What Is A Momo?

Our regular customers may think they know the answer, but let's backtrack a little. History and word origin Momo is a Tibetan word to describe the kind of dumpling you see in the photo above (although the round shape is popular in Tibet too). Nepal has appropriated the term momo, and momos are now widely enjoyed here as well as across the border in India, but the root of the momo is on the Tibetan side of the Himalayan mountains. And the momo has been travelling since long before Tibetan people left their homeland for India. It made inroads into Europe during and after the Mongols, gaining favour in Russia, the Ukraine, and Poland, the birthplace of the pierogi. The Afghans have their own ve

Coriander - The Marmite of Himalayan Herbs

There is nothing so polarising at our stall as coriander - the Marmite of Himalayan herbs. I had no idea how much emotion a little green leaf could produce until I met the coriander haters, a community active enough to have organised themselves online in a bid to eliminate coriander "and restore a bit of truth and beauty to our world". The ihatecilantro.com website features passionate poetry on the subject, and associated merchandise including t-shirts and iPhone cases. ihatecoriander.org is an even slicker and more commercial approach to the same theme. Apparently, if you are one of the up to 20% or so of people who cannot tolerate this leafy green herb, coriander tastes like soap. There mu

A Tibetan Christmas In Oxford (In November)

People of Oxford! Taste Tibet will be serving up our mouthwatering Himalayan curries and legendary momo dumplings this weekend (Nov 17-19) at the Oxford Christmas Lights Festival. The annual festive celebration is a highlight of Oxford’s cultural calendar. It takes place over three days and includes light and sound installations, a festive market, music, dance and loads of free activities across the city. Come and eat with us! On Friday 17th November we will be at Festive on the Green in Oxford's Gloucester Green (drop by in the evening for a boogie by the Festival Stage), and also in historic Broad Street (if choirs are more your thing). Lunch or dinner in both locations! The festivities co

The Magic Of Barley

Touch wood and all, but our kids seem to stave off sickness better than most kids. My mum says that when I was little the same was true for me. I did myself a few horrible injuries in Tibet when I was small, including one that left my big toe permanently squashed (huge rock falling from a great height), but I was famously never ill. Apparently it's all about the barley. When I was little, we lived off tsampa, or roasted barley flour. This was pretty much all I had with me when I left Tibet, and it saw me through the arduous journey across the Himalayas to India. Our kids eat tsampa for breakfast now. I keep a stock of roasted barley flour, and in the mornings I mix this with boiling water, a

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