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Gyathuk and Droma Dresil

Madhumita Neog | February 18, 2021
Gyathuk and Droma Dresil

We present two authentic recipes on the occasion of Losar, the Tibetan new year! Gyathuk, an authentic Tibetan dish is made and eaten on the eve of Losar to drive away evil spirits. Meanwhile, Droma Dresil is the famous Tibetan sweet butter rice that is an early morning offering made on the day of Losar.

This festival is celebrated to mark the winter solstice and its origins can be traced to Tibet’s bon religion. The festivities, in fact, continue for a month. Losar Tashi Delek translates to Lo (year) sar (new), Ta (good) shi (results) De (peace) lek (benefits). Losar Tashi Delek is, therefore, a greeting of goodwill for the new year.


Flat noodles – 1 packet

Spinach – 1 cup; thinly sliced

Carrots – 1 cup; thinly sliced

Beans – 1 cup; thinly sliced

Bell peppers – 1 cup; thinly sliced

Boiled chicken – 2 cups; cut as chunks (can be replaced with tofu or paneer for vegetarians)

Stock – 4 cups (chicken or vegetable)

Grated cheese – ½ cup

Onion – 1 large pcs; chopped

Garlic – 6 cloves; sliced and fried

Salt and pepper – as per taste

Chilly paste – as per taste


  1. Boil the noodles and keep aside.
  2. Sauté the onions and vegetables.
  3. Add the stock and cook for a while.
  4. Add the boiled chicken chunks (paneer or tofu for vegetarians).
  5. Add the cheese and blend.
  6. Add the salt, paste and chilly paste.
  7. Ladle into a bowl and top up with the noodles.
  8. Garnish with the fried garlic flakes.

Droma Dresil – the Tibetan sweet butter rice



Cooked rice – 1 cup

Butter – 10 gms

Sugar – 10 gms

Cashew – ½ cup

Raisins – ½ cup

Cardamoms – 4-5 pcs


  1. Heat the butter on low flame.
  2. Add the cardamom, cashews and raisins.
  3. Stir for a minute
  4. Add the cooked rice.
  5. Add the sugar and stir in well for about 3-4 mins.
  6. Remove from flame and stuff two bowls with the rice.
  7. Turn one bowl upside down over the other.
  8. Serve hot.

Keeping in mind the pious occasion when these dishes are made, remember to relish them in a state of mindfulness and gratitude. Do share with us your experience in making these Tibetan delicacies in the comment box below.

Madhumita Neog

Madhumita is a certified nutritionist with over 10 years of experience in this domain and enjoys sharing recipes that are loaded with nutritious values. Certified by VLCC, India, Stanford University and the University of Edinburgh, she believes in leading by example. She is the founder of Mountain Feet Nutrition and her clientele includes super models, artists and professional athletes too.


Madhumita was the Fitness Ambassador in Fit Expo India 2019 and is a proud recipient of the International Women Achiever’s Award by the Press Club of India in 2019. Apart from being a lifestyle coach, a weight management specialist, and a pageant trainer, she is an adventure buff who pursues high altitude trekking as a hobby.


She had damaged her left knee on one of her treks and battled spinal injuries too but her passion for fitness and trekking remains undeterred. She is also a philanthropist helping backward communities in the Sunderbans in West Bengal.


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