Tashi Delek Cuisine

Steamed Momos

Thin-skinned Tibetan dumplings with a savory meat or vegetable filling, served with a fiery house chile dipping sauce

Fried Momos

The same filled dumplings pan-fried to a golden crisp on the bottom — slightly richer and crunchier than their steamed counterparts

Thukpa

Tibetan noodle soup with hand-pulled or dried noodles in a warming, deeply savory broth — a soul-restoring bowl on cold Bay Area evenings

Shapaley

Tibetan fried meat pies with a thick, doughy crust encasing spiced filling — hearty and satisfying, best eaten fresh and hot

Tingmo

Steamed Tibetan bread with a soft, pull-apart layered texture — a good vehicle for soaking up stews and curries

Butter Tea

Traditional Tibetan po cha — a salt-forward, richly fatty tea that is an acquired taste but the authentic way to round out the meal