Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > San Francisco Bay Area >
Apr 10, 2014 06:05 PM

Tashi Delek: Tibetan, Nepalese, Indian & Bhutanese in El Cerrito

Has anyone tried this spot? The menu has several dishes I've not noticed elsewhere.

Tashi Delek Restaurant
11224 San Pablo Ave
El Cerrito, CA 94530
(510) 232 - 9316

  1. Click to Upload a photo (10 MB limit)
  1. Like American Cheese with????

    GREEN BEAN DATSI - (Bhutanese dish) Homemade American cheese & chilly 8

    SHAMU DATSI - (Bhutanese dish) Shiitake mushroom, American cheese, chilly 8

    I hope and trust its farmer's cheese and not Kraft!

    4 Replies
    1. re: Ericruo

      Crossed into Assam from Bhutan yesterday! Loved the green bean datsi and the shame datsi and most of all the spicy ema (chili pepper) datsi the first 6 or 7 times we had them. After 3 weeks in Bhutan, not sure I could look at one of these dishes again for a few months...

      Definitely a farmer's cheese.

      I think Tashi Delak means Welcome.

      Do they have momos? Dumplings which can be quite good filled with meat or cheese and onions.

      Enjoying the Indian food in West Bengal (e.g. Kolkata thanks to psb of this list who I met at the China Village chowdown) and Assam. So much better than anything we get. Complexity of flavors in the stuffing of a chili chutney yesterday at Dynasty Hotel in Guwahati was astounding. Interesting topic I will return to when we get back, is why American Indian food is so comparatively unsophisticated.

      Regards from Shillong.

      1. re: Thomas Nash

        Yes, momos and shabalay. There's a menu page at the link Melanie provided.

        1. re: Thomas Nash

          >Enjoying the Indian food in West Bengal
          >(e.g. Kolkata thanks to psb ... chili chutney
          >yesterday at Dynasty Hotel in Guwahati was
          >astounding. Regards from Shillong.
          Oh you didnt ask for recs for Guwahati/Shillong ... however I only lived there for some months between ages .1 and about 1.8, so my dining out was limited.

          Did you have any of the Super (Bhoot) Chillis? They are from that part of IND.

          My parent designed/built a good part of the airport there, should you have flown in.

          >Interesting topic I will
          >return to when we get back,
          >is why American Indian food is so
          >comparatively unsophisticated.
          BTW, I have actually found a very good source for Bengali food in the South Bay. However it is by contract not a resto. We had a very, very good ROHU KALIA on Monday ... OMG. (and DAL and SHUKTO, and KOCHU BATA, and MALAI CHINGRI and and DEEM and NUTUN GURER SHONDESH, and MOCHA (banana plant blossom, although i dont really like mocha/thar), and BEET CHOP ... maybe forgetting 2-3 things).

          ok tnx.

          1. re: psb

            Oh, please, please expand on this source of Bengali food in the South Bay. Can non-caste folks partake? I am drooling.

            Wish we had visited the GAU airport and avoided a 12 hr train trip from hell to NJP at Siliguri.

      2. Looks BART-able, so perhaps I'll check it out. Interestingly, the first restaurant I ever went to in what is now "Himalaya Heights" in Queens was also called Tashi Delek (apparently a generic greeting). It also promised Tibetan-Nepali-Bhutanese.

        Don't see any Yak on the menu. There's a yak ranch in Colorado that NY Himalayan joints get theirs from, so maybe that's a future possibility.

        I notice the owners are named Kunkhen Sherpa and Pasang Lama, which sounds like people you'd want to be getting your Tibetan food from.

        1. I just finished reading "Beyond the Great Wall" while on a plane and have been itching to make many of the noodles myself, but might stop by and check out the thain thuk here. According to Duguid, then thuk is the Lhasa dialect name for rolled out and cut noodle squares. Those at Tashi Deleka are listed as hand-pulled.

          3 Replies
          1. re:

            Go! The noodles were one of the dishes that caught my attnetion.

            1. re:

              As a basis of comparison, you might also want to check out Cafe Tibet's then thuk--- these are "hand-pulled" as well. I'm not sure how the dough is made, but the irregular pieces that end up in the soup are torn by hand and directly into the soup.

              1. re:

                Here's an article on how "then thuk" noodles are made. Apparently, "then" implies that pieces of dough are pulled off a strip, not cut, like Xinjiang Ding Ding noodles.


                1. I've had lunch there a couple of times. Overall very good food and service in a very nice space.

                  Great daily lunch specials with soup, bread, papadum, rice and curry. The veggie pakoras are a wonderful demonstration of how to deep fry something perfectly.