Tashi Delek: Tibetan, Nepalese, Indian & Bhutanese in El Cerrito
- Melanie Wong Apr 10, 2014 06:05 PM
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
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.
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
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).
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.
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.
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.
I stopped by a couple days ago and got the sha bhaley (beef fried dough dumplings) (the bh is pronounced as an aspirated p, as the kind waitress explained to me), and the shamu datsi (mushrooms with "homemade american cheese"), as I haven't had Bhutanese food before.
The shamu datsi was indeed mushrooms served in a very unvreakable cream/cheese sauce. It had a bit of funk, and some research has lead me to believe that it is often a cheese made from yak or goat milk, but known for its' melting properties. People often use feta and cream cheese as a substitute, or laughing cow. I don't know what they use here, but it is definitely not just velveeta or kraft. The server warned me that Bhutanese food is very spicy asked if that is okay and I responded that it is, I like spicy food, an d the dish arrived noticeably spicy, but less spicy than I would have made if I were making it for myself. In general this genre of dishes seems to be fresh green chili in the homemade cheese sauce, so the spiciness could easily be changed. I might ask for more next time--I think I got 1 jalapeno in 3 longitudinal slices in this version.
The sha bhaley were well seasoned, even without the delicious house-made hot sauce which accompanied them. They were beef and onion filled lightly-raised buns that were deep fried. The topside had a very thin dough layer, while the bottom had a thicker layer, which remained less cooked, and I actually enjoyed a bit for texture.
The entrees are served with (perfectly cooked) basmati rice and an appetizer of dal. The dal was very soothing--it was thinned, to soup consistency and contained noticeable cumin and mustard seeds.
I'll definitely make an effort to return sometime when it is less hot for the then thuk.