Introducing Chef Namdi

Regular visitors to our stall in Oxford's Gloucester Green may already be familiar with this smiling face. The new addition to the Taste Tibet team is Chef Namdi. Namdi hails from Tibet, but he spent many years working in restaurants and bars in Belgium. Welcome Namdi! Last Saturday we threw Namdi in at the deep end with Taste Tibet's second university college ball of the 2017 season. Hertford College is situated just next to two of Oxford's most famous landmarks, the Bridge of Sighs and the Radcliffe Camera. For their 2017 student ball, food and drink was served up on Catte Street, the small lane that runs between the two. For Taste Tibet it was an order of one thousand portions of Himalaya

DIY Dal - The Taste Tibet Recipe

Last week we gave a brief intro to dal, and in particular to mug dal, which is the dal we use to accompany all the main dishes we serve at our stall (except momos, that is, although our customers have been known to request dollops of dal on top of these too). This week, let us help you to make Taste Tibet dal at home for yourselves! See below for the complete recipe, but first a few words about dal, and where to do your shop. There is a lot of confusion about lentils, beans and dals. The best word for all these little gems is a pulse. Pulses can be bough whole, split with their skins on, and split with their skins removed. If a pulse is split, it is a dal, and so it is that split mung beans

In Praise of Dal

It is amazing how many people are scared of dal. You wouldn't believe what a few lentils can do to a grown man! We serve all our curries and special dishes with a dash (and more) of dal. At the stall people often ask us with some suspicion what it is. In fact, dal or dhal, is both an ingredient and a dish. It refers both to the type of dried split pea or lentil, and to the spiced stew that is made from simmering these ingredients until they are broken down. I always cook with mung dal. Mung dal is made from mung beans. In the west, most people are familiar with mung beans sprouted in salads. Otherwise they have probably never eaten them. What an oversight! According to Indian Ayurvedic medic

Tibetan Viagra: The Caterpillar Fungus

Since ancient times, traditional Tibetan healers have used natural formulas to promote health and longevity. Mushrooms play a key role in Tibetan medicine, as they have done in medicine the world over for thousands of years. One particular mushroom, which is native to Tibet, is "yartsa gunbu" — "summer grass, winter worm". In the west, we know it as Cordyceps sinensis, or caterpillar fungus. For years, Tibetan people thought that yartsa gunbu was a living worm, but it is actually a fungal spore that kills insects such as caterpillars, and feeds off their tissue. Found in the mountains of Tibet at elevations between 3,500 and 4,700m, the caterpillar fungus is recommended by Tibetan healers as

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