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 the weather starts to warm up.
It happened to me last week just as we drove off into the sunshine for our half-term break. The car thermometer said 19 degrees and everyone else was singing the start of spring. Meanwhile, I was nursing snot and sneezes.
Yeshi tells me that this is about right for the time of year. Tibetan medicine sees a mirror between what’s happening outside our bodies and what goes on internally, and a doctor will always take the season into account.
In Tibet you can see the earth warming up during early spring – the sun visibly melts the ice as the days get longer and brighter. Meanwhile, inside our bodies, a similar phenomenon occurs: phlegm, blood and water, stilled during winter, begin to melt and produce humidity. This manifests into what in English we call a “cold” – maybe a “warm” would be the more accurate term if the Tibetan understanding could be applied.
Here’s the bad news: when you’re ill, Tibetans advise that you avoid direct sunlight, as any increase in the body’s internal temperature can only make you more sick. Makes sense, and your grandmother probably knew it, but this definitely runs counter to what we feel like doing just as the sunshine makes its welcome return.
But there’s good news after bad. Tibetan doctors usually treat all illnesses with a dietary prescription first, and there are simple rules to follow. We should be eating lots of bitter, pungent, astringent foods at this time of year, apparently, as these help us to cleanse and detox. Step in Taste Tibet’s many leafy greens: these will meet your bitter needs. As for pungent, our chai – heavy on ginger and cinnamon – will cover you there. Astringent? Tofu or lentils will do the job.
If you’re looking for one food that is bitter, pungent and astringent all in one, turmeric covers all bases. This wonder spice goes into lots of the dishes on our core menu including Yeshi’s Dal and our Famous Chicken Curry. You can pick these up hot or out of the freezer if you’ve come down with a spring “warm”. Don’t say we don’t treat you right.
We’re open all the usual hours, including Sunday this week, as follows:
Wednesday – Friday: 5-9.30pm (dinner only)
Saturday and Sunday: 12-3 (lunch) / 5-9.30pm (dinner)
Our menu is on the website now – check it! Swing by for hot food and freezer meals. Or if you’d like to make your own Taste Tibet dinner, come grab some chilli oil and a copy of our cookbook – all our secrets and plenty more stories can be found inside.
Finally, if you enjoy these weekly check-ins, here’s a good reason to join our mailing list: alongside the newsletter, you’ll receive exclusive discount codes towards our delicious food every single week! Just click the link at the bottom of our home page to start receiving all the deals.
Looking forward to seeing you soon,
Julie and Yeshi
Opening hours this week:
Weds – Fri: 5-9.30pm
Sat / Sun: 12-3pm 🥢 5-9.30pm
☏ 01865 499318
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