Welcome to our brother, Nyima! We didn’t give him long to settle in. He landed at 9am last Thursday morning, and the plan was for a restful weekend, but Thursday evening was mental busy at TT and by 6.30pm he was making momos.
We’re not proud – the idea is not to work Nyima to the bone. He has already lived three lives before embarking on this new one at the age of near-on 60 (like Yeshi he’s not sure how old he really is, but the good news – for him – is that the date of birth given in his passport makes him closer to retirement than he should be).
Nyima left Tibet at about the age of 25. He walked across the Himalayas to India, where he joined the monastery and lived as a monk for almost twenty years. To all intents and purposes Nyima is still a monk, but he has worked in kitchens in New York for the last 15+ years. Great city and all, but can you imagine not leaving it in all that time? This was Nyima – until last Thursday.
We plan to make Nyima’s fourth country of residence as easy for him as possible. It’s been a long and difficult road. He was born during a time of extreme hardship in Tibet (just after China’s Great Leap Forward and before the Cultural Revolution). His early years were marked by great instability and deprivation.
Life in the monastery in India was more secure, but by no means easy. The daily routine is highly structured, with lots of rules to follow, classes to attend, and texts to study and debate. And Nyima was far from home now, learning to adjust to a new culture and climate at the same time.
Nyima’s many years in New York were arguably the hardest. Getting the right subway into work was challenge enough, and practically the only way in which he truly engaged with the city. He worked long days and nights in basement kitchens, nearly every day of the week.
Tibetan people have great respect for the monastic conventions. Monks and nuns give up their homes, family and friends in order to dedicate their lives for the benefit of others. Nyima will be invaluable in our kitchens, but we revere him, and will do everything we can to ensure that this final stop on his journey is his most comfortable yet.
We’re open all the usual hours this week, as follows:
Wednesday (tonight!): 5-9.30pm (dinner only)
Thursday – Saturday: 12-3 (lunch) / 5-9.30pm (dinner)
This week’s menu is out now – check the website for full details. Come for dine in, hot food takeaway or to stock up on TT freezer food.
Looking forward to seeing you!
Julie and Yeshi
Opening hours this week:
Weds: 5-9.30pm
Thurs – Sat: 12-3pm 🥢 5-9.30pm
☏ 01865 499318
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