barelylivingooze

Do I think the world of Tellius is more rich and fully realized because characters like Shinon are allowed to exist in it? Yes.

Do I think Shinon sucks and I hate him? Also yes.

When conceptualizing Air Nomad cuisine, I took inspiration from dishes of the Himalayas, primarily Tibetan. Since Air Nomads spend much of their lives living in high altitudes, I felt their cuisine should reflect the needs of that lifestyle. It would also take advantage of the dairy that sky bison could likely provide. In short, while all dishes shown will be vegetarian, many will not be vegan. If you’re interested in trying any of these foods, click on the name of each dish for a recipe or product website.

Thenthuk & Thukpa

Thenthuk and thukpa are Tibetan soups comprised of hand-pulled noodles and vegetables in a light broth. The primary difference between the two soups is the shape of the noodle: Thenthuk noodles are flat and wide, while thukpa noodles are long and thin.

Churu

Churu is the Tibetan version of datshi, Bhutanese cheese soup. With a broth comprised of melted cheese (churu) and various chilies, this dish is the perfect meal for staying warm while high up in the mountains.

Phing Mokru

Phing Mokru is a Tibetan soup comprised of glass noodles, potatoes, and various mushrooms. It’s filling, flavorful, and vegan!

Like what I’m doing? Tips always appreciated, never expected. ^_^

When conceptualizing Air Nomad cuisine, I took inspiration from dishes of the Himalayas, primarily Tibetan. Since Air Nomads spend much of their lives living in high altitudes, I felt their cuisine should reflect the needs of that lifestyle. It would also take advantage of the dairy that sky bison could likely provide. In short, while all dishes shown will be vegetarian, some may not be vegan. If you’re interested in trying any of these foods, click on the name of each dish for a recipe or product website.

Laping

Laping is a popular street food in Nepal that was brought over by Tibetan immigrants. The dish is comprised of cold noodles served with a spicy gravy. The gravy is flavored with soy sauce, red pepper chili, and sesame seed. There are two varieties of laping noodles: white and yellow. The white noodles are made of mung bean flour, while the yellow noodles are made of all-purpose flour and turmeric.

Momo

Fun Fact: I’ve mentioned momos on this blog before. Momo is a type of filled, steamed dumpling from Tibet that is popular throughout the Himalayas and parts of India. The filling can be anything savory, from meat to vegetables to cheese. Air Nomads would eat sha-mey momo, meaning “meat-free dumplings” in Tibetan. You can also put momo in soup, where it’s called mokthuk, meaning “dumpling noodles”.

Butter-Fried Mushroom

A simple dish of fresh matsutake mushrooms pan-fried in yak butter. It’s a popular appetizer in Shangri-La, Tibet during the late summer to fall season. It looks really plump and savory and satisfying… OwO

Shogo Khatsa

Literally meaning “spicy potatoes”, this is a dish of stir-fried potatoes coated in oil, chilies, and spices. A simple but very satisfying dish that’s popular with Tibetans living in India. The fried potatoes can also be coated in Tibetan hot sauce, also known as sepen.

Sepen

Sepen is a tomato-based Tibetan hot sauce. It’s commonly used as a condiment to add heat to the savory flavors of Tibetan food. It’s also very popular as a dipping sauce for momos.

Son Labu

Another popular condiment in Tibetan cuisine is son labu (pickled daikon radish). Son labu is a spicy, salty, and sour pickle that can be eaten on its own or stir-fried with other ingredients. I can picture Aang and Sokka casually snacking on a jar of sob labu while relaxing on top of Appa.

Like what I’m doing? Tips always appreciated, never expected. ^_^