Tsampa

Woe to would-be Buddhists who think that you must become vegetarian to reach a higher spiritual plane.  Tibet, home of the Dalai, relies on its pastures and farms as much as the next unindustrialized area.  That means a culture that uses meat, and uses meat proudly.  Take that, Richard Gere.

At Tsampa in the East Village, you won't find yak or mutton, but chicken and fish are New York resources that are great substitutes.  The momos, or Tibetan dumplings, can be ordered with chicken or vegetables, are musts.  Other appetizers include chilled spicy potatoes on fresh greens and shiitake pancakes. 

The menu proudly states that all the chicken used is organic.  The Tibetan chicken, a curry dish, is marinated in herbs and served with potatoes and rice.  The sauce was thick and bland, with none of the subtle pokes of flavor found in Indian or Thai curries.  A better option for the lay-person (to Tibetan cuisine) are the noodle dishes.  The Tse Gyathuk Ngopa is a baked noodle dish (but more reminiscent of pan-fried noodles than lasagne) that came with a heaping amount of vegetables.  The noodles were cooked to the desired crispness, never soggy, and the texture was just right for soaking up the garlic-ginger sauce.  Desserts include basmati rice with yogurt and raisins, Tibetan ground barley with yogurt and honey, and green tea ice cream. 

A cup of traditional butter and salt tea is a good way to end the night, as you relax to the prayer-like music on continuous play.  The two low-lit dining rooms are minimalist, with images of the Dalai hanging all over.  Sip your tea and thank him for this state of transcendence you're in as you digest. 

Tsampa
212 9th St. (btwn 2nd & 3rd)
212-614-3226
Appetizers: $3-$5, Entrees: $9-$16

Comments

[Jacob]

Their chai, although served piping hot, was rather bland and lacked the creaminess of other chais. The entress, however, more than made of for it. oooohhhh.. those noodles are so delicious. Maybe it was just a bad day for the chicken?