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Food for the Gods

The easy-to-make Tibetan dish dresti is traditionally served for ceremonial occasions but also makes for good midweek comfort food.

Noa Jones

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© Indira Singari, Courtesy of www.themahanandi.orgIf you’ve ever been to an elaborate Tibetan ceremony—a drupchen, a wedding, a New Year’s party (Losar)— you know these events usually involve hours upon hours of sitting, either on a cushion or against a wall, until your legs go numb. There might be some singing. It might sound like cats in heat. But there is usually a payoff at the end. I mean, of course, in addition to the blessings and all that. Something tangible and delicious. Just when you think your knee joints are about to explode and your head is bobbing from fatigue, a monk or a nun will appear offering a small bowl of golden dretsi (also known as dresil, desi, and dreysi).

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