Summary
You may be asking yourself, "Don't we have two Tibetan restaurants on State Street already?" The answer is, "Not exactly" Both Chautara and Himal Chuli serve food representative of the same central Asian highlands as Tibet, but focus on Nepali cuisine. One major difference here is Tibet's climate, which precludes rice crops; their main grain is barley, and many dishes are made with barley flour.
1 say that the dishes are straightforward, but the names aren't. Bashful diners should be prepared to meet with kindly encouragement to just give the Tibetan names a try, rather than using the accompanying number. (The menu is imperfectly written and printed, so there's a small chance you'll be working off a typo. The delicious #18, a bowl of beef, rich broth and daikon, is called gutse drilthuk, not "guste" as written.)There's a pleasant amount of imperfection at Taste of Tibet, particularly woven throughout a level of service I'd call "sweet." The staff won't amaze you with crisp delivery and extensive wine pairing knowledge. But they'll make you feel at home without coming off as unprofessional.See the full content of this document
Extract
Taste of Tibet Hits a Happy Medium
Taste of Tibet hits a happy medium
Try this cousin of Chinese and Indian cuisineBuddhism places value on the concept of moderation and temperance known as the Middle Path. You might think of it as a "happy...See the full content of this document
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