Tired of Chole Bhature and Chole Kulcha, I took to the Internet to look around for places in Delhi where I can find some nice Chinese and Tibetan delights. Now we all know of the magical potency of the Internet. Google churned out names such a Majnu ka Tila and Tee-Dee from its belly. And my friends and I were left with little but to explore the incredulous place called Majnu ka Tila.
Tashi, the beautiful Tibetan woman who has been at the helm of affairs at TEE-DEE since her father-in-law passed away, came to our rescue and placed the orders on our behalf. She says cheley, lowa, pork ribs, shapta and tingmo are the specialties of TEE-DEE.
The
New Aruna Nagar Colony, aka Majnu Ka Tila, with its huge monastic gate welcomed
us to a make-shift ‘little Tibet’. Refugee Tibetans settled here and flagged
the place as their own town, Chungtown. Every inch of this place smells and
resembles Tibet as we have seen in photographs and the few lucky ones who have
been to Tibet. We walked through its lanes and by lanes to explore a shopper’s
haven of clothes and curios and a foodie’s happy hunting ground of authentic
Tibetan cuisine.
At
the heart of the colony lies a Tibetan monastery, or gumpha as they call it, from which the lanes and the by lanes
radiate. We walked further inside through the by lanes for another 7 minutes
and TA-DA! we reached TEE-DEE, the holiest place in Majnu Ka Tila to taste
Tibetan food that is authentic to a T. As history has it, TEE-DEE is one of the
first restaurants that had opened its doors to guests to taste Tibetan food. Back
then old Karchung, the proprietor, served cheley
(Tongue fry), lowa (stuffed lung fry),
shapta (stir fried meat), thenthuk (noodle soup) and tingmo (steamed bread) to his guests.
Named after Karchung’s younger son, Tenzing Drukda, TEE-DEE has emerged as the
favourite spot of foodies over these 24 years.
TEE-DEE
is literally a step above other restaurants in Mjanu Ka Tila, as we climbed up
to the first floor to enter the paradisaical world of great food and good ambiance.
Smiling Dalai Lama and a meditating Buddha welcomed us to a warm and cosy
informal setting and to a new world of shabhaleys,
ghenthuk and thenthuk. The service boy gave us a yellow pad to scribe our orders, but we found ourselves lost in the Tibetan names.
Though
service was tardy, food did appear hot on our tables. We gregariously dined on
pork ribs, tingmo, beef shapta and sliced pork with mushrooms.
The piping entree, pork ribs, took us to a height of foodgasm. Pork ribs were
deliciously juicy and zesty, with a good blend of spicy and sweet. The steamy
hot tingmo with its yeasty freshness
is wholesomely filling. The soft doughiness of the tingmo is best complemented by the hot and tangy beef shapta. Loaded with shredded meat, the
beef shapta is indeed a must try at
TEE-DEE. Sliced pork with mushroom is another dish that shouldn’t be given a
miss. Shredded pork and a variety of mushrooms are packed together in a mild
and glistening buttery gravy that washes your palette just enough from the tanginess
of the beef shapta.
By
the end of our food journey we were full to our brim. What appealed to us most
is the economical price at which TEE-DEE offered us a whole course meal. We
would, however, recommend a slightly more familiar approach and a little more
customer-friendly attitude.
24
years and still going guns, TEE-DEE has a simple recipe behind it. While the
Tibetan colony is mushroomed with restaurants and food joints, there is hardly
any that offers purely authentic Tibetan dishes. As Tashi stresses,
authenticity has been their motto since TEE-DEE’s inception. It stands up to
its popularity with its informal charm, authentic flavours and quality food.
Though the shy and introvert Tibetan service boys refused to talk much, Tashi
endeared us with her smile and welcoming hospitality.
Intriguing as the name may be, Majnu ka Tila offers a special gastronomic relish as it leads one through the narrow lanes of its mini Tibet!