Deisiel Stirred Tibetan Porridge and an awesome segue-way

Stir the porridge Deiseil (clockwise, sunwise) lest the devil gets you, the superstitious Scots still say. Tibetan people would share this directional prejudice, though not the indigenous Bon who are particular to widdershins in their circumnabulations of holy things and places. And what a segueway to mentioning a trip to Tibet that I am undertaking this August in search of Tibetan porridge. Tsampa as this roasted barley, yak butter and tea melange is called is favoured by pilgrims and nomads for its portability, and calories. The taste described with western food reference is mild stilton nuttiness and the locations that tsampa is enjoyed in are rarefying.

Advertisements

There are no comments on this post.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: