PROFILED BY DE GROOTS MEDIAThe traditional fare of Tibet is a reflection of the nation’s hardy people and its rugged, majestic terrain. The Tibetan Kitchen opened in 1996 and was the first Tibetan restaurant of her kind, growing to two locations in Brisbane. Since opening, it has proven to be very popular among those who are willing to sidestep the regular Asian eateries, although Tibetan cuisine has been likened to Indian fare. The menu is diverse and yet never overcomplicated with key flavours playing an important role in each dish. Some meals are hearty and would be a godsend after a day’s hiking in those Himalayan mountains.
For starters there are some interesting and flavoursome morsels to choose from such as the namche ko momos – delicious Tibetan meat or vegetarian dumplings with coriander, ginger and garlic, which are steamed and served with a homemade chilli chutney. Or there is the aloo chop – a famous Tibetan dish comprised of delicious potato patties combined with a variety of Nepalese herbs and spices, coated with a chickpea batter and accompanied with homemade chutney. For mains there is a great variety to choose from whether it be vegetarian, meat or seafood. Recommended, however, is the aloo ping – a classic meal of tender lamb pieces with rice noodles accompanied with two tea momo dumplings. The Tibetan Kitchen is well worth checking out, and is great for group bookings and something a little different.
Ben Upton, May 2009