Dawa Bhuti has managed to strike a perfect balance between her Tibetan heritage and culinary school training at her eponymous spot in Woodside.
Having worked in kitchens such as “Mercer Kitchen”, “Rouge Tomate” and “Reynard”, Bhuti brings her draw to seasonal/ local ingredients and new American cuisine to her partly “Himalayan inspired” menu at Dawa’s.
Sharing the kitchen with her father Ngodup who oversees the Himalayan part of the cooking, together they present a truly wonderful array of choices and flavors.
Some of my favorite dishes were the vegetarian ones. I couldn’t get enough of the “Pharsi” – a curried kabocha dish served with buckwheat crepes. It was really outstanding.
Another favorite was the “Sunday Pie” a gorgeously created flatbread topped with mushrooms, arugala, feta and egg.
The momo’s are a little thicker than I like but are still worth a try, especially the vegetarian ones which sit atop a bed of tangy sepen,
Dawa’s is really a delightful spot to visit – from the rustic, eclectic décor with a menu to match – it’s just the kind of place I really enjoy.
Here is some of what we ate:
Citrus and Avocado Salad