The Yak underwent a sea change a couple of months ago, altering its name from Tibetan Yak to Himalayan Yak. It betokens the addition of Nepalese and Indian fare to the already bulging menu. The old Tibetan specialties like la phing (a wobbly cube of mung bean jelly) and shamdey (a lamb curry) remain as good as ever, while some new Tibetan stuff (the beef sausage called gyuma) has been added. Nepalese imports shine too, including achar (a daikon pickle in a gritty red sauce) and sadeko gundruk (dried and pickled veggies).
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Among our handful of restaurants from the ceiling of the world, Tibetan Yak was considered the most authentic. The doughy steamed bread called tingmo and the spice-dusted lamb kebabs had a compelling austerity about them, and the us...