When It Snows, Eat Noodles!

In Tibet, when it snows, we eat noodles. Not the fried noodles we bring sometimes to our stall in Gloucester Green, but soup noodles, piping hot, and usually loaded with sepen, the hot chilli that we also pile onto our curries and into our momos. This week, to celebrate the so-called beast from the east, we are bringing you hot and huge bowls of lamb noodle thukpa at our pop up at Silvie. We will be cooking up a really traditional thukpa, the kind that warms hands and stomachs out on the freezing plateau. I learned to make this dish as a child. When I was young I didn't go to school. Instead I chose to accompany my father on the long trips he made with our animals out on the mountains. We we

Celebration And A Little Symbolism

This weekend the Taste Tibet team celebrated Losar, or Tibetan New Year, a little larger than we have done in previous years. Over the last few months we have finally persuaded a significant number of Oxford's small resident Tibetan population to come and work with us, and this in itself is cause for considerable celebration: it's only taken us four years... A good party calls for good food and delicious drink. Here are a couple of the things that between us we brought to the table, and without which no New Year is complete in Tibet. Khabsey In Tibet, Khabsey is the ultimate celebratory snack food. It is made with just a few ingredients: flour, water, sugar and a little milk. Food colouring

Tibetan Cures For A Spring Cold

The official start of the Tibetan New Year is this Friday, 16th February. The first month of the Tibetan year marks the early spring season, and this time of year is also known in Tibet as "phlegm manifestation season". This may be no surprise to those of you, who, like me, are suffering with more than a little phlegm at the moment. So how do Tibetan people explain this phenomenon? Tibetan medicine sees a mirror between what is happening at this time of year externally and what is happening internally in our own bodies. As the earth starts to warm up, and the sun begins to melt the glaciers, so phlegm, frozen during winter, begins to melt and produce humidity, which produces phlegmatic sympt

We Are 5 Star!

Do you know the backstory of Taste Tibet? We started out making momos in our small family kitchen for farmers markets and small-scale events. Before long we had taken Oxford's Gloucester Green market by storm, and the scale of our momo making forced us out of our family kitchen and into a purpose-built space to the side of our house. We loved our new set-up, but the council's environmental health team were not so sure. Once we had started catering at university college balls and other large-scale events, they wanted to see something more professional from us. And so we moved our momo making to a business park in Cowley. We have been building our new commercial kitchen in an industrial unit t

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