living the piro life : tibetan treats at lakpa’s
Our relationship with pain is strange. It’s something we don’t like. Yet we find ourselves inflicting it upon,
guess what, ourselves. Perhaps it is the feeling of each of our senses being pushed to the edge. Or maybe it just makes us feel more alive. We don’t really know, but that theory is good enough for us. That is why we found ourselves at Lakpa’s over at Nagpokhari.
Lakpa’s is a new initiative into the fast food game by Kosha Ventures. Laphing being an up and coming street food, the joint is a platform for the Tibetan cuisine to flourish towards the mainstream crowd who are away from where it is prominent, locations like Bouddha. And along with the food, they retail souvenirs as well to save the costumers the hassle.
When we first heard of the place, we were all wondering who Lakpa is. We were imagining a jolly Tibetan man with a tall chef hat behind the counter dishing out fiery laphings. We must admit that we were a bit disappointed when we saw no one like that at the place, but the Co-Founders, Kushal Goyal and Rajat Bajaj, satisfied us with their explanation. They said that the name Lakpa is a generic Tibetan name that can be held by both a man and a woman. To add to that, they want to endorse the femininity of the name and forward women in the work force as the Chips, Khapsey, and Churpi they sell are all handmade by them with love as the main ingredient.
Speaking of the experience, the greeting was warm and inviting. Half way through, however, we regretted ever coming as our bodies went numb from the spiciness. But a while later, we could not wait to do it all over again.
M A L E K O A L O O
It’s not Aloo ko Achar nor is it Saadeko Aloo. It’s something in its own entirety. But that doesn’t mean it shies away from the spice. On a scale of 10, we’d rate it a 6. The tender potatoes pulverize in the pallet and leave a warmth that heats up the ears, but not too much. Think of it as an appetizer to what’s about to come.
LAKPA’S IS A PLACE YOU
DON’T WANT TO JUST
Y E L L O W L A P H I N G
It’s the one most of us are familiar with. The laphing is jello-like and smooth. But the sauce it resides in is the main attraction; it’s a solid 7. Might be a 9 if you’re not used to spicy stuff, and a 6 for those who genuinely live the piro life; but it makes you sweat regardless.
W H I T E L A P H I N G
So what’s the difference between this and the yellow one? White is just mung-bean starch that has been made into jelly, while the yellow is the extracted gluten. Now, this one, this one is a solid 9. Take our word seriously here for when you bite into it, you’ll be fooled by how soft the laphing itself is and how it feels like a 4. Give it some time and it will take your head off!
S W E E T L A P H I N G
After you’ve been massacred by the 3 waves, this is like a glowing angel that descends down to take you to heaven. It is not revealed to us what the secret ingredient is, but from what we were able to pick up, it is rolled with peanut butter and is drizzled with chocolate sauce. Obviously, this is a 0, a sweet sweet 0. For a good measure, it tastes like crepes, which is never a bad thing.
WORDS : NIRVEEK PPJ SHAH | PHOTOS: GAURAV XHOMPATE SUNUWAR