The flavour exchange

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.