Ownership changed at this restaurant and it is no longer Tibet Kitchen, it's a Chinese restaurant…read more They haven't updated the menu or signs yet. I went in yesterday and they didn't have menus to offer and the owners hardly spoke English. I was confused and showed them Tibet Kitchen photos from Google to order, but they kept saying they didn't have any of those dishes. I wanted dumplings, lentil soup and chai. They brought me some other pork dumplings with no sauce and a clear egg soup to try. It was Chinese food. I saw them bringing out random food for other customers saying things like "Just try it maybe you will like it." I saw other confused customers returning dishes to the kitchen. I felt a bit nauseous that night. Something isn't right with this place. They don't seem ready for customers yet.

From what I can tell in the reviews it might depend who's in the kitchen…read more.. We had this delivered last night and I won't be ordering from here again. The chicken wings were raw in the middle. The noodles were bland... the momos had a really weird doughy texture maybe undercooked? The one good thing was the egg rolls. They were huge but very greasy. The onion fritters are probably delicious fresh but they were cold when they arrived. Skip this and head over to Trader Joe's frozen section.

We were looking for a vegetarian place in the area, and were coming up short. But we happened to…read moresee this place listed on a blog about vegan options in Santa Fe. It sounded good, so we decided to check it out. It's a little hard to find as it sits behind another building. You have to kind of go around the block to get there. There is a parking lot in front, but it is confusing where you can park (there are signs about not parking for some establishments and only for some businesses, so it's really not clear). We wound up asking in the restaurant and it was fine. The place is pleasant inside. Lots of nice decorations. And there was a steady stream of people coming in and ordering takeout. The menu is on the small side, but the dishes they have all looked really good. One member of our party has a nut allergy, and several dishes have cashews - so the menu was even more limiting for him. But the staff were great. Several people talked to him about what he could eat, and brought out the binder that showed what was "safe." We wound up getting several of the mushroom uttapam and a white truffle dosa. They came with chutney and sambar accompaniments, some of which were flavorful but a little spicy. All in all a great meal. My wife finished her dish, which she typically doesn't do - it was a testament to how much she enjoyed her meal.

I was surprised by the quality of the food. Spicy and well balanced. I love Indian but never had a…read more dosa before. My husband and I tried the tasting menu which was well worth it. The asparagus soup had a kick I was not expecting. The shrimp curry was so creamy and addicting that I wish I had more. Color me shook as I didn't know Santa Fe would have such an unique gem.

6 stars if I could!…read more What's not to love about this authentic Indian restaurant with an award-winning chef who looks after all the guests as though they're his own family? Simple New Mexican ambience within a cozy home setting. Ordered the Bagara Baingan, Dal Tadka, and Wheat Roti - savored all three for their complex tastes, after a week of eating bland hippie food at a retreat! My local friends told me that this place is as authentic as it gets for North Indian food and they weren't wrong!

A Love Letter Written in Disappearing Ink There is a…read moreparticular kind of optimism that drives a person into an Indian restaurant on a Saturday evening in Santa Fe -- a city that, bless its adobe heart, does not exactly overflow with subcontinental options. You settle in with the quiet confidence of someone who once spent a month in Mumbai and now believes they understand spice. You are ready. Reader, I was not prepared. Let us begin, as all great tragedies do, with the Vegetable Pakora. The pakora arrived looking less like the airy, craggily fried vegetables one typically encounters and more like someone had convened a committee about pakora and emerged with a dense, dough-forward compromise. Imagine if a samosa and a falafel had a child, and that child had structural anxiety. The texture was fine. The flavor was onion. The vibe was: lunch. The portion count deepened the intrigue. They arrive in orders of three. Three. Not four, which would split evenly at a table of four. Not two, which would behave like an appetizer. Three -- as if the kitchen is conducting a long-running study in social friction. We ordered two plates and found ourselves staring down six substantial dough spheres before the meal had begun. We had ordered snacks and received a commitment. Then -- plot twist -- Paddy's Chicken Tikka Masala arrived and redeemed roughly forty percent of the evening. This dish is excellent. Genuinely. Charred white meat, not the rubbery pallid cubes that haunt lesser tikka masalas, sitting in a tomato sauce that is smooth, tangy, and wrapped in cream with the casual confidence of someone who has always known they were beautiful. The spice balance is impeccable: heat that suggests rather than insists, sweetness that arrives and then politely exits, a buttery richness that begs to be eaten with naan. Which, tragically, we will get to. The Lamb Vindaloo, ordered hot, was the moment the evening reconsidered its direction. Vindaloo should feel like drama. Goa via Portugal. Fire and vinegar and slow-cooked depth and bright spice. It should leave your lips gently smoldering and your palate alert and grateful. You should need a quiet minute afterward. This vindaloo asked nothing of me. The heat was theoretical. The sauce was what I would charitably describe as present. And the lamb -- I say this with full respect for the animal -- was tough. Not rustic. Not hearty. Tough. I worked for that lamb. The lamb did not want to be eaten. The Gobhi Aloo arrived as a meditation on texture and its quiet disappearance. The pleasure of this dish is contrast: cauliflower with toasted edges, potatoes with yielding interiors, both retaining their individual dignity. Here, both vegetables had transcended identity and achieved a unified softness I can only describe as philosophical. The spices were warm and pleasant but the texture had left the building. Then came the Paneer Makhani, which I did not receive. What arrived instead was Saag Paneer -- a dish I do not order, have never ordered, and specifically pointed to on the menu while saying the words not that one, this one, here, I am pointing. Three times. Nevertheless: spinach. My companions enjoyed it. I watched them the way one watches people board a train you were supposed to be on. And now, the naan. Good naan bends. It yields. It smells faintly of yogurt and smoke and the particular satisfaction of bread doing its job. It behaves like a partner. This naan resisted. It stretched before tearing in dry, fibrous protest. When folded, it cracked. When chewed, it demanded effort -- not the pleasant effort of good bread, but the jaw-working persistence of something baked earlier that had since made peace with its circumstances. When deployed to scoop curry -- its entire reason for existing -- it snapped and leaked like a bread-based betrayal. I wanted to soak up that transcendent tikka masala and instead found myself doing structural engineering. The rice was fine. The rice showed up, did its job, and asked nothing of me. The rice deserves stability and health benefits. A few notes: every person must order an entrée or pay a six-dollar surcharge -- enforced at tables designed for two people with no dishes and excellent posture. Four of us were pressed against the wall with neighbors close enough to critique our naan in real time. Gratuity appears at the server's discretion. Ours was so swamped as to be theoretical -- food arrived via supporting cast, the paneer went uncorrected, and most critically, I could not order another beer while I still wanted one. Reservations strongly advised. The verdict: The tikka masala alone may justify the trip. Everything else is a negotiation. One star for Paddy's Chicken Tikka Masala, which deserves better company. One star for the rice, which showed up and never complained. Filed from Santa Fe, with a beer I eventually obtained at home.

Delicious foods, great service & ambiance. Eating here has been a special treat to me for years…read more Tandoori chicken forever!

This was my first visit. The buffet was open when we stopped in and although they did not have as…read moremany options as I am used to, they did have a good amount and the food was good. They bring fresh mafe nan to the table too!

Overall a great spot for those looking for vegetarian or vegan options. They have lots of different…read morefoods to try and some specials during a happy hour. I got the Masala Dosa with Broccoli Almond soup of the day and a world chai. The dosa itself was pretty bland even though it said it would be spicy. However, dipped in the soup as its meant to be eaten it as perfect. The world chai was yummy however it did fast like it was from a mix and maybe not the freshest. They did inform me the typical chai has caffeine and the world chai is decaf. So if you are wanting decaf for whatever reason get the world chai!

I always looked forward to visiting Annapurnas when in town. During this recent visit, I realized…read moresomething had changed, big time. For years, their samosas were some of the best: perfectly seasoned potato filling in a lightly friend pocket alongside some date chutney sauce. On their updated menu, samosas were listed as 25%, so I went for 2 thinking the portions were as they had been for the last 15 years. Sadly, this was not so. They were more like tiny hot pockets, baked pizza dough, with a rather bland, flavorless filling. Alongside a #3 cup of veggie of the day and $16 later, I realized my journey with Annapurna had come to an end, and I would not be returning. Also, I noticed the oat milk being added to the $7 oat chai was Kirkland brand, which consists of: (filtered water, organic rolled oat flour), organic sunflower oil, calcium carbonate, organic natural flavors, sunflower lecithin, sea salt, vitamin A palmitate, ergocalciferol (vitamin D2), riboflavin (vitamin B2), and cyanocobalamin (vitamin B12) . Some listings also describe it as fortified and organic, with no added sugar noted in one review source. I'm not an Ayurvedic doctor, but these ingredients and the quality of the food have declined considerably over the last years, which is sad. Such are the times...

Got some lamb vindaloo. The lamb was tender and flavorful and the curry was very tasty. Personally…read moreI would've liked it spicier, but I ordered online for takeout and there wasn't a spice option. Maybe there is for dine in? The basmati rice is honestly really good by itself.

Got Saag paneer and the dish was devoid and ANY spices. Very bland and tasteless. The spinach and…read morecheesecwere cooked perfectly so that's why the 3 rating. I should put a two though as we ordered cheese naan which was also tasteless. We ordered mint chutney and they did not put it in the order. We got take out and were very disappointed. During covid I got food here often and it was so much better than this. New owner?? Something has changed.

I came by myself for the lunch buffet on a tuesday at 12:15. I was seated in a booth…read more I got a glass of shiraz wine-$10.99. The buffet is divided into 3 sections- vegetarian, non vegetarian and salad/ desserts. The salad fixings were minimal. The vegetable soup was nice. The food was okay. The naan was overdone. The dessert selection was minimal. I can get sliced apples and melon at the market. The decor is nice but booths are very dark , high and uncomfortable. I did not feel welcome the entire time i was there. My overall experience was lacking .The buffet( for what it is) is way overpriced-$18.99!!! I will go to other indian buffets in town.

I have been here 5 times since they have opened and all I can say is that it is one of my favorite…read moredining experiences. The interior is aesthetically pleasing, spotless, and you can tell that they took care into making that space extremely hospitable. And the food has always been a 8-10/10. The buffet was fresh, clean, and well stocked. The other times I ordered individual meals they were always extremely flavorful, hot, and fresh. The Garlic Naan and Saag are always my favorites. I've tried several other dishes that have wonderful depth to them and are extremely well made. You can tell the dishes are made with passion for the craft. The service is fantastic. I really appreciate the care that is shown for every table that comes in, by every employee. I've had a few people taking care of me at each of my visits and all of them have made me feel welcome and taken care of. I always leave with leftovers, extremely satisfied with my meal, and feel valued as a customer. What any dining experience should be.

This place is great!!! Have loved High and Dry and now with a permanent food truck, it is always…read moreavailable with yummy food. The Mac and cheese is DELICIOUS!!! Creamy, smooth and CHEESY! The chicken here is soo JUICY!!! Just the right amount of light breading. Nice and spicy. We also had the barbacoa tacos!! Meaty, tender, flavorful!!! Food came out hot and fast. Definitely coming back SOON!!!!

Friendly service and great food. Pairs well with the beers at High and Dry Brewery. Loaded fries…read morewere wonderful.