This event takes place in the CCFE Solutions Salon at CSI Spadina, 192 Spadina Ave., Suite 501

Losar is a Tibetan word that means New Year; lo meaning ‘year’ and sar meaning ‘new’. Tibetan New Year always falls on a new moon in the first two solar terms (one of the twenty-four periods in traditional Chinese lunisolar calendars that begins with the winter solstice). The observation of the new year involves a eight main activities such as: cleaning the house, eating reunion dinner, exorcising ghosts, offering sacrifices, fetching water, visiting neighbors, hanging prayer flags, and burning pine branches. Like any important festivity, there are special New Years foods to enjoy. Join Tsewang Chodon & Lhundup Gyatso of TC’s Tibetan Momo, for a taste of traditional Tibetan fare, all made with local, organic ingredients sourced directly from the Ontario farmers they work alongside at several of Toronto’s farmers’ markets.

It’s hardly surprising the Tibet’s cold, windy plateau has evolved a hearty, warming cuisine perfect for winter weather. Momos — hearty dumplings of simple dough wrapped around delectable fillings, served steamed or fried with spicy sauce — are probably Tibet’s best known culinary export. In fact, momos are well-loved in many of the countries around the Himalayas, with countless variations in ingredients, appearance and names. But especially in Tibet, momos are not just food; they are also symbols of festivity and celebration. They are served during important social occasions like marriages, New Years and other special family gatherings.
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Khapse with Po Cha
These lightly-sweet, crispy, fried cookies are traditionally served to kick off a New Years celebration. They will be served with one of the most distinctive Tibetan beverages, Po Cha (butter tea) a rich, savoury tea mixed with butter (traditionally yak butter, alas not available in Canada), milk and salt.

Tibetan Lentil Soup
Piping hot, hearty lentil broth with subtle curry spices, served with some of TC’s homemade kimchi on the side.

Kotey Momos [meat & vegan]
These momos feature an organic flour dough that is elegantly shaped by hand, then steamed and pan-fried (kotey) for an extra special bit of golden crust. There will be 4 kinds of momos (2 meat, 2 vegetarian) for sharing: beef & onion, chicken, mixed vegetable, and potato & spinach — a generous helping of 8 momos per person. The momos are served with Drang Tsal (a tangy pickled cabbage salad), TC’s fabulous homemade hot sauce, and soy sauce for dipping.

Dre-Sil with Qiabadi
A very traditional New Year’s dish, symbolizing good luck and happiness in the year ahead. Steamed rice is mixed with butter and a mixture of dried fruits, and served with fresh yogurt. It is accompanied by Qiabadi (Tibetan sweet tea), Sweet black tea with ginger

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$79 +HST

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From a young age, Tsewang Chodon has enjoyed cooking a varied selection of delicious dishes and serving yummy food to her family and friends. These days, together with her partner Lhundup Gyatso, they share traditional Tibetan/Himalayan cuisine under the banner of TC’s Tibetan Momo. They offer handmade momos and condiments made from local ingredients sourced from various farmers they work alongside at various local farmers’ markets around the city. @tctibetanmomos

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The Depanneur is a place where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook, featuring 100 recipes from 100 cooks. After more than 10 years at its iconic College Street location, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA.
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