"For over 20 years, three dishes have had fans flocking to this momo-mad city’s only dedicated Tibetan restaurant: the spicy then-thup soup with hand-pulled dough, aromatic bamboo rice finished with wine and served in a bamboo jar, and, of course, the momos. Their thin, adeptly pleated dough and juicy pork filling surpass many of those found at momo shops that have proliferated the city. What else has worked in the favor of this no-fuss Oshiwara spot is that it’s consistent and affordable every time. Fittingly, this spot with red tables and chairs, and color-blocked red-orange-yellow walls is less about the atmosphere, and all about the food. If you’re branching out from the essential three items, ignore the Chinese menu at the back of the book, and go for pork spare ribs, thukpa, and jasha sausages. " - roshni bajaj sanghvi
