At airy, glass-fronted Dawa’s, the casual visitor can order up bowls of fiery Bhutanese pork belly stew, teasing the tongue with undercurrents of fermented bamboo shoots and smoky dried chillies. Or gyuma, a Tibetan blood sausage lying serene on sepen, the mandatory Tibetan hot sauce spiked with Sichuan peppercorn.
Excerpt from the November 2017 issue of epicure.
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