Some Intgriuing facts about momo

Amazing Facts About Momos

You know what’s the perfect way to enjoy nature? It’s the steamy momos, with fiery hot sauce or chutney, sitting in the lap of the majestic Himalayas across India and its cross-border. Momos are the dumpling food native to Tibet, Nepal, Bhutan, and Himalayan states of India such as Ladakh, Dharmashala, and Arunachal Pradesh.

Our love for Momos food is ever-rising and today, you will find hundreds of momos restaurants, food courts, and joints that serve spicy and mouth-watering momos recipes in India – right from Mumbai To Bengaluru and Kolkata To Kashmir, momos seems to the national ‘Food’ crush of India.

Today, who doesn’t love momo? Even people who just hate to love momos, hide and quickly gulp a few of these Tibetan dumplings. Momos are so tasty, healthy, pocket-friendly, and available in every nook and corner of metropolitan cities in India. Chances are if you’re from Delhi, Mumbai, or Kolkatta – you’ll know a lot of hotspots to satisfy your cravings for this dumpling food. But how well do you know about your favourite street snack? Did you ever think about the legacy and centuries-old tradition behind this food delicacy? Read our blog to find out more. Also, know some of the intriguing facts about ‘Momo’, while you munch some lip-smacking Momos:

  • Momos food is probably from Tibet. The word ‘Momo’ is derived from the Tibetan term ‘mog mog’. Momos are known as South Asian dumplings and very popular throughout the region. Momo dumplings are dough wrapped around stuffed vegetables or meat. After this, they are cooked in various forms; however, most commonly steamed.
  • Well! It’s still unclear how Momo food invaded India, but the most popular theory is that with the migration of Tibetan to India this lip-smacking dish snapped along with them. On the other hand, some say the Newari Merchants of Kathmandu brought this food delicacy to their region from Tibet during their trades, and later it came to India. From here on, Momo food travelled far and wide.
  • Ideally, momos were made only from meat – especially from yak meat, since veggies were scarce in cold, hilly regions of Tibet. But as the dish snapped in India, with its growing popularity in the northern region being dominated by Hindus, veg momos came into existence that would perfectly suit their taste and cooking style. But, momo remains a meat dish – though instead of yak, chicken, and beef is used as to make momos.
  • Guess what? Momos are extremely popular in the Eastern part of India. Arunachal Pradesh, Sikkim, West Bengal, Assam, and North Delhi all have their own local variants of Momo. It’s one of the most loved snacks on the streets and is even relished at home. Ladakh and Dharamshala, which are home to many Tibetans, are also well-known delicious momos and unique mix of tastes.
  • Momos are considered traditional food and a staple in Bhutan, Nepal, Sikkim, Assam, and the North-Eastern part. Delicious momo food recipes are often passed on generations and served with hot & fiery sauce; accompanied by clear meat soup.
  • Steamed momos have lesser calories and can be a great substitute for salad. The total calorie in one momo is mere 35.2 kcal.
  • Indians are always at their best to adapt to various cuisines and delicacies around the globe. And thanks to India’s this love for food – you can get a variety of momos food including seafood momos in various restaurants, streets, and even five-star hotels. While veg momos are mostly filled with cabbage, carrot, and spring onion, seafood momos are stuffed with shrimps. Also, you can make paneer momos, mozzarella cheese momos for veggies. If you are someone who’s absolutely fond of desserts or sweets, then Chocolate momos can be the perfect combination for your taste buds. It’s as good as the Chocolate Mousse version of Momos. Isn’t it lip-smacking? Quickly relish it!
  • Momos in Himalayan regions are filled with ‘Chhurpi’ – which is indigenous ricotta–type cheese found there. Churrpi is quite softer & distinct in taste compared to paneer. If you ever visit the Himalayas try it once.
  • Delicious Momos are often available on the street corners and various momos restaurants or joints. Every Indian restaurant serves momo, you bet you find the same – or even better – taste, for a smaller price at a nearby momo stall.
  • Momo are usually steamed and the traditional momo maker (steamer) is known as ‘Mucktoo’. It’s a metal utensil with holes at the base. But in most places, bamboo steamers are used, and that gives a very authentic & delicious essence to the food.
  • You know what? Momos can also be fried after steaming and served with meat soup. Yes! These fried momos are known as pot-stickers or Kothey Momo.
  • At various parts of Nepal, Sikkim, and North Bengal, you will get unfilled plain steamed dough known as ‘Tingo’ These are usually shaped in lotus for visual appeal.
  • Momos are steamed, fried, and served with hot sauce that’s made of tomatoes, garlic, ginger, dried red chilies, oil & tossed, and mixed together. What the Tibetans called Momo is known as Dim Sum by Chinese people.
  • Momos food has even travelled to Afghanistan. Don’t trust? Check this out. Afghanis have two versions of momo dumplings – the ‘Mantou’ momos stuffed with meat & onions topped with a chana-dal-yogurt sauce & the ‘Ashak’ Momos filled with chives being garnished with yogurt, rajma & minced lamb.

So, what’s your taking on Momos? No need to fast for the entire day to make space for this Asian food beauty in your stomach.  Just gobble around any time of day or night, and even if you feel stuffed or packed later, it would be worth it.

Hope you like this piece of information on momos and dumplings!