Jhasha Khatsa, left, and Sha Momos are the two popular dishes at the Tibet on Hudson Restaurant. Wheat is another Tibetan staple, Losang Gyatso noted. Thenthuk or handmade pasta, made from wheat, is served with beef and vegetables and flavored with onions and garlic. The pasta items can be ordered with or without meat. Meat, especially beef, forms the basis of many Tibetan dishes.
People have to rely on meat and dairy from cows and yak.
The restaurant serves a lamb or chicken curry with potatoes called Khaji Shamdeh, an inspiration from Indian cuisine, according to him. Losang Gyatso had previously owed a restaurant in San Francisco. The purpose of opening this restaurant was to serve home-style and authentic Tibetan cuisine. The restaurant's two chefs, Tsewang Dorjee and Tashi Bhutti, are both from Tibet. The restaurant is open Tuesdays through Sundays, only for dinner, between 5 and1 p.m.