"Phapar", tibetan buckwheat bread, some tsampa mixed with tea, all a pilgrim needs for the day !
By the way, Tsampa is the staple, indeed often the only, diet of the Tibetans. It is a kind of flour made from roasted barley. This is how you eat it ... You leave a little buttered tea in the bottom of your bowl and put a big load of tsampa on top of it. Stir gently with the forefinger, then knead with the hand, meanwhile twisting your bowl round and round until you finish up with a large dumplinglike object which you proceed to ingest, washing it down with more tea. The whole operation demands a high degree of manual dexterity, and you need a certain amount of practical experience before you can judge correctly how much tsampa goes with how much tea. Until you get these proportions right the end product is apt to turn into either a lump of desiccated dough or else a semiliquid paste which sticks to your fingers.
If you are not ready for the traditional way, simply put the tsampa into a cup, ad regular milk tea, some butter and sugar if available and eat it with a spoon.