What Is Himalayan Cuisine? Chefs Rethink South Asia’s Mountain Foods | Eater
"A Kolkata restaurant led by 'momo queen' Doma Wang and her daughter Sachiko Seth that remakes Tibetan comfort foods as an homage to family heritage, using accessible formats to introduce unfamiliar ingredients: "I want to familiarize my diners with the cuisine using proper thought, say by introducing an unknown ingredient in a format they are comfortable with," Seth says. Menus include homestyle momos and inventive desserts such as Tibetan butter tea ice cream and a reinterpretation of China’s White Rabbit candy; for bakcha moku (a traditional sweet made with churpi, butter, flour, and sugar) she adapts the components—replacing the churpi with cream cheese ice cream, swapping the flour for mochi shells, and pairing them with white chocolate nougat—because, in her words, "Given Tibetans make up [a tiny fraction] of the world’s population, this is the only way I can preserve the culture." - Rituparna Roy
