House of Tibet Kitchen Restaurant Review: This Teele Square restaurant gave greater Boston its first taste of authentic Tibetan cuisine. Not much has changed since the place opened. The dining room is den-like in its coziness: incense burns near the register; historic oil paintings hang on the walls. The owner prepares everything herself and the food is heavy on peppers, beef and potatoes. Highly informed by hearty mountain cooking and the spices of India, typical dishes include drethuk, a chicken and rice soup made all the more flavorful with the addition of garlic, ginger and daikon; and the spicy sliced yaksha shaptak with jalapeños, onions and peppers. Don't miss the ubiquitous Tibetan dumplings or momos --- pungent, meat-filled, intriguingly chewy pockets. For dessert, round out your Tibetan experience with a sampling of kushu dhurma, similar to applesauce but with the addition of roasted barley. |
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RESTAURANT AWARDS 2013
Check out the 2013 edition of GAYOT's Annual Restaurant Issue, which features the Top 40 Restaurants in the U.S., Rising Chefs and more.
