UNDER CONSTRUCTION.

Meanwhile visit Simply Tibetan, Simply Delicious a great Tibetan  food resource. 

Nothing quite compares to the smell and taste of a country's food in conveying

a people's 'folk soul'. Having fond memories of many authentic dishes as well

as having opened Tibetan restaurants in San Francisco and New York City, I would

like to share some recipes and write about the role of certain foods and dishes in

Tibetan culure. The recipes will be 'old world' in that they will give general

instructions that will help a cook recreate  the dishes, but they may not be of much

help to people who need 'chemistry experiment' type instructions.

Sonam Pelzom (cilantro)

The name means roughly 'a gathering of good

energy and karma'. The fragrant and flavorful herb

is used for certain spicy sauces and cold Labu (daikon radish) salads that are

an exellent accompaniment to hot steamed Momos (meat filled dumplings that

have a thin skin and are filled with juices that can squirt from the mouth if proper

momo eating protocol isn't observed).