Jamyang Norbu's blog
After I posted my piece on Shabalay last November I thought I was done with writing on food culture for a while. But the manager of Little Tibet Restaurant sent me this urgent email: Tashi Delek Jamyang la,We have a momo crawl coming up soon in Jackson Heights where local businesses compete for a trophy …
We were having dinner at the very cosy Little Tibet Restaurant at Jackson Heights last month. Someone insisted I try a Shabhalay from a plate he had ordered. It’s not my favorite food. The shabhalays I had eaten before had largely been products of institution kitchens (chi-thab): too oily, the dough wrap too leathery, stuffing …
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