Momo: The National Food Crush Of India

Momo: The National ‘Food’ Crush Of India

Nepal mein aya aur Momo nahi khaya, toh kya khaya? Yes! To visit Tibet or Nepal and return without eating these lip-smacking momo dumplings is like returning from Kashmir without enjoying the snowfall. And it’s simply annoying!

You just can’t resist it and you shouldn’t; because if you do so, you will regret for not having these delicious bite-sized cuisines from the North-eastern Himalayan ranges. ‘Momo food’, is undisputedly one of the most popular dishes amongst Nepalese or Tibetan folks. It’s a dish that makes people jump with joy with its mere thought or cravings for food. Today Momo dumplings have successfully invaded India and spread across several streets, cafes, and even five-star hotels with a variety of recipes, hot fiery chutneys, and sauces. From Paneer momos to Fish momos, Chocolate momos, and Cheese corn momos; you will find several delightful momos recipes across India. No wonder! Momo has whitewashed Aloochat, Vadapav, Idli or Nimki and has become India’s national ‘Food’ crush.

QMomo making

Why Momo Is A National Crush?

Firstly, momo making is quite simple and exciting to practice. It is essentially a type of steamed bun. The dough is made by mixing flour and water together. The filling is made with a mixture of minced meat or chicken, fish, vegetables, corns, onions, coriander, and aromatic Asian herbs or spices. Put them together, steam or fry them, and yippee your Momo is ready!

Secondly, Momos are fairly experimental and easily available in every nook and corner of Indian streets. There are no fixed ingredients which means people from all over the globe can pick and mix stuff accordingly to the local products & create their own version of Momo. Newari merchants may have brought the recipe, and the name ‘Momo’ might have derived from Tibet, with yak meat & seasoning of the dish with local ingredients, but now there are a variety of Momos and dumplings which are adaptable to suit the taste buds of even the ones who are very choosy about their foods and taste.

Dough making and stuffing

Some of the most popular Momos dishes are: Steamed Momo, Kothey Momo: half steamed, Chilli Momos, Fried Momo Jhol Momo (Jhol meaning a thick soupy base, usually spicy), Open Momo (perfect to mix & match your chutney/sauce/ by filling in each open pocket, Buckwheat Momo, Paneer/Cheese Momos, Churrpi Momo, Jain Momos, Classic Chicken Momos, Green Momo (the dough is mixed with spinach). etc.

Types of Momos

Well! The choice is limitless; therefore, if you ever get a chance for momo making at home, feel free to customize & create your own unique momo food recipe. If you want to add eggs to the mixture add them! Tender coconut with chili flakes, add it! The world of Momo is Marvellous and won’t feel bad about it. It loves to embrace the taste and spread it across states, countries, and continents. But too much experimenting can play a spoilsport, right? Especially, if you’re a newbie in the cooking business. So be careful. Nevertheless, the appeal of Momo is more than just its taste. For many people, especially Nepalese and Tibetan who have grown up alongside the cuisine, for them Momo is a food practice, memory and legacy passed on from one gen to the next-gen. It’s like a staple for them and they love their own perfect version.

The third and the best reason for Momo being a national food crush is, its instant availability in every nook and corner of the streets. Wander through the streets of India and you will find little cafés, restaurants, or even five-star hotels selling Momo food. Go for birthday parties, get-togethers, or bachelor parties and you will surely find Momo on the menu list, in fact, the trend is to keep frozen Momo in your fridges. Momo in India especially in the North-eastern part has become a routine like taking a bath or brushing your teeth. Ordering Momo at a cafe or a restaurant is like regular practice; a food ordered by your instinct and not after brainstorming or deep thinking! Momo making is also a family & friendship affair; because the process is very simple. It is common for families and friendship groups to come together and spend a couple of hours catching up and rejoicing the moments whilst making & relishing this delicious cuisine – MOMO.

Lastly, Momos can be all season, comfort food or the ‘life’ of any party; It’s the best food – be it rainy or winter season; when the sun is out; when you’re feeling low; when your stomach needs a quick appetizer to suffice hunger or you look for starters during the pool parties or celebrations. Momos are meant for every occasion, season, and moment of life. This is one great element that makes Momo so popular and our explanation of why Momo is now the national ‘food’ crush in India.

Momo is not just food you eat; it’s a feeling, it’s a moment; it’s a celebration with your friends or family that you’ll cherish throughout your life. All that conversations and laughter riots make up for an exquisite Momo experience. Momo has become the soul food of the nation. And, when you create good memories, you will surely want to replicate them and re-live them again & again – individually or with a caravan of friends. It doesn’t matter whether you live to eat or eat to live, Momo Dumplings are for all.

Momo Dumplings are for all.

Visit Momo joints nearby or order online and explore the hidden food treasure of Nepal or Tibetan, with a tinch of Indian spices and flavours – Momo!

Momo is for Nepal what Pizza is to italy  the origin

Momo Is To Nepal What Pizza Is To Italy

What’s Momo? Thank god at least you’re curious to ask about it. Momos are bite-sized crazily filled dumpling foods mostly popular in northern Asian countries. Momos food is a staple in Kathmandu, and you can find them all over the streets of Nepal –  on menus in tea houses & restaurants with various types of veg, meat, or chicken stuffing. We even tried the Momo recipe during our visit to the Tibetan community at McLeod Ganj. It’s not as easy to make Momo as they appear, and you need great skill and practice for it. Our blog will give you a sneak peek into the world of ‘Momo food and its origin’, some popular Momos dish, and how to make a delicious Momo dumpling.

About Momo Food

They say, ‘Momo is to Nepal what Pizza is to Italy, and this mouth-watering food delicacy is available in every nook and corner of Kathmandu and other parts of Nepal. In fact, Momo is like Mount Everest – one of the greatest identities of Nepal. Its popularity has grown other the years; all thanks to Nepalese community who live overseas and spread the recipe of this wonderful food dish to the global audience.  Just like Momos, delicious dumplings are also being served in neighbouring countries such as – in Japan, it’s known as ‘Gyoza, in Mongolia – Buuz, in China – Baozi, Jiaozi or Mantou.

There are varied reasons for Momo’s gaining fame in the world. To start with, it’s a modest and fairly cheap dish. The cost of momos food can be a mere ₹10 to ₹100. A plate of delicious Momos can be quick snack busters yet healthy food.

Secondly, Momos add original taste to suit the Nepalese ‘Sense of Taste’. Thirdly. Momos have been on the Nepalese menu list for quite a long time and it has become a part of their eating culture. Last and not least, it’s easy availability. You can eat momos in any bistro, street, or corner. To cook Momos you need regular things such as wheat flour, vegetable oil, diced onion, garlic, sesame, green chilies, tomatoes, meat or cabbage, mustard powder, ginger juice, and oh yes! Blend of Nepalese regular flavours to add the taste.

Isn’t it amazing? Let’s go back into the history and find the origin of ‘Momos’

The word ‘Momo’ is originated from the Tibetan term ‘Mog Mog’ -thus MoMo. The dish spread along the caravan routes of northern and central Asia; thereby hitting the Indian subcontinent and the mountainous regions of North India. Since its’ close to Newari – one of Nepal’s oldest languages – ‘mome’ which means cooking by steaming; probably they brought the dish to Nepal.

Although it’s not clear how momo invaded our nation; however, it seems it got popular with the rise of Tibetans in India. Also, Momo food is amazingly famous in Nepal, so hypothetical it was the ‘Newar shippers of Kathamandu who brought the recipe from Tibet during their exchanges. But, the dish has spread across every corner of India, veg momos have appeared to suit the flavour of veggie lovers in the northern part of India. But momos stay a general meat dish – instead of yak meat, chicken is used to stuff in Momos.

Today, Momo has become the mainstream food in the Eastern parts of India; West Bengal, Sikkim, Arunachal Pradesh, and Assam and all have their own recipe to cook. Even Ladakh and Dharmashala; which are homes to a number of Tibetan people have cravings for momos. Momos are offered with hot and red nippy sauce and clear meat soup in cold regions.

Due to India’s love for fusion food and skill for adjusting delectable stuff, you will even get fish Momo in many restaurants. For Punjabi, they can relish paneer or tandoori Momo. For chocolate lovers, there are Chocolate Momos. For gujjus, who knows they might come up with gathyi-papdi stuff momo, it might soon be a reality. Just a joke!

Phir Bhi Dil Hai Momostani

From Delhi to Bengaluru and Kolkatta to the city of dreams ‘Mumbai’, Momos have invaded every bistro, café, and street corner. Such is the love for this lip-smacking snack, often served with fiery hot chutneys and sauces, that people are now coming up with their own exciting flavours and versions of Momos. From Tandoori Momos to Chocolate Momos, Pan-Fried Schewzan Momos to Mozerella Cheese Momos, you’ll find a variety of momos on the streets and nearby restaurants. If you are a true momo lover, here are some popular momos you’ll fall in love with: Steamed Momo, Kothey Momo, Chilly Momo, Fried & Steam-Fried Momo, Jhol Momo, Open Momo, Tandoori Momo, Green Momo, Phaphar Momo, Cheese/paneer Momos, Fish Momo, Dhapu Momo, and more.

How To Make A Delicious Momos Food?

A perfect momo has a shell that’s delicate yet good enough to hold the juices. When making momos there are 3 things to keep in mind – the dough, the filling, and the steaming. And yes, making the momo skin and shaping the momo also needs constant practice. Momos come in various shapes, and cooking styles and of course, everyone has their own version of delicious fillings.

Let’s share with you the recipe to cook basic steam Momos at home:

The Dough: 4 cups flour and 1 to 1 1/2 cup water (Approximate).  Put the flour in a large bowl, and create a well in the center. Slowly put the water, and start mixing it with the flour – use sufficient water for the dough to hold. Then knead until it is firm but supple.

The Filling – 1 lb Minced Beef, 2 /3 Celery stalks (chopped) *, 1 small onion (chopped), 2 stalks, spring onion (chopped), Small bunch of cilantro (chopped), 1 Tablespoon Oil, 2 Tablespoon Soya, Sauce, ¼ cup water, Salt & Black pepper to taste and A little dash of Erma (Szechuan pepper) if you have it.

In a large bowl, add the meat, chopped veggies, and the rest of the ingredients and mix it thoroughly. The best is to use your hands & dig into the bowl and gently mix it all up really well. Add some water, and the celery and greens make juicy momo food.

Making Of Momo Dumplings

  • Divide the dough into four parts.
  • Take one portion of the dough, and roll it out thin and flat as big as you can. Neither too thin nor thick. Then, using an approximately 3″ – 31/2” round cookie cutter (or suitable sized cup or glass turned upside down), cut out the momo skins.
  • Take one piece of flattened dough, add a spoonful of your mixture, and shape your momos. Start from one end and close the skin together from side to side. Try not to overlap the skin too much so that you don’t end up with a thick layer of folded dough on the top. This part takes some practice. Unfortunately, I don’t have the skills to post a video tutorial but there are
  • Oil your steamer tray, and line up the momo in the tray close enough but not touching. Add water to the steamer bottom and after it boils, stack up the steamer trays on it.

The Steaming – Over steaming can ruin your momos – all the juices will vanish. Steaming momos will take around 12-15 minutes based on size, the strength of the flame, and where you stay – altitude counts – such as water boiling point is low at sea level than at high elevations and thus you need more cooking time

Lit the lid and check the steam – if it’s dry. Congratulations! Your steam Momos are ready!

On A Concluding Note –

Momos have a rich cultural heritage and you’ll find yummilicious Momos food across India with its own fusion style and taste. Just Google Momos near me and you’ll find hundreds of momos restaurants & Momo food joints where you can order mouth-watering momo dumplings at pocket-friendly prices. Thanks for your love and interest in Momo dumplings.

Momo A Day Keeps Hunger At The Bay 😊
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!