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A rich, salty butter tea from the Himalayan regions of Ladakh and Tibet. Made with strong tea leaves, yak butter, and salt, it has a creamy, savory flavor and is traditionally served in small bowls. It's consumed throughout the day, especially in cold weather, to provide warmth and energy.
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Gur Gur Chai is a staple in Ladakhi and Tibetan households, named for the 'gur gur' sound of churning. It's central to hospitality rituals and provides essential calories in high-altitude climates. Often paired with tsampa (roasted barley flour) or thukpa noodles.
1) Boil tea leaves in water for 5-7 minutes. 2) Strain and return liquid to pot. 3) Add butter and salt. 4) Churn vigorously (traditionally with a wooden plunger) until frothy. 5) ...
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Often uses brick tea instead of loose leaves
Sometimes includes soda for extra froth
Dolma Tsering β Tibetan Kitchen
Ladakhi Women's Travel Company β Himalayan Homestays Cookbook
Madhur Jaffrey β A Taste of India
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Foundational understanding of the four elements of good cooking
Single-source NZ honey β glazes, finishing, antimicrobial properties
Hand-harvested French sea salt β finishing salt for chocolates and meats
Live SCOBY culture for kombucha brewing
Piping set for pastry, choux, cream decorating
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