Love people. Cook them tasty Tibetan food!
In these posts, Lobsang Wangdu shares with you his personal Tibetan recipes. Tibetan food has the unique quality of being extra warming. Maybe because Tibet is so high and so often cold, Tibetan food developed this special quality. We don’t know, but in addition to tasting AMAZINGLY good, it definitely warms you up!
We’re proud to say one of our recipes — for sepen, Tibetan hot sauce — has been featured in the New York Times dining section along with an article that quoted YoWangdu’s Lobsang Wangdu talking about Tibetan food in exile.