Jimbu Himalayan

Momos

Handmade Tibetan dumplings, available steamed or fried, with a thin wrapper and a savory filling — the benchmark dish for any Himalayan restaurant, and the reason regulars return

Thukpa

Tibetan hand-pulled noodle soup built on a rich broth with vegetables or meat — deeply comforting and more complex than it looks on the menu

Tingmo

Soft, pillowy steamed spiral bread — a natural partner for stews and curries, and one of the most distinctly Tibetan items on the menu

Shapta

Stir-fried meat (often beef or yak) with Himalayan spicing — bold, dry-fried, and much more assertive than most Tibetan dishes

Butter Tea

Traditional Tibetan po cha — salted, churned with yak butter, and deeply polarizing for first-timers; worth ordering once for the experience alone