Butter tea: Another common staple that we may seem as odd but has its place in the hills is Po Cha or butter tea! Back in the 7th century when trade routes between China and the rest of the world were opening up, China introduced tea to the hills. The locals added butter to make the tea richer and there you go. Legend says that a Chinese princess married a king in Tibet, which is why the trade routes opened up. We won’t know for sure. What we do know is that this does not use your regular tea leaves but rather something known as Pu Erh tea leaves, a fermented variety of Chinese tea leaves.
Do look out for this unique beverage the next time you’re exploring the monasteries around our resort in Dharamshala. It may seem off putting but try a few sips of this rich tea and you sure won’t go back!
An essential food that is actually eaten along with butter tea is Tsampa. This roasted barley flour is used in a variety of dishes; it is sometimes mixed with the butter tea as a meal or fried into balls to be eaten as a snack. Consider Tsampa a sort of rice, if you will. Tsampa is considered so integral to the Himalayas that there is even a typeface named after the grain!