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The Tibetan food here is excellent, and it's a happy reminder that New York is still, sometimes, a place where on-a-shoestring family restaurants can thrive. The menu nods to the country's Chinese and Northern Indian influences, but the best choices are listed under "Tibetan Specialties." Do not miss the homemade beef momos, which have a chewy, fresh skin; nip it open, and beefy broth comes oozing out; the ground-beef orb inside is flavored with ginger, garlic, and onions. Even better is the gigantic momo, called paysar momo, listed under the appetizers-it's the size of a softball and harbors an entire boiled egg along with spiced beef. The sha-baklap are also noteworthy: more of that garlicky ground beef gets swaddled in fresh dough, formed into a neat disk, and deep-fried. The homemade noodle soups are hearty-we especially like the thenthuk, full of confetti-like, hand-torn noodles in a milky broth.