Dinner Time
12 July 2017 Tingmo: traditional Tibetan steamed bread The meals while I have been at the school are fairly predictable – possibly due to the weekly menu pasted up in the kitchen! 2 students each day are allocated to “kitchen duty” with the weekend roster and timing going a bit haywire. While not totally obliged to follow the weekly menu, students are limited by the available ingredients and their own abilities. Breakfast for standard weekdays includes tingmo, the steamed Tibetan bread which includes yeast and baking powder; these can range from light and fluffy, almost like Nana’s scones, to “stone tingmo” when, for whatever reason, they do not rise. A nice surprise for Sunday breakfast Sunday breakfast Twice a week the tingmo are accompanied by eggs: hard boiled with a ration of 2 per person (and Indian eggs are often rather tiny) or scrambled, which might be flavoured with fried onion and...