Snow Lion Restaurant was one of only 2 Tibetan restaurants in the US when opened in 1987.  Authentic Tibetan food featuring plenty of liver, mutton and barley would not titilate American plates only to fuel the bodies of Tibetans during the country's harsh winters. The Snow Lion adapts the food to flavors that appeal to many, yet are based on traditional Tibetan ingredients.   The use of spices and herbs as well as cooking techniques of Tibet are influenced by her geographical and cultural neighbors including China, India, Nepal and Bhutan.  Owner Jigme Norbu's interpretation of his native Tibetan food reflects the spices of his multinational life.  Born in the states, he also lived in India, Nepal and Japan.  His unique seasoning blends are guarded as trade secrets, but coriander, turmeric, cumin, garlic, chili and pepper are often used in most dishes.  Food sharing is a spiritually revitalizing experience in Tibetan culture.  The Snow Lion strives to offer every guest a relaxed, pleasing and enjoyable meal along with a happy dining experience.