In the Himalayan belt, breakfast is rarely designed for aesthetics. It is built for cold mornings, hard labor, long walks, thin air and homes where the kitchen has to do more than just start the day, it has to steady it. Across Nepal, Tibet, Sikkim and other mountain communities, morning food tends to be warming, filling and practical, shaped by altitude as much as by tradition. What shows up on the table is usually less about trend and more about endurance. Scroll down to read more...
Yes, it’s sort of like a fluffy scone. It’s a milk+flour based based gravy with pork (usually slightly-sweet, often flavored with sage/fennel/marjoram) breakfast sausage.
We Americans call those roll type things biscuits. They’re not sweet. What you call biscuits, we call cookies. We don’t eat cookies and gravy. :)
we also have cookies lol, biscuits and cookies are different. if you wouldnt dunk it into your tea, it’s a cookie