Tues-Thurs 5pm-10pm; Fri and Sat 5pm-10:30pm; Sun 4:30pm-9:30pm; Thurs and Fri 11:30am-2:30pm.
As more than half a million Tibetans fled their country and settled in India, they learned to adapt their cooking to local spices and ingredients -- exchanging goat for yak meat, for example.
Here in the United States, lamb now takes its place in dishes like Lhabu Dhikrul (lamb, daikon radish, and spinach, simmered in broth and served with ting-mo, a steamed bun) and Luksha Shamdeh (lamb curry marinated in yogurt and herbs). Other meats figure prominently on the Tibetan menu as well; Phingsha is sliced beef or chicken sauteed with bean thread strings, sliced potatoes, and green peas and flavored with ginger and Emma (Tibetan peppercorn); Jhasha Himalaya combines chicken with a spicy tomato and herb sauce, and Shaptak is a sliced, marinated beef steak pan fried with red and green peppers in a spicy tomato, onion and ginger sauce served with Bhaley, a fried flat bread.
The most popular Tibetan dish, and one most familiar to Westerners, is momos -- a sort of thick-shelled potsticker stuffed with either beef, chicken, or vegetables and served with a spicy soy sauce. Lhasa Moon offers a combination plate with all three varieties.
Hand-rolled noodles are another favorite, in dishes like Gutse Rithuk, with lamb, daikon, and spinach; and Mothuk, a soup combining momos with bean threads, mushrooms, and fresh spinach. Most dishes on the menu can be ordered as a full dinner with soup, salad, and a choice of bread or rice for only $5 extra.
After dinner, try a cup of Indian-style chai, flavored with ginger and cardamom -- or, for the totally adventurous, the Tibetan butter and salt tea known as Bocha.
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