Even stepping out of your car in the parking lot, you can already smell the meat cooking. It’s the familiar odor of grilled meats: marinated chicken, seasoned steak and succulent pork, but with unfamiliar, more exotic undertones that start the wheels
At age 13, Kalsang Lama was already a skilled enough cook to prepare dinner for her family when they returned home from work each night. She grew up in a Tibetan settlement in Mussoorie, a popular hill station in Northern India.
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