Keep Calm and Carry On Diversifying
When Yeshi first moved from India to Oxford he was initially excited to make the acquaintance of new fruits and vegetables. He tried his hand
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.
When Yeshi first moved from India to Oxford he was initially excited to make the acquaintance of new fruits and vegetables. He tried his hand
Argh! Anyone else out there enjoying the challenge that is opening new walls during a lockdown? Here’s the thing. We have this fabulous made-new building
Our kids, a product of mum and dad of course, are not the most conventional of children. They are reluctant to accept direction and rules,
Thanks so much to everyone for your huge support during back-to-school week. We could sense the relief at our stall, and heard of at least
That long hair thing – it’s not a trick to get to you to buy momos. Back in Kham, where Yeshi is from, many men
We are off blackberry picking at the weekend (or maybe lavender if we are lucky, and if the COVID situation allows). We never usually get
Butter is getting more and more expensive – that’s something that everyone has noticed over the last few years. Globally, the price of butter rose
It’s been a huge week, with lots of things going spectacularly awry. Some weeks are like this. It’s not all bad, but the bad does
Did you know that Oxford’s Tibetan Buddhist Centre is just a stone’s throw away from our new premises on Magdalen Road? Over on the other
It’s summer! Taste Tibet will be celebrating with two pop ups at Silvie this Thursday and Friday evening. Please join us! Our beautiful tent will
With apologies to those of you missing the nod to Ariana Grande, two very important announcements in this week’s blog: If you live in or
Anyone else undertaking massive renovation work during COVID? Ha! The lovely Izzy, who helped us to get this project off the ground, told us that
We took this picture in Tibet in 2018. Doorways are a spectacular feature of Tibetan architecture, but did you know that they are also considered
For those of you who missed the news (and blink and maybe you did – Chef Yeshi doesn’t like “bragging”, as he calls it), Taste
Many of you know that Mr and Mrs Taste Tibet also run a sideline operation that is called parenting. Master and Little Miss Taste Tibet
Now that the the rules about getting in the car have relaxed a bit (or have they? perhaps let’s not go there) it becomes possible
COVID-19 has wreaked havoc in everybody’s day-to-day lives, but not many people have had the experience of having to reconfigure their business overnight. We’ve just
At our stall and pop ups we have always encouraged people to bring their own reusable food containers. A money-back deal makes this offer pretty
It’s been a mad few weeks. Thank you to everyone for your support for our small business. We are very fortunate to be set up
We are so excited about this! Over the last couple of weeks many of you have tagged us in some truly momotastic pictures of your
It’s a tale of two cities right now. Here in Oxford it’s a weird start to spring. It’s beautiful out there, but we can’t go
We are really excited to share some news with you that makes everything feel a bit better: this week we are starting to roll out
The Taste Tibet summer festival tent is getting an airing! We are not expecting any festival action this year, but here is an interim solution
A snapshot of our lives right now. We are building up to a really exciting summer of events (those currently confirmed include the Hay-on-Wye Literature
Master physician, Yuthok Yönten Gönpo, with thanks to High Peaks Pure Earth and Weibo user Last Classical Man We were supposed to be heading off
This week, images speak louder than words, as we bring in the new year with three hugely exciting announcements. First, up, this: A tantalising first
We have finally landed a delicious dessert on the menu at our pop up at Silvie. Ice cream is of course a known thing, but
Offering prayers before food is a common practice among followers of all the world’s major religions. Christians, for example, say grace before their meals. Muslims
We have a new staple on the menu at our pop up at Silvie, and it’s got a lot of people talking. It doesn’t take
Mushrooms and fungi are an important part of the Tibetan diet. There are many different varieties, and some are so valuable that they can sell
In Tibet, whatever you consume, you usually have a direct relationship with the person who produced it. This means that people take pride in their
https://www.youtube.com/watch?v=M9hvOEEXh6Y Money holds very little currency at home in Tibet. In Yeshi’s village, people farm most of what they need. Multiple cropping yields two harvests
This one has been a hard to keep quiet! Julie is the proud winner of this year’s Yan-Kit So Memorial Award for Food Writers on
This blog post is dedicated to all the people who have helped us get to year six of Taste Tibet! Most of you don’t want
The romantic notion of Tibet as a land where the pace of life is slow and there’s little to do but sip butter tea and
In Tibet, there are very few times of the year when singing and dancing are not a feature of daily life, and when eating meat
In Tibet, meat is a topic of considerable interest and debate. Geoffrey Barstow recently wrote a whole book about it, unpicking how the practice of
When I first met Chef Yeshi he was in the process of selling his business, a market stall in Goa where he had sold jewellery
by @a_j_knight_ Tibet is a mountainous country, parts of which are very inaccessible, and when people get ill they are usually a long way from
Do you love your stove? Maybe you do. But do you honour it, respect it, feed it? In Tibet, the family stove is the residence
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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