos, Chow Mein (no relation to Tibetan cuisine) and Thukpa. But the ultimate staple food of the Tibetan community and others residing in the high-altitude regions of the Himalayas ranging from Ladakh to Arunachal Pradesh is the simple ‘Tsampa’ or ‘Tsamba’, a nutty-tasting flour made from roasted barley, which allowed past generations to survive harsh climates.
Often consumed with salted butter tea or cheese, salt and yak milk, Tsampa is what many Tibetans consider their ‘true food’ rich in nutrition and an integral part of their heritage.
“Growing up in a Tibetan refugee settlement in Ladakh, eating Tsampa was an integral part of our everyday life since the time we were born. Its a staple food for us. Our parents would regularly serve us Tsampa and Cham-dur (‘Tsampa porridge’). Tsampa has immense health benefits since it’s high in fibre and essential minerals. But as children, we would consume it without really thinking about the health benefits,??? says Tsering Dekey (36), a former public relations professional who runs Tibet Foods, speaking to The Better India.
Tibet Foods is a startup Dekey founded in June 2019 alongside her husband, Tehor Wangdue Dorjee (41), member of parliament, CTA (Central Tibetan Administration)/Tibetan Government In-Exile and a social worker.
(Image above of Tsering Dekey and her husband Tehor Wangdue Dorjee, co-founders of Tibet Foods)
Wangdue was never quite fond of Tsampa as a child growing up in the Bir Tibetan Colony, located in the Bajinath Valley of Himachal Pradesh.
“To be very honest, I was not fond of Tsampa. However, my perception has changed since Ive been looking after my ageing and diabetic parents for about 15 years in Bir village. Diabetic patients have so many restrictions regarding what kind of foods they can consume. Indian doctors used to recommend Tsampa and other healthy barley products. Even our sowa rigpa (Tibetan traditional medicine) practitioners would highly recommend Tsampa to my parents. This was when I was attracted to Tsampa,??? recalls Wangdue.
Given the health benefits of Tsampa and its ancient association with Tibetan culture, Wangdue went on to research the availability of the nutritious barley in India and found that the best grades were found in the higher altitudes of the Himalayas.
As this NPR report notes about Tsampa’s health benefits, “Because the barley used in tsampa doesnt have to be heavily processed, it retains more nutrients, and the flours healthfulness rivals that of other ancient grains. Tsampa is high in fiber and essential minerals and its prebiotic, meaning it helps promote the growth of healthy gut bacteria.

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