A pocket-friendly destination for Tibetan food

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Kolkata is the melting pot for various street food, and Tibetan food is one such delicacy that captures the city dwellers’ hearts and minds. A plate full of juicy momo with fiery sauce and clear soup is the comfort food for many when the mercury drops down. Denzong Kitchen is a pocket-friendly option and rules the heart of students for its offerings. However, aside from momo, there are other Tibetan delicacies that significantly fewer people want to explore.

Kothey

Let’s first make it clear that momo originated from Tibet, and in Nepal, another variety of momo evolved, which is known as kothey. I first encountered kothey at Kathmandu and since then fell in love with this.

Chicken Kothey in Denzong Kitchen Kolkata

Chicken Cheese Kothey is a half fried and half steamed momo. The frying leaves the outer skin slightly charred and crispy, which gives kothey an exciting texture. While the filling of chicken and cheese retains its juiciness and creamy finish from cheese.

Being a frequent eater at Denzong Kitchen, I observed that the circular kothey size becomes smaller day-by-day – this is disappointing!

Shapta

Chicken Shapta in Denzong Kitchen Kolkata

Chicken Shapta is a Tibetan gravy. However, at Denzong Kitchen, this is prepared as stir-fried meat. The preparation is slightly spicy with flavors of chili and ginger. They toss chunks of boneless chicken with soy sauce, tomatoes, capsicum, and spring onion.

A good option for evening snacks. It is not a bad combo in the winter evening with rum and coke.

Phaley

Chicken Phaley or Sha Phaley in Denzong Kitchen Kolkata

Chicken Phaley or Sha Phaley is a deep-fried dough preparation stuffed with minced meat. Meat is sautéed with ginger, garlic onion, and chili and stuffed inside the dough. The dough is semi-circle in shape with a crimped edge. The outer layer is crispy and filled with juicy and flavorful meat.

Like momo, a widely loved breakfast menu in the Tibetan community. Unfortunately, I do not find this a regular on their menu.

Thukpa and Gyathuk

Chicken Thukpa is a famous soupy noodle from the Himalayan region. Belonging to Tibet, this recipe came to India with its Tibetan migrants. Loaded with vegetables, chicken, noodles, and all dunked in a yummy broth. The flavor of ginger adds a zing to the refreshing broth.

Gyathuk is another variant of thukpa. Chicken Gyathuk has Chinese noodles or spaghetti added to it with chicken and egg. The soup is a bit creamy and topped with an omelet. These heartfelt dishes will make one’s winter warmer.

Conclusion

Pricing is budget-friendly, but recently there has been a drop in quality. Consistency is the key even though if the eatery needs to increase the price a bit.

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