5 Straight Days at This Tibetan Eatery in Pokhara |

Carb Lovers, Rush Over—Soup Noodles So Good You’ll Lick the Bowl 🍜 Turning into this Tibetan restaurant down a Pokhara alley, the first thing that catches you is the details on the walls: photos of lamas hang on the left, beside an embroidery of the Potala Palace—stitches so fine you can make out the palace’s upturned eaves. Higher up, characters of the six-syllable mantra glow softly in the warm light. A carb lover’s radar pings instantly: places with this kind of hometown warmth? Their food’s usually hearty as can be. 🍲 Soup Noodles Steal the Show: Tibetan Comfort Like Xinjiang Soup Rice—Add Vinegar & Chili, and You’ll Swoon The dish that dragged me back 5 days in a row? Their hand-pulled soup noodles. Served in a blue-and-white porcelain bowl, steam curling up, the noodles are hand-pinched—irregular edges, chewy but not tough, with a hint of wheat sweetness. The broth floats with carrots, potatoes, greens: the veggie version is light and fresh, while the beef version adds tender, slow-cooked chunks, the broth rich with a touch of bone aroma, never greasy. The magic’s in the table vinegar and chili—drizzle a spoonful of each, and the tangy-spicy kick hits your mouth. Noodles soak up the broth, every bite tasting like a “Tibetan take on Xinjiang-style soup rice.” Once I added too much vinegar, my mouth puckered, but I couldn’t stop eating—ended up slurping every last drop from the bowl. ❌ Skip These & Grab These: Carbs Worth Chasing Skip: Machine-pressed noodles Tried their stir-fried noodles once—they’re machine-pressed, soggy and chewy, like chewing rubber. Nothing like the soul of the soup noodles. Carb lovers, just skip. Must-try: Big momo & steamed twisted rolls Their big momo isn’t the usual dumpling shape—it’s a steamed bun with fluffy, leavened dough, soft enough to bounce. Bite in, and the filling (veggies or minced meat) has a faint Tibetan spice, perfect with soup noodles. The steamed twisted rolls are also leavened, sprinkled with sesame seeds, fluffy and fragrant enough to eat plain. Momo fans rejoice: Steamed/boiled/fried options Most Nepali momos only come steamed or fried, but here you get boiled momos—dumplings plump from soaking in broth, juicy when bitten; fried ones have a crispy “crack” crust, with succulent filling. Rotate between the three, and every visit feels new. Friend’s pick: Chili chicken My meat-loving friend fell for this—chicken chunks coated in a sweet-sour sauce, with a hint of spice, like a Tibetan take on sweet-and-sour chicken. Pair with twisted rolls, and you’ll polish off seconds. 🌿 Carb Joy in Tibetan Vibes The shop always smells faintly of butter tea. Sometimes Tibetan customers wander in, greeting the owner in Tibetan. Sunlight streams through windows onto the six-syllable mantra wall hanging, and as you eat warm soup noodles, it hits you: the comfort of carbs transcends ethnicity—whether it’s Tibetan noodles, steamed buns, or dumplings, if they’re hearty and fragrant, carb lovers will find a home away from home. 📍Location: Near Lakeside (find it on maps—follow the faint butter tea aroma down the alley, you won’t miss it) Carb lovers in Pokhara, trust me—rush here. The joy of soup noodles with vinegar and chili? You’ll get it the second you take a bite. #Nepal #Pokhara #PokharaFood #PokharaChineseFood #TibetanFood #CarbLovers