In Tibet, the beef is better

Last night, Ann and I had dinner with our friends Adam and Mary at Rangzen Tibetan Restaurant in Cambridge's Central Square. The food was quite good, if a bit pricey. All of the beef dishes were superior to the chicken or vegetarian ones. Perhaps we should have heeded the advice of our waiter who said that chicken wasn't very traditional in Tibetan cuisine. We ordered:

- TSEL MOMO (steamed)

Handmade vegetable dumplings filled with cabbage, spinach, tofu, garlic & ginger. Served with a small bowl of soybean soup or lentil soup.

- LANGSHA MOMO (1/2 order, steamed) 
Handmade minced beef dumplings mixed with spinach, cabbage, ginger, garlic & cilantro.

- CHHASHA MOMO (1/2 order, steamed)

Handmade chicken dumplings filled with minced chicken, spinach, cabbage, ginger & garlic.

- PHINGSHA 

Beef with bean thread noodles cooked with black mushroom & potato, ginger and garlic

- CHHASHA CURRY

Chicken cut into pieces cooked with potatoes, tomato, onion, turmeric powder, cumin, curry & herbs

- In addition, we had some brown rice and also white rice. I also had a mango lassi. (Couldn't resist!)