• sanskritibist

Winters call for Thukpa, Tingmo and Ema Datshi

Our garden is empty of vegetables and flowers. The neighbours farms just removed all crops from their field yesterday and the only thing that remains in the neighbourhood are the paddy fields which are bound to be harvested in a week or so from now. The rays of sunlight are longer and reach through the kitchen windows all the way to the dining table. I’ve started completely covering myself with a blanket from head to toe. Winter is almost here.

The first time I had Thukpa and Tingmo was during New Years Eve in Kormanagala at Tibetan Mothers Kitchen. Not that that eve was memorable in anyway or something I remember enjoying. I do however remember a hot bowl filed with soup noodles and a piece of unfamiliar steamed round bread placed in front of me. At the first bite, I wanted to eat every single thing possible and devour it whole, it was delicious and something my tongue felt familiar towards. I couldn’t eat more than three bites without feeling stuffed and bloated and instead sipped on a glass bottle of coke. Although I didn’t know it back then my loss of appetite was a result of my CKD. I remember the waiter taking away my entire bowl in front of me with a little bit of disgust.

Although it’s been awhile since, I have a list of favourite Tibetan joints I hit up with my friends and loved ones. Shaptra and tingmo with Naureen, chicken momos at 12 AM post a terribly long shoot with Aalok, Thenthuk with Avi at our favourite place down at MG post a Blossoms spree, watching top 10 MTV music videos with momo thupkas with Sharada, Priya and Nina and when I took out Camby for his first Thukpa in Dehradun. For me this has become a bowl of comfort to be shared and eaten outside.

I was missing all of these people yesterday. So I thought I’d make it home. It tasted really good but it wasn’t the same. I miss the company of Avi who seems to devour his whole bowl in minutes and repeating how good it is, Naureen who eats at a snails pace and tells me how she’ll never get a bowl of this back in Dubai and Aalok seems to be constantly craving this cuisine and gives into order it from Peace weekly.

Look at those noodles! I’m so happy I’ve been acing making homemade noodles these days :’)

Thukpa for two:


1 onion, Sliced

1 Tomato, Sliced

6 Cloves Garlic

1 inch Ginger

2-3 Dry Red chillies

1 tsp Salt

1/3 tsp Garam Masala

1 Carrot, Sliced into strips

1 Capsicum, Sliced

2 cups water

1/3rd or 50g Cabbage, Sliced

Packaged Noodles


  1. Take the onion, tomato, garlic, ginger and dry red chilli and blend it to a paste.

  2. Take a deep pan and add some oil, once it’s heated add the paste and mix int for a good 3 minutes in medium heat till the raw smell is gone.

  3. Add in the salt and garam masala.

  4. Add the water, carrot and capsicum. Cook for 10 minutes in simmer.

  5. Now add the Cabbage and cook for another 2 minutes.

  6. Boil your noodles according to the package. Once cooked, put it on your serving bowl. Pour in the soup. Squeeze in some lemon and serve with fresh coriander on top.

Ema Datshi


1 Onion, Sliced

1 Tomato, Sliced

2 Green onions Chopped

5-7 Green or red Dried Chillies Split from the centre

50g Cheese

100 ml water

Salt according to taste, there will be salt in your processed cheese so make sure you don’t put a lot.


Take a medium sized saucepan, add all ingredients together and cook for 5 minutes in low heat with the lid on. Now mix it well together. And serve with tingmo.



200g All Purpose Flour

1 pinch salt

2 tsp Sugar

1 tsp instant yeast

70 ml Water


Add all the dry ingredients into a bowl. Add water and knead it till it for 10 minutes and cover the bowl and let it proof for 4 hours or until it doubles.

Follow the steps from this video on how to shape it. I followed the one from the first step

Put it in a steamer for 10 minutes and enjoy


#emadatshi #thupka #tibetan #tingmo

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