THIS RESTAURANT IS CLOSED Tashi Delek

THIS RESTAURANT IS CLOSED Tashi Delek Restaurant Review:

American Tibetan restaurants tend to forgo the cuisine's more eccentric, adventurous native ingredients (yak meat, yak yogurt, breads and pastas made from barley flour), using beef, cow's milk yogurt, and wheat flour breads and noodles in their place. Local Tibetan chefs draw inspiration from Lhasa's more refined urban restaurants, which in turn borrow from nearby China and India. The result is a milder, less oily fusion cuisine, with dishes that seem familiar, such as momos (a Tibetan dumpling not unlike Peking ravioli) which provide an accessible introduction. Try momos of gingery minced beef, Italianate ricotta-parsley, and custardy tofu with a piquant tomato-based dipping sauce. Chinese-inspired noodle dishes include shel thuk ngol pa, a lo-mein-like stir-fry of noodles, vegetables and chicken presented in a sizzling skillet. Tsel curry leans Indian with a mild yellow curry of root vegetables and green beans. For dessert, don't miss the deysee, a sweetly spiced rice pudding. The bright, pretty storefront features well-spaced tables, a big portrait of the Dalai Lama, and gentle, friendly service.