For few people, let me explain what Thukpa is. Basically, originated in eastern part of Tibet it is a noodle soup, made with Chicken or Veg broth, an appetizer to keep oneself warm. The dish is quite popular in north east India, Nepal and Bhutan.
The menu for the fest is neat, small with limited variety. This is what they are offering...
- Sugpa Momo
- Rasha Momo
- Chur Tse Momo (V)
- Ijang Khu Momo (V)
Pathuk was hand rolled pinch noodles with with veg simmered in broth. It was also served hot and could have tasted better with more seasoning, spice, though chef Tenzin graciously explained that this is the way it is made. Basically thukpa is made in non-veg but for the masses, he prepared veg too and did justice with it as well. Happy!
Gyathuk was more like regular Chinese noodles with veg simmered in hearty broth. Filling dish with loads of veggies and healthy punch!
One portion of Thukpa and one portion of Momo could be a choice for the palate to enjoy each taste. We moved on to cheesy Chur Tse Momo. Yes the steamed dumpling was filled with cheese and vegetables and what else do you need!? Love it!
Ijang Khu Momo, green colored one was power packed with geen veggies, chives and celery. Totally yum! I must say, the skin of momo was quite translucent and loved the way it was steamed. Both types of Momos tasted best with Black Beans chilli sauce, Chilli Vinegar, Shriracha sauce, Chilli Coriander and Tomato Chilli sauce. One can make their combination and enjoy their portion.
I wish they had more of vegetarian options. How can I forget to mention, Reena offered us for the A La Carte to choose and we settled for the Kagayaki Roll Sushi. Vegetable tempura and tenkasu rolled in sticky rice was awesome. Crisp and crunchy from outside with smooth fillings inside. It was sooo good.The taste still lingers in my mouth. Recommended!
Do visit the place and treat your taste buds with scrumptious hot momos and thukpa in the rainy weather.