Note 52 — Chapter I · JOURNEY FROM DARJILING TO TASHILHUNPO.
Reading edition
Tara, or tarak, is made of curdled milk slightly cooked and stirred up in the process. It is a favourite dish throughout Tibet and Western Mongolia, in which latter country it is also known as tarak. It is generally eaten just before meals. In Eastern Tibet and the Kokonor it is called djo (pr. sho). It is the same as the yaurt of the Turks and the people of the Balkanic States.—(W. R.) ↑