When Yeshi arrived in the UK he had nothing to his name but the few clothes he had packed and – bizarrely – an 8-string guitar that he still cannot play.
What a difference twelve years makes. There has been an incredible accumulation of stuff over this time, a situation that has little to do with Taste Tibet or even the children. Between me and Yeshi we just seem to have a hard time throwing things out.
I get it from my mother. Like Yeshi, she has had the experience of losing everything. When she was seventeen her family were forced to leave their home in Egypt after the Second Arab–Israeli War (also known as the Suez Crisis). They left by boat, and were permitted just one piece of luggage per person. I remember her telling us how guards searched and slashed bags for valuables, which were not allowed.
They say that this kind of loss makes you hold tighter to things than most people. This Christmas we have been sorting out some of the stuff. Our home is more than well stocked with usable objects, and nowhere is this more apparent than in the kitchen. So many gadgets, so much food.
When we moved in to our house, Yeshi bought a fridge that was too big for the kitchen. He sawed down the work bench to make room for it, and it’s somehow always full. The kitchen cabinets burst with oversized bags of spices, rice, pulses. The drawers spit out spatulas and hand-held blenders.
Apparently this is normal for people who have had to leave their possessions behind. Being able to hold onto things and to provide from the store cupboard or the back of the sock drawer matters. It provides security and can be an expression of love. Clutter is a privilege.
I’m pictured above during simpler times in India many moons ago. Home was a lot more spartan in those days. But we’re measuring up nicely after the recent spring clean, and have turned our attentions on to the restaurant now. You will find us refreshed and ready to serve you tomorrow evening (Friday), after a lovely long break. Join us for all the dishes you have missed the most, plus a wide range of curries and more from the freezers. Chilli oil and pickled mooli radish are also in stock for those suffering the withdrawal.
Here are our opening hours this week:
Friday: 5-9.30pm (dinner only)
Saturday: 12-3 (lunch) / 5-9.30pm (dinner)
Our menu is out now – check it! Hope everyone has had a good break. We’re really looking forward to seeing you and wish you a very happy new year!
Julie and Yeshi
Opening hours this week:
Friday: 5-9.30pm
Saturday: 12-3pm 🥢 5-9.30pm
☏ 01865 499318
Do you love the Taste Tibet cookbook? Please leave us an Amazon review 🙏🏽
