Chowgyam
Chowgyam is a traditional Tibetan dish that originates from the Himalayan region, particularly in the regions of Tibet, Bhutan, and parts of northern India such as Ladakh and Sikkim. The name "Chowgyam" is derived from the Tibetan words *chow* (meaning "cooked") and *gyam* (meaning "meat"), indicating its primary ingredient. This dish is a staple in Tibetan cuisine, often served during festivals, gatherings, and daily meals.
Chowgyam is typically made from a combination of beef, pork, or mutton, slow-cooked with a variety of
In Tibetan culture, Chowgyam holds significant importance as it is often prepared during religious ceremonies and
Beyond its culinary significance, Chowgyam reflects the resilience and resourcefulness of Himalayan communities, where meat was