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    Where to eat our food this week: 
    Wallingford food drop! Thursday 21st Jan
    Fri+Sat: Takeaways! 109 Magdalen Rd, OX4
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    Secrets of Tibetan Cooking: A Nod to Salt

    Secrets of Tibetan Cooking: A Nod to Salt

    Do you stop to consider where your salt comes from, and how it is formed? Salt is one of the most common substances on earth, and in eastern Tibet, where I grew up, salt production is a way of life. We harvest it using the solar method, the oldest and most traditional way of producing salt, and spring - the driest and windiest time of year - is harvest season. My hometown area is famed for its natural salt flats, shallow ponds where salt water is captured, and the sun and win
    Secrets of Tibetan Cooking: Spices

    Secrets of Tibetan Cooking: Spices

    In Tibetan medicine, food is seen as a way to cure disease and to maintain a healthy body. In particular, spices are considered to have their own healing properties. When used in the right quantities at the right time, they not only tingle our tastebuds, but help to keep our diet and our bodies in balance. By tradition, wild garlic is considered a spice as much as a vegetable, and it is the single most important plant used in Tibetan medicine. It is widely recognised for its
    Springtime in Tibet

    Springtime in Tibet

    Oh, spring! Oxford is so beautiful at this time of year, and every time I see the blossom out on the trees I get thrown into a spin of nostalgia for home. Spring is the most wonderful time in Tibet. People say that spring comes to the south-eastern corner of Tibet, where I come from, before it reaches anywhere else. The peach blossom is seen as the messenger of spring, and it blankets the hillsides and valleys from March time. My abiding memory of this time of year in Tibet i
    Why Do Our Momos Taste So Good?

    Why Do Our Momos Taste So Good?

    The Taste Tibet momo is the talk of Oxford town, which is saying something in a city that does well for dumplings. What is our secret? Fresh ingredients are completely key, and some of the veg that we use in our momos is home-grown. But it's the labour of love that goes into these beautiful bundles that makes them taste so delicious. Parcelling them up is of course a learned skill, but this represents merely the final step of a lengthy process. First the dough must be mixed a
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