Tibetan food at your service

Clustered houses, endless narrow lanes and numerous single-room shop-cum-residences carrying the message of ’Free Tibet’ is the trademark of Tibetan Colony in Majnu ka Tilla. The narrow lanes may get narrower as you move inside but the delicious smell coming from the chain of small restaurants seems to follow you unless you succumb to satisfy your craving stomach and taste buds. These restaurants are also a major craze among the students of North Delhi University Campus. Students are ready to find any excuse at the drop of the hat to visit this place. Ankita Rai, a Miranda House student says, "I just love the steamed momos and Tingmo (Tibetan steamed bread) at Majnu ka Tilla. Since it’s nearby, I keep on going there for a bite in between classes. Sometimes I also bunk my classes to go along with my friends." It’s also favourite among a lot of North-Eastern students living in North Campus. "Our food habits are mostly similar to Tibetan food. It is almost another home away from home," says Themp who studies History in Daulat Ram College. With most of these restaurants being passed on from generation to generation, the flavour remains same. It has also helped these hardworking Tibetans to keep alive and stay close to their traditions in exile. "Our restaurant was started by my father-in-law, Karchung. We have been running it for 25-30 years now and it gives us a feeling of being nearer to our roots," says Thantse Dolma, of Tee Dee restaurant. And indeed the welcoming ambiance of this modest restaurant makes you sit for a little longer. Dolma Choezon story is no different. Carrying the legacy and culinary art of her mother Tsering Dolma, she manages Dolma House, which is another restaurant famous for its Tibetan specialties. "Some of our delicacies include Gyuma (sausage), keema Thenthuk and mutton momos. We are also the only people who make our traditional fruit beer which is quite famous among the students and other visitors," says Dolma with pride. Apart from the privately owned restaurant there are also guest house-cum-restaurants owned by Dharmshala and run by Tibetan monks. Though these days one can find only the locals sitting around but come winters and it’s hard to find any space to sit. "It’s winters when a lot of people from all over Delhi come here but at that time most of the devotees come here to visit monastery. Hence our place is flocked by foreigners, Ladakhies and Tibetan monks," explained the monk managing the Seraje Tehor Welfare Society, who doesn’t want his name to be revealed. Wongden House, New Rinchen, Lhasa House, Loseling are a few other restaurants that draw a lot of visitors.Just behind Majnu ka Tilla is another Mecca of food lovers. Buddha Vihar near ISBT is also favourite among the avid shoppers. Rows of shops lined up at this small place, tempt one to stop by and bargain a little bit more. And it’s here between these shops that will lead you to Open to Air Restaurant. "Ours is the only vegetarian restaurant here. We have been successfully running this place for past 20 years. People along with family come here even from Noida and Gurgaon. In winters we also get visitors from Bhutan, Sikkim and Ladakh. Our specialty includes Singapore noodle and special chowmein," says L Dorje, owner of the Open Air Restaurant. Established in 1972 Shakura Restaurant is another well known eating outlet here. Passang, the owner of the restaurant, explains the reason behind the success, "We are the only people who make our own noodles here. It adds up to the flavor and gives another quality to our food preparations, which you won’t find anywhere else. People savor our food." Lured by the success that these restaurants are relishing, many new restaurants are coming up and trawling the place. While the authenticity of their food cannot be guaranteed, these places nevertheless are capable to cater to the needs of hoards of customers looking for good Tibetan food. All you need to do is grab a vehicle and drop by.