454 Brunswick St, Fortitude Valley, Qld
While its management is Nepalese, this restaurant offers Tibetan as well as Nepalese food that seems made for vegetarians. The food is hearty in the extreme and very satisfying. We began with Mount Everest Soup, consisting of dumplings, vegetables and long strips of firm tofu in a mixture that recalled the Thai Tom Yum, and Nepalese samosas, perhaps a tad drier than their Indian cousins, that were served with cutney. For a main meal you can’t go past the good old Dhaal Bhat of lentils in a thin gruel, potatoes and carrot cooked in a sauce, and rice accompanied by some cabbage on the side; the serve in so generous it comes on its own tray. We enjoyed a vegetable dish, Kauli ko Taraki, that contains cauliflower, potatoes, green peas and tomatoes, and a Tofu Curry, in which large pieces of soft tofu came in a broth that seemed to be made of milk and lemon juice. There is a variety of breads, among them the strongly flavoured chilli bread. This is a cuisine for healthy appetites rather than picky eaters, and they do it well at the Tibetan Kitchen.
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