Subscribe!
Follow Us!
Like Us!
Gluten free dining in Durango just got easier. Join Karma Bhotia of Himalayan Kitchen as he shows us how to prepare Tshe Phing using ingredients freshly picked from his own garden. Durango Cooks’ Louisa Drouet followed this meal from the farm to the table – our crew first met with Mrs. Bhotia in her amazing garden on the mesa, south of Durango. We harvested a few key ingredients, the it was straight to the kitchen, where Karma whipped up an amazing, gluten-free meal in Durango.
Karma’s wife, Jyamu Bhotia shows us that love for her garden is the secret to success!
Karma claims that the Himalayan Kitchen’s menu is up to 90% gluten-free, and nearly every meal is available with a vegetarian option. Combine that with the fact that a large portion of the Himalayan’s produce is locally grown by Karma and his wife, and you’ve got some of the most all-around healthy dining in Durango.
Balanced & delicious dishes available at Himalayan Kitchen
Karma says he’s happy to share all his recipes with anyone who asks, but you have to come in and share a cup of Chai with him first. Cooking comes from the heart, according to Karma. That’s a big part of why Durango heart’s Himalayan Kitchen.
Facebook
Twitter
Email
IDTV's Channel
2 Comments
Gluten-free fad diets have recently become popular. A 2012 study concluded “There is no evidence to suggest that following a gluten-free diet has any significant benefits in the general population. Indeed, there is some evidence to suggest that a gluten-free diet may adversely affect gut health in those without celiac disease or gluten sensitivity.
Gluten is the composite of a gliadin and a glutenin, which is conjoined with starch in the endosperm of various grass-related grains. The prolamin and glutelin from wheat (gliadin, which is alcohol-soluble, and glutenin, which is only soluble in dilute acids or alkalis) constitute about 80% of the protein contained in wheat fruit. Being insoluble in water, they can be purified by washing away the associated starch. Worldwide, gluten is a source of protein, both in foods prepared directly from sources containing it, and as an additive to foods otherwise low in protein.”