Rangzen Tibetan Place

Flavor is key. First time with Tibetan cuisine. Had a few beef dishes, Langsha Labu and Langsha Duluma. The Labu was delicate with a mild broth and daikon and the Duluma was extremely unique with the addition of eggplant. The Duluma sauce was the highlight with hints of chili paste. The two house "chutneys" were served on the side, one with jalapeño/cliantro and the other tomato. While they were essentially salsa, they complemented both dishes. The portions of meat were extremely generous. Quick service with a relaxing atmosphere. Had a choice of books to browse about Tibetan culture. Coming back for the dumplings!