Himalayan Cuisine refers to the diverse culinary traditions found in the Himalayan region, which spans several countries including Nepal, India, Bhutan, and Tibet. This cuisine is characterized by its use of local ingredients such as rice, barley, and various vegetables, often complemented by spices like cumin and coriander. Dishes are typically hearty and warming, reflecting the cold climate of the mountains. Common staples include momos (dumplings), thukpa (noodle soup), and dal bhat (lentil soup with rice). The cuisine also features unique flavors from fermented foods and dairy products, such as chhurpi (a type of cheese). Overall, Himalayan cuisine is a blend of flavors and traditions shaped by the region's geography and culture.