Some recipe notes and tips

The recipes in this book are Yeshi’s, or those of his family. We cannot claim to represent Tibetan cuisine as a whole. Those already familiar with Tibetan food may spot some gaps – guthuk (traditional Tibetan New Year’s Eve soup), for example. Yeshi’s family comes from a very rural part of eastern Tibet that has its own traditions and local specialities, and most of the recipes we have chosen are a celebration of the cuisine of this particular corner of the world. They hark back to the days and nights that Yeshi spent huddled around the fire in the family’s nomadic tent out on the grasslands, or at home with his mother and auntie during the wintertime. In other dishes, including those for some of the food we serve in the Taste Tibet restaurant and at our festival stall, you can taste the journey Yeshi took through India.