喜马拉雅的食物是惊人的优秀代表this city: You can find yak-butter tea and the doughy, juicy meat-, veg-, or cheese-filled dumplings known as momos, versions of which feature prominently in the distinct but often overlapping cuisines of Nepal, Tibet, and Bhutan, everywhere from the Lower East Side to Ridgewood. This sort of food has proliferated so much in Jackson Heights and neighboring Woodside, in fact, that some have taken to calling the area Himalayan Heights. We’ve rounded up the best places in New York to go to for said momos and tea, plus Indian-influenced Nepalese curries and thalis; Chinese-influenced Tibetan spicy noodles; the cheese-and-chile Bhutanese dish known as ema datsi; and other specialities of the Himalayan region.
这Absolute最好的
1。伍德赛德咖啡馆
64-23百老汇，伍德赛德；347-642-3445
这re are a lot of momos in this city, but not a lot of momos that taste like the chile-momos at the pleasant Woodside Cafe, which once offered Italian food in addition to classic dishes of Nepal, but now deals exclusively in the latter. These perfect, fat little packages of dough, twisted neatly at the top and filled with your choice of juicy ground beef, chicken, pork, or vegetables (beef comes recommended), are fried till their chewy exteriors are also crisp, then slicked in an appealingly pink sauce that’s equal parts spicy and sweet, and hopelessly seductive. Strewn with sautéed peppers and onions and snips of fresh cilantro, they’re a true pleasure. Other standouts include the traditional set meals known as thalis, which arrive on a gleaming, round platter, featuring little piles or dishes of mustard greens; black-eyed peas; roasted soybeans; lentil soup; and chutney, plus a choice of curry and jasmine or “beaten” rice, for which the grains are flattened into crunchy, dry flakes. The wai wai sadeko, a chaat made with creamy spiced chunks of potato, little curls of dried instant noodles, red onion, cilantro, lemon, and green chile is so good, we would eat it right now if we could.
2。达瓦的
51-18 Skillman Ave.，伍德赛德；718-899-8629
我们很抱歉,但你必须疯狂啊ff the side of the menu that’s not labeled “Himalayan-inspired” here — unless you’ve got an allergy or something, in which case, enjoy the New American food, we’re sure it’s great. (The chef, who was born in Nepal, went to culinary school in the U.S. and worked at Mercer Kitchen and Reynard). If there’s nothing holding you back, you’re in for a true treat, or several of them, in the form of, for example, the “pork chilli,” a Bhutanese-style stew bobbing with tender, bite-size chunks of fatty, slow-cooked meat and heady with hot red chiles, plus ginger, scallion, and fermented bamboo shoots. It comes with the steamed bread known as tingmo, this version made with tangy whole-wheat flour and coiled beautifully into a roselike bun. The thenthuk, a mild but complexly flavored soup, is also excellent; its bone-marrow broth is flecked with hot chile skin and tiny branches of dill, and rich with chewy beef, silky tears of noodle, translucent coins of daikon, and the occasional salty exclamation point of a fermented black bean. The whole-wheat momos are good, too, though outshone by the exceptionally bright, slightly sweet tomato-and-fenugreek purée they arrive on.
3。Dhaulagiri厨房
列克星敦大街124号。第28街；917-675-7679
In the sea of restaurants in Manhattan’s Curry Hill, Dhaulagiri, whose original location was in Jackson Heights, stands out not only as the only Nepalese-Tibetan place among them but also for serving some of the very best food. Though the dining room is disconcertingly basementlike, a meal here is truly transportive. Despite an abundance of momos and a wai wai sadeko almost as good as the version at Woodside Cafe, the best way to travel around the world may be by way of the great deal that is the dhendo platter, which is similar to a thali, with portions of curry, lentil soup, mustard greens, and spicy pickle to be mixed together, but rather than eating them with rice, you get a big, spongy ball of buckwheat-flour porridge, a.k.a. dhendo, to tear apart with your hands and dip.
4。拉萨快餐
37-50 74th St., Jackson Heights; 646-256-3805
如果您曾经听说过隐藏在手机商店后部的Momo柜台，那么您听说过Lhasa快餐，这不仅是新颖的，而且是美味的。What it lacks in atmosphere (it’s as tiny and windowless as it sounds) it makes up for in fragrant, steamy beef-and-cilantro momos, served in a bamboo steamer, and addictive, nutty, numbing spicy cold noodles — slippery and threaded with crunchy matchsticks of carrot, ribbons of cabbage, snips of scallions, and leaves of cilantro (beef optional).
5.周末台球
41-46 54th St., Woodside; 718-406-6672
Weekender Billiard既是一种文化经验，又是一种烹饪经验 - 它是一个字面的泳池大厅，有很多桌子，即使没有大面积的餐厅，也可以享受一个有趣的场景。所提供的传统不丹菜包括Ema Datsi，一堆刚煮熟的，仍然脆脆的中等辣的绿色辣椒，穿着温和的融化奶酪（有点像反向辣椒酱），并偶尔会刺穿番茄。胖小的皮肤薄皮莫莫斯（Momos）超级热，含有丰富的，蒸的汤和超级美味（如果稍微浓厚），牛肉与刚煮过的切碎的白洋葱和香菜混合在一起。
荣誉奖
喜马拉雅咖啡馆
78 E. 1st St.，Nr。第一大道。212-358-0160
You’ve probably walked by this not-particularly-appealing-looking storefront a million times, and if it’s not quite worth a special trip, itisworth a visit if you’re in the neighborhood and hungry for momos, shredded-chicken soup, or perhaps best of all, the avocado, spiced-potato, and chickpea salad, tossed in a bright lemon dressing.
西藏咖啡馆
1510 Cortelyou Rd., nr. Marlborough Rd., Ditmas Park; 718-941-2725
Tucked between a bodega and a Q-train station, the tiny, narrow, blink-and-you’ll-miss-it Café Tibet rivals Lhasa Fast Food for most surprising location, and its food — momos, of course, and hearty entrées like the bright, crispy chili chicken — is surprisingly good, as well.
在加德满都
758 Seneca Ave., nr. Woodbine St., Ridgewood; 718-386-3416
尽管此Ridgewood景点已经开放了几个月，但从技术上讲，它仍处于软开放模式，这意味着菜单仅限于早午餐物品，在工作日，服务将于下午4点结束。有几种在柑橘类，牙龈汤中有几种体面的锅形莫莫斯（猪肉是最好的），但更重要的是，有一种美妙的，咸味的甜味，脆脆的炸甜甜圈，由坚韧，新鲜的泥土浸泡的米饭制成，还有一块密集的小米煎饼，也是咸味甜味，每种都配有小茴香土豆，番茄酸辣酱和一小菜咖喱。