Tibetan Kitchen
1/59 Hardgrave Rd, West End Qld
This restaurant bills itself as ‘Tibetan, Nepalese, Sherpa’, but after an introductory plate of spring rolls the food we enjoyed was from the subcontinental side of the menu. We chose two types of dahl, one plain (with ginger, garlic, tomatoes and onions) and the other of fresh spinach plus all-of-the-above. It’s a good dahl, thick almost to the consistency of porridge, straightforward rather than delicate in its flavour, and generously served in deep bowls. As main dishes we went for Aloo Chanako, a dry chickpea and potato curry with ginger and garlic, and the sweetish Pharsi Ko Tarkari of pumpkin with mustard seeds, chillis and onions. Both dishes came with lashings of fresh coriander which complemented them well. As the restaurant says, this is food from the top of the world, and there’s a hearty, sustaining, keep-out-the-cold feeling about it one imagines being very appropriate to the Himalayas. But this doesn’t keep it from being a most welcome meal on a winter’s night in a much more temperate part of the world!
