"We decided to take a day trip to Plattsburgh to try something we never tasted – Tibet, Nepali and Bhutanese. It was well worth the 2 1⁄4 hours drive up and a bit longer on the way home in some heavy rain. Inside, the exposed brick walls are decorated with frame-shaped photos of the Himalayan life, while paper lanterns and bung of the Tibetan prayer flags hang on the ceiling. The dining room is small and may hold 25 -30 customers. There are also a few tables outside on the front sidewalk with a awning on top. We arrived on Saturday at 5:30 and wore two of the few remaining seats. The hostess immediately gave us menus and a carafe of ice water. The menu is divided into appetizers, side orders, Momo dumplings) and Entrées from the three ethnic kitchens. There is also a separate beverage menu that explains at its top that all house wines are from Trader Joe. They also offer soda, bottle of beer and a variety of teas. We went with the bottles of beer, everyone enjoys a Lake Placid Ubu $5 per). The two of us definitely agreed that we wanted to try the Momo $11.25 for eight dumplings. These are native to both Tibet and Nepal and can consist of meat or vegetables covered and damped in flour pastry. There are eight on order and they are served with a shredded cabbage salad and a moderately hot sauce. We chose the mixed variety that gave us two vegetables and three chickens and beef. The vegetables and the chicken were our favorites as they had both really beautiful combinations of spices and flavors. The beef was a little less moist and not so tasteful. My wife chose a Tibetan dish for her entrée, Shapta $16.75) – meat with seasonal vegetables, garlic, ginger and served either rice or drobuk. My wife chose beef for her meat, and if you ask yourself what Drobuk is, it is steamed, white flour dough bread. And that's what she chose. Once again, the thin slices of beef were on the chewing side, but the spit on beef and vegetables, and the broth on the bottom of their bowl were absolutely delicious. Teaching the pieces of Drobuk allowed her to soak all the broths to fully appreciate this preparation. My selection was served from the Bhutanese cuisine on the menu, Tsipsha Paa $16.75) – three large, slowly baked pork ridges with veal in a mild pepper powder with white rice. It is supposed to be a delicacies enjoyed during the annual rituals. The ribs were very delicate and coated with a very light dough and seasonal as I never had before. The Kale was delicious and I used every rice to clean up and enjoy the sautéing oil on the bottom of my plate. I could definitely make this an annual ritual! We had no idea what Tibetan butter tea was Suja, but he sounded very fascinating. It was listed both in the appetizer menu and in the beverage menu. We asked our server about it after we had placed our food order and they answered that they thought we had enough food with what we had just ordered. I saw it later on Google to satisfy my own curiosity. She was right, too, we had a lot of food to fill us. I don't want to forget that every one of us was asked how sharp, on a scale of one to ten, we wanted our ducks. My wife chose six and I said a little less than her. I could still taste some spiciness in my dish, but not too sharp. If we don't find someone who offers this kitchen closer, we might need to plan more trips to explore Plattsburgh. I will take her word that the food is authentic, and you can say that a lot of care has gone into preparation for this food."
