A Himalayan Dish a Day: Tingmo at Tashi Delek Momo Palace

Editor's Note: This week, the Rubin Museum of Art is releasing a guide to Himalayan shopping and dining around the city, with discounts for meals at Tibetan and Nepali restaurants. So we're shining the spotlight on some Himalayan dishes we've loved around town. Hit up these spots with the guide in hand for a discount off your meal. You can get your own free copy of the guide with admission to the museum; you can also enter our giveaway here to get it mailed to your door.

[Photograph: Robyn Lee]

As important to Himalayan food as sliced bread is to Americans, fluffy steamed tingmo is the best starch to soak up the curry-like sauces and pungent pickles of Tibetan and Nepali cooking. This tingmo has the sweet, thin outer skin of Chinese mantou, but also deep folds greased by a little bit of oil. Tear it up into small chunks and get ready to swipe it through that rather appealing-looking plate of braised tongue.

10% off your purchase with the Rubin Museum's guide. Win your copy here.

Tashi Delek Momo Palace

37-67 74th Street, Jackson Heights(map)
646-203-9938

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