April 16th, 2011-
Scenes from a momo (Tibetan dumpling) cooking class.
Lhamo: the man behind the action.
Pinching, very delicately.
Lhamo told us his story. He came from Tibet in the late nineties, studied English for two years, worked in a restaurant for nine months, and then started first cooking class in McLeod Ganj. He learned everything about cooking from his mom.
Cabbage, carrot and onions: my favorite momo.
Our army assembled. (Two Canadians and a French guy helped.)
Ready for the steamer.
In other news: Tibet loves Legolas!