Modern Life Is Rubbish
One of the many striking things about our recent visit to Tibet was just how much daily life has changed in the 25 years since
We’ve been bringing you weekly insights into daily life in Tibet since 2016. These “postcards” give some context to our food, and why we do what we do. They are a glimpse of Yeshi’s other world and his experience adapting to life here in the UK.
In 2019 Julie won the Yan-Kit So Award for Food Writers on Asia, a prize that is awarded every two years to an emerging writer who enhances our understanding and appreciation of Asian food culture.
Our debut cookbook, Taste Tibet, was published by Murdoch Books in 2022. If you have enjoyed our Postcards from Tibet over the years we think you will love our cookbook, which is a mix of family recipes and stories from our Himalayan home.
If you’d like to join our journey, sign up to our mailing list to receive our weekly newsletter. There’s always a discount or freebie within, sometimes a recipe as well.
One of the many striking things about our recent visit to Tibet was just how much daily life has changed in the 25 years since
Here to make a relatively unsexy news story a bit more interesting. Today our industry welcomes in a new Code of Practice on tips. It’s designed to
Back in June we quietly celebrated ten years of Taste Tibet. It was just before Glastonbury and we were in the middle of an intense
When Yeshi’s mother was ill earlier in the year it was tough to be so far away. The doors to Tibet do not open easily
Over here, September is all about back to school. In Tibet, it’s honey season (much sweeter). If you grew up in the city like me
Oxford, WE ARE BACK! The doors to the restaurant reopen this FRIDAY 6th SEPTEMBER at 5pm. We’ve had a repaint and we’re looking brand spanking,
Those of you who’ve been following us for some time will know how much it means to us to be able to visit Yeshi’s home
This week we are dealing with break-ins and the Chinese government. Oh, and has anyone ever tried planning a family trip to Tibet during term
This is not a picture of our family, but rather an update on the walnut tree from Yeshi’s village in Tibet that’s thriving in the
We’re not particularly good at holidays. We’re not British enough, even me. I grew up in a Jewish family, so we never did Easter or
We fail to bring you anything fun and interesting this week – the truth is that we’re dealing with some difficult stuff behind the scenes.
By now, most of us have heard the phrase “it’s ok not to be ok”. It’s a global mental health awareness charity, a book, a film, and all-round
You may not think of your local café in this way but it might just be helping you to live a little longer. This doesn’t
In the week of the Spring Budget, the BBC have been in to the restaurant to chat to us about tax, profit margins and the cost-of-living
Our industry is in dire straits. A recent UK Hospitality report indicates that a quarter of hospitality businesses have completely run out of cash. Restaurants are closing
Why is a cold called a cold? Yeshi has always found the English term confusing as in Tibet they say that colds typically strike when
In the week that we celebrate Saint Valentine, let me tell you how different love looks in Tibet. We touched on this a couple of
You may have noticed that we have a lot to say about Tibetan food, so you can imagine our frustration when Rick Stein stole most of
When he moved to Oxford, the washing machine became Yeshi’s best bud. It was his greatest thrill – he’d never had one before. Back in
Yeshi has another wife over in Tibet. Then again, I have another husband living upstairs from the restaurant. In Tibet, a woman often marries sets
Our family celebrated Tibetan New Year over the weekend, but without any of the fanfare back home in the Himalayas. Losar (or Tibetan New Year) isn’t
The kids are back in school today and the nest is feeling empty. Yeshi never knows what to do with himself in these moments –
When Yeshi arrived in the UK he had nothing to his name but the few clothes he had packed and – bizarrely – an 8-string
This small patch of land by St. Barnabas Church in Jericho is the birthplace of both our family and our momos. When we first moved
We’re a proud immigrant family. Our kids call themselves Tibetan, even though they’re half British. Then again, they’re barely British. My own mother was born
When I went into labour with our first child I wasn’t too worried because Yeshi was already an old hand at bringing new life into
What do you get when you cross a restaurateur with a lexicographer? In my time I have been both, which makes me – a menu pedant?
There’s magic in creating something, but you make yourself vulnerable too. Last week we quietly celebrated three years of the Taste Tibet takeaway, but the
Writing from the family sickbed this week. It’s not Covid, but it’s felt like it. A bastard virus that has floored half the family. Luckily
A lot of the time, Yeshi isn’t really here. He spends much of his downtime on his phone, looking at photos and videos from home.
When it comes to parenthood all of us are winging it, but usually there are some templates. It’s been complicated for me and Yeshi. When
Over his birthday meal, our son summed things up quite nicely: “It’s the end of the world, and all I can do is watch”. Master
A few days ago we hosted a momo-making class for this lovely, lively group from Oxford’s Department of Chemistry. Our chemists were natural momo-makers. They understood the power of
It’s a balmy October, but it’s not the first of its kind. Twelve years ago we had just got married, and as we were only
A primary school friend took this picture of me living my best life in Oxford’s University Parks at the weekend. When I was little I
(Image – because it’s great! – from Tenzin Tsering for Above the Fold Dumplings magazine) The holiest day in the Jewish calendar has just come to a close. Yom
We’re celebrating twelve years of marriage this week, a massive achievement whoever and wherever you are in the world. We try to mark the occasion
We were on Sunday Brunch a couple of weeks ago [at 1 hr 22 mins]. This was a hugely anticipated moment for everyone in our small Tibetan community,
Braindead musings this afternoon after a night on the tiles in London. Our cookbook, Taste Tibet, was shortlisted in the Best International or Regional Cookbook category of the Guild
Quick break between festivals for a very important announcement! This Sunday we’re hitting the Channel 4 screens – find us live on Sunday Brunch hosting the Restaurant Takeover slot at around
We’re away all summer at festivals. The online shop is open but there may be a short delay with dispatch. The restaurant in Oxford will reopen on 06/09/24. Thank you for bearing with us!
Our chefs are in Tibet and the restaurant will be closed until 15/05/24. The online shop is open but deliveries will be made after 13/05/24. Thank you for bearing with us and see you soon!
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