
Chushul, Ladakh, India – The bubbling sound of water boiling on the stove and the aroma of spinach dal fill the air in Tashi Angmo’s kitchen as she rolls dough to make a type of Tibetan bread.
“This is a dish which we call timok in Ladakh and tingmo across the border in Tibet,” she says as she prepares the apparatus to steam the dough she has rolled into balls resembling dumplings. “It’s a delicious meal after a hard day’s work.”