Kailash Kitchen is just a petite room with four tables and 12 chairs. Yet, it is packed beyond capacity, while many more wait outside for their turn to dig into a bowl of mothuk or a plate of chow-mein. There is even a separate line — usually a long one — of those who want Tibetian fare for takeaway.
The restaurant, which opened its doors in 2008, is wildly popular with many students, who are willing to wait almost an hour for their food. Excerpts from a chat with Rinchen Tashi, the founder and chef, on what makes his signature steamy momos so sought after.
Why did you decide to start a Tibetian restaurant in the land of rice and sambar?
I studied in Loyola College and really enjoyed Chennai as a city.
One day, my Tibetan and North Eastern friends in college craved momos, and I was the only one who knew how to make them. So, they suggested I open the first Tibetan restaurant in the city. With a gut feeling it would work, my friend Lopsung and I set up shop.
How did the city initially react to dishes such as thukpa, dhangthuk and chopsuey?
Initially, customers came here asking for biryani and Indian dishes. But soon, through word of mouth, a lot of people came here to try crispy noodles and sweet-sour chopsuey, and the place really took off.
Momos are now found everywhere in the city. But, Kailash Kitchen is still a go-to for a good momo. How do you manage that?
We make 800 momos each day, and by around 5.30 p.m., we are completely sold out. Steamed momos get over faster than the fried ones.
The momos we cook in Kailash Kitchen are distinctive because we prepare it the same way it’s done back home in Tibet. Momos symbolise togetherness and are made during festive seasons. So, every day, when I make momos, there’s a gala vibe to them. They also pair very well with the spicy chutney — made of garlic, ginger, sesame seeds, sesame oil and chilli.
Since you always have so many people waiting to get in, haven’t you thought about expansion?
Yes, of course, we have. All that is part of our future plans. We want to open franchises around the city. The idea is to make it bigger and better, so that we don’t keep our customers waiting. We will also incorporate new ideas into Tibetan food.
Kailash Kitchen is located at 2/247, Perinbavilas Complex, Choolaimedu. The restaurant is open from 12.30 p.m. to 7.30 p.m. No reservations; only dine in and takeaway. Monday holiday.
