Tibetan Kitchen and Still Meadows farms  brings you  the best tasting curries made from fresh local ingredients. Our restaurant stands out because we do not serve what is typically expected. Our food philosophy is to keep cooking techniques unique and simple by using meats and seafood that are locally available and cooked with mild house ground spices.

Pemba the Chef and Owner was born in Kalimpong a small hill station in the foothills of the Himalayan mountains  in India. Cooking started very early at her mother’s kitchen where she learned to blend spices and cook some beautiful curries. She worked for Royal Caribbean Cruise lines  for 12 years where they had the opportunity to see beautiful places and work with people from around the globe who were only too happy to impart their knowledge and expertise.

For the love of cooking and sharing in the spring of 2008 Pemba built a small kitchen in Market Square, and after much success she opened Tibetan Kitchen  at the Broughton Street location and has been busy ever since.

Pemba believes while using fresh local ingredients one does not have to use a lot of different spices hence our curries are cooked very mild using only a  few selected house ground spices, We  use cashew  to substitute  dairy products in our sauce so our curries are dairy and gluten free.

Please come and enjoy food cooked with care and love.

www.parrybaysheepfarm.com