{"id":25154,"date":"2025-07-25T10:00:03","date_gmt":"2025-07-25T14:00:03","guid":{"rendered":"https:\/\/www.vrg.org\/blog\/?p=25154"},"modified":"2025-07-08T13:18:28","modified_gmt":"2025-07-08T17:18:28","slug":"cafe-tibet-vegan-tibetan-restaurant-in-berkeley-california","status":"publish","type":"post","link":"https:\/\/www.vrg.org\/blog\/2025\/07\/25\/cafe-tibet-vegan-tibetan-restaurant-in-berkeley-california\/","title":{"rendered":"Caf\u00e9 Tibet: Vegan Tibetan Restaurant in Berkeley, California"},"content":{"rendered":"

\"\"<\/a>curried potatoes<\/p>\n

by Reed Mangels, PhD, RD<\/p>\n

I\u2019m a fan of books that tell of mountain climbing expeditions, perhaps as a way to experience something I\u2019ll never actually do. Accounts of climbing in the Himalayas always include drinking cup after cup of butter tea, a warming beverage made of tea leaves, yak butter, water, and salt. Again, something I never thought I would try, until I visited Caf\u00e9 Tibet in Berkeley, California.<\/p>\n

This restaurant, which first opened in 1999, features \u201cTraditional and Authentic Tibetan Cuisine.\u201d As we walked into Caf\u00e9 Tibet, past a sign confirming that the restaurant is vegan, the people ahead of us said, \u201cThis is a really good place!\u201d I was already feeling excited about our restaurant choice and their comment and Caf\u00e9 Tibet\u2019s d\u00e9cor added to my anticipation. Caf\u00e9 Tibet is decorated with colorful prayer flags and paintings of Tibetan scenes.<\/p>\n

The multi-page menu offered so many interesting choices that it was challenging to decide what to order. We decided to order a variety of smaller plates so that we could sample lots of different things. The first dish to arrive was Sho-kho-kha-tsa, described on the menu as curried potatoes mildly seasoned with fresh ginger, garlic, and coriander. The fork-tender potatoes were coated in a flavorful, mild but delicious sauce, sprinkled with coriander.<\/p>\n

\"\"<\/a>

momos<\/p><\/div>\n

Next, we shared a sampler platter of Momos. Momos are steamed dumplings, described in a Tibetan cookbook as \u201csteaming parcels of comfort.\u201d We were able to try momos with three different fillings \u2013 spinach and mushrooms; potatoes, carrots, and cabbage; and tofu and mixed vegetables. They were served with mint sauce and our attentive server also brought us a bottle of very spicy sauce as another accompaniment.<\/p>\n

\"\"<\/a>

tofu chips<\/p><\/div>\n

Our next dish was Trama chura, described on the menu as tofu chips served with house sauce. Trama chura was fingers of flavorful tofu, lightly coated with a seasoned crisp breading and fried. I don\u2019t think I even used the house sauce. This dish was so expertly seasoned that I wanted to savor the flavor of the tofu and breading unadorned.<\/p>\n

\"\"<\/a><\/p>\n

Mango lassi<\/p>\n

We ordered a mango lassi to share. This drink had a tang and a gentle sweetness. Our server asked if we wanted it made with or without a sweetener. We opted for without and agreed that the ripe mango alone made it sweet enough for us.<\/p>\n

\"\"<\/a>

Bod-Jha<\/p><\/div>\n

Our server surprised us with a complementary bowl of Bod-Jha, the butter tea I had read about. This creamy warm drink, more of a soup than tea, was made with Tibetan tea, plant milk, vegan butter, and salt. I would happily drink this on a chilly day, whether in the Himalayas or in Berkeley, California.<\/p>\n

\"\"<\/a>

Pak<\/p><\/div>\n

We had ordered Pak, a dish made with roasted barley flour, offered on the menu as either savory or sweet. Our server recommended the sweet version. She brought us a plate of tan nuggets with a small bowl of coconut yogurt for dipping. The Pak reminded me of a chickpea flour-based fudge that I once made using a recipe from an Indian cookbook. It was mildly sweet with a nutty flavor and was a lovely end to a delicious meal.<\/p>\n

When I return, I hope to try the hand-pulled noodles and a curry as well as having more momos, Pak, and other dishes we enjoyed so much.<\/p>\n

Caf\u00e9 Tibet is located at 2020 University Ave., Berkeley, California.<\/p>\n

To find a list of veggie restaurants in the USA and Canada visit: https:\/\/www.vrg.org\/restaurant\/index.php<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

curried potatoes by Reed Mangels, PhD, RD I\u2019m a fan of books that tell of mountain climbing expeditions, perhaps as a way to experience something I\u2019ll never actually do. Accounts of climbing in the Himalayas always include drinking cup after cup of butter tea, a warming beverage made of tea leaves, yak butter, water, and […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-25154","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/25154","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/comments?post=25154"}],"version-history":[{"count":4,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/25154\/revisions"}],"predecessor-version":[{"id":25165,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/25154\/revisions\/25165"}],"wp:attachment":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/media?parent=25154"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/categories?post=25154"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/tags?post=25154"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}