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Type Pastry
Place of origin Tibet
Main ingredients Barley grain, yeast, tsampa, dry curd cheese, wild ginseng and brown sugar
Cookbook: Gundain  Media: Gundain

In Tibetan cuisine, gundain is a type of pastry made from barley grain and yeast (fermented into a light barley beer), with tsampa, dry curd cheese, wild ginseng, and brown sugar.[1] This pastry is often served during the Tibetan New Year and Losar as a starter.

See also[edit]


  1. ^ Li, Tao; Jiang, Hongying (2003). Tibetan customs. 五洲传播出版社. p. 37. ISBN 978-7-5085-0254-0. Retrieved 5 August 2011.