YETI Special Tibetan Non-Veg Platter
If you ask anyone about Tibetian Food in the country, chances are the buck will stop at Momos and Majnu Ka Teela. As a country we make perceptions so easily and it’s difficult to change them. So when we got the invite to break these perceptions, we happily grabbed it.
YETI - The Himalayan Kitchen was opened a couple of years back at Hauz Khas Village and it has been getting rave reviews since inception. They majorly serve Nepalese, Tibetan and Bhutanesecuisine with a dash of Arunachal & Meghalayan recipes, thus the name signifies having Himalayan in it. The food of Himalayan states is famous for the very intriguing style of cooking, indigenous flavors, herbs, and spices.We went there last Thursday noon. As soon as we entered, we could get the feel rawness of the mountain states. With the décor resembling to a Tibetian house, one could feel the warmth of a ‘Pahadi’ home. We settled at the table overlooking the Hauz Khas Fort and started our usual chat with the manager. The manager took us to the history of the restaurant and gave us the insight about Himalayan cuisine. He suggested the dishes to be tried and we ordered them. While waiting for the food, I picked up one of the books lying there and started flipping through. I realized the how diverse and vibrant is Himalayan culture.
Tibetan Momos (Chicken & Mutton)
Coming to the food, we were served following cuisines:· YETI Special Nepali Veg Platter (comprises Aloo Sadeko, Bhuteko Chana, Wai Wai Sadeko & Tingmo)· YETI Special Tibetan Non-Veg Platter (Gyuma, Lowa, Cheley, Shapta, & Tingmo)· Tibetan Momos (Chicken & Mutton)· Bhutanese Chicken Datchi with Steamed Rice· Sweet Lime Soda (to defuse the firey flavors)Aloo Sadeko, sautéed potatoes marinated in tangy Nepali spices with a sprinkle of sesame seeds. It's one of the best potato dishes I have ever had. The tingling of spices dances on your tongue.Bhuteko Chana, stir fried Bengal gram in Nepali spices. Perfect blend of spices had livened up the Bengal gram. It was somewhat similar to the preparation done in Punjabi homes.Wai Wai Sadeko, dry Wai Wai noodles tossed with onions, tomatoes, green chilies and a dash of lemon. The most demanded noodle brand among the North-Eastern community was spiced up with this intresting preparation. It reminded us of ‘Jhal Moori’ of Kolkata.
YETI Special Nepali Veg Platter
Tingmo, steamed Tibetan bread/bun. It’s a soft layered bread. A good accompaniment with spicy food. They serve it with most of the dishes.Gyuma, Tibetan blood sausages. It’s made with blood, minced meat and flour and is sautéed with pepper and onion. The sausage skin was dry, rubbery and the filling inside were firm.Lowa, Goat lungs cooked in traditional Tibetan style. It’s spongy, chewy and full of spices.Cheley, Tibetan style buff tongue sautéed with vegetables and spices.Shapta, thinly sliced buff sautéed with onions, garlic and spices.Tibetan Momos (Chicken & Mutton). The best momos in the town, soft and juicy. They were served with red chili sauce and peanut sauce.Datchi, it’s a national dish of Bhutan, generally served with Ema (chilies). Datchi means cheese. So it as a chilies in white gravy. It goes well with rice or bread. We ordered for Chicken Datchi with steamed rice. It was flavorful, with the creamy texture (because of cheese).
Datchi
Our overall experience was of the excellent. The food was different and challenges the Indian palate. We would love to be back here again to try some more stuff.P.S. The food is fiery hot and if you don’t prefer it, can ask the chef to mellow down the spices.
