Tibetan cuisine includes the culinary traditions and practices of Tibet and its peoples, many of whom reside in India and Nepal. It reflects the Tibetan landscape of mountains and plateaus and includes influences from neighbors (including other countries India and Nepal). It is known for its use of noodles, goat, yak, mutton, dumplings, cheese (often from yak or goat milk), butter (also from animals adapted to the Tibetan climate) and soups.
Grain, traditionally mostly barley, is the staple food of Tibetans. Meat and dairy products are an indispensable addition. Rice is only cultivated in the lower regions situated in the south of Tibet and is imported mainly. Vegetables and fruits were eaten rarely in Central Tibet until quite recently, because their cultivation was very difficult. Nowadays it is possible to grow these crops due to the construction of greenhouses. Following the different vegetative conditions, the Tibetan cuisine has a big variety.