ShareThis Page
Food & Drink

Don't be fooled by nondescript exterior of Subba Asian Restaurant

| Wednesday, Oct. 18, 2017, 9:00 p.m.
Momo served at Subba Asian Restaurant.
Amanda McFadden
Momo served at Subba Asian Restaurant.
Vegetable Dal Bhat
Amanda McFadden
Vegetable Dal Bhat

Situated on the second floor of a nondescript building on the corner of Cedar Avenue and East Ohio Street in the Pittsburgh's North Side, Subba Asian Restaurant boasts a menu filled with Chinese, Indian and Nepalese dishes, as well as sushi.

The quiet and dark but surprisingly large dining room opens up after a walk down an equally dark hallway past the restaurant's kitchen. Tables and booths dot the room, which is sparsley decorated with vases of flowers, photos and other tchotchke. Soft music serves as ambient background noise.

No sushi was spotted, though the two-page menu did feature an array of well-known Americanized favorites as well as lesser known dishes from the regions of Nepal. We opted to avoid our familiarities and instead try what Subba Asian Restaurant is known for.

First we had to get our hands on the much-talked about momo. Subba offers both steamed and pan fried versions of the famous Nepalese dumpling. We got both. That meant we had an abundance of the spicy tomato achar sauce for dipping. The pan fry momo were stuffed with chicken and had an excellent flavor, though I preferred the steamed vegetable momo because they had an almost soup dumpling quality about them without being filled with broth.

We then dug into the Nepali-style Chicken Biryani. The mixed rice dish was so flavorful and was one of our favorite dishes of the night. Generous pieces of potato and carrot mixed with peas and large cuts of sweet and savory chicken were tossed with seasoned and almost carmelized rice. Our bellies were so satisified at this point we could have called it quits but instead we continued exploring the menu.

Next up came the Chicken Dal Bhat and the Vegetable Dal Bhat. Platters soon started to take over our table. The combination dinners that were the Dal Bhats were outstanding. Servings of white rice were paired alongside small bowls of mixed curried vegetables, spinach (saag), lentils (daal) and pickles. Served on top, a piece of crisp flatbread (papadum), was perfect for taste testing all the sides.

A hearty serving of Vegetable Datsi with a bowl of white rice was also served. It was a supremely spicy yet delightfully cheesy dish made with potatoes and green chilies.

We enjoyed exploring the different flavor pairings and mixing our different sauces and vegetables with the rice to see what we liked the best. Taking breathers, of course, to keep working through our plates of momos.

Since the Dal Bhats featured small servings of kheer, we didn't order dessert separately. The chilled rice pudding, flavored with cardamom, was the perfect bite of sweetness to end such a spicy and savory meal.

For such a nondescript setting, Subba certainly left a lasting impression on us. Between the delicious food, the laid-back staff and the incredibly fair prices, we will be back. If you're feeling adventurous definitely stop by to dine in or take your food to go!

Amanda McFadden is a Tribune-Review contributing writer.

TribLIVE commenting policy

You are solely responsible for your comments and by using TribLive.com you agree to our Terms of Service.

We moderate comments. Our goal is to provide substantive commentary for a general readership. By screening submissions, we provide a space where readers can share intelligent and informed commentary that enhances the quality of our news and information.

While most comments will be posted if they are on-topic and not abusive, moderating decisions are subjective. We will make them as carefully and consistently as we can. Because of the volume of reader comments, we cannot review individual moderation decisions with readers.

We value thoughtful comments representing a range of views that make their point quickly and politely. We make an effort to protect discussions from repeated comments either by the same reader or different readers

We follow the same standards for taste as the daily newspaper. A few things we won't tolerate: personal attacks, obscenity, vulgarity, profanity (including expletives and letters followed by dashes), commercial promotion, impersonations, incoherence, proselytizing and SHOUTING. Don't include URLs to Web sites.

We do not edit comments. They are either approved or deleted. We reserve the right to edit a comment that is quoted or excerpted in an article. In this case, we may fix spelling and punctuation.

We welcome strong opinions and criticism of our work, but we don't want comments to become bogged down with discussions of our policies and we will moderate accordingly.

We appreciate it when readers and people quoted in articles or blog posts point out errors of fact or emphasis and will investigate all assertions. But these suggestions should be sent via e-mail. To avoid distracting other readers, we won't publish comments that suggest a correction. Instead, corrections will be made in a blog post or in an article.

click me