Astonishing Story Of Momonation

The Astonishing Story Of Momonation

Momo a day keeps hunger away’ is the ideal way to define this Tibetan food delicacy. The aromas of the memory fog me up, the recollection of juicy bites takes me back to my childhood sensation as crystal clear as if it was the day before yesterday – hot jet steam escaping momos with every relish bite; filled with aroma and spiced flavours of the Tibetan Kitchen. The momo food dumplings were probably smuggled out of Tibet by Newaris – the craftsmen & traders. This Nepali community whose members were working in and trading with Lhasa for a lot of centuries – replaced the yak fillings with buffaloes meat and more, adding local spices to it – introduced to the Kathmandu valley.

Where it became a rage and got the name momo–cha, there are also other versions of Momo in Nepal wherein the food lovers include large amounts of fat in filling that not everyone can stomach.But as it got migrated to India, the chefs brought in their own unique and delectable variety of momos such as: veg momos, cheese corn momos, paneer momos, tandoori momos, chicken/cheese chilli momos, and more.

I’m In Love With The Shape Of You…

The most important aspect of momo making, as any pro in it, will let you know is – its’ not the task of creating fillings, which could be easily gathered from cookery shows and books. It’s about getting the shape right. No wonder ‘I’m in love with the shape of you is the perfect melody that can represent these bite-sized food delicacies. It takes years of practice and persistence. A little too thick or too pinched and the results could be saddening. Momos come in various shapes.

The standard shape is known as ‘Shay-mo Dawa- Tsekyi’, – moon-tip-center for momos shaped like the crescent moon. Other popular versions include the momo folded into the shape of a ball, then there are momos where the tips of the crescent-shaped momo are made to stick to one another.

In some momo dumplings, the pleats of the momo are folded atop – one another, and known as ‘tsi-tsi momo’, as known as mouse momos due to its appearance.

How To Make Momos

For Tibetans or Nepalis, momo is not a snack, it’s a celebration. The entire family or friends will come together for a reunion to practice or prepare momos. In this exile Tibetan life, it can be a great way to come up and meet for a momo party; Tibetan people from different parts of the world, sit together and mould momos to enjoy life and take an enthralling experience from – momo making to making friends for a lifetime.

When there was a momo evolution a couple of years ago, it wasn’t just Nepali or Tibetans who were prepared for it. Locals from Darjeeling, and its nearby regions, like Sikkim, Guwahati, Arunachal Pradesh, Meghalaya, Asansol, etc. who were driven by unemployment in their home regions, fed and drove the momo food growth.

Momo Food Meme

Momos have evolved with time. In India, the stuffings in this food dumplings has transformed from yak & beef to sautéed chicken, and even green vegetable items like cabbages, corn, cheese, etc. It has now got its own version of tandoori momos or chilli momos, pan-friend momos, and more. But as it moves deeper into India, it takes new forms that are unthinkable to simply tantalizing in taste. People use potatoes, mushrooms, corns, and even chocolates. Prepare fillings like minced chicken in Schezwan Sauce. They bake it and cook it in tandooris.

Every state or city has come up with its own unique versions of momos like Kothe momos, Chocolate Momos, Cheese Momos, Paneer Momos, Chicken Momos, Jhol Momos, Fish Momos, etc. Clubbed with authentic herbs and spices, sauces straight from the heart of the Himalayas make momos a perfect recipe to satisfy your Hunger pangs. It’s yummilicious!

Momo dumplings are gaining love and affection worldwide. There are events that team up with momo trucks or joints to give consumers an exuberant eating experience of this snack buster or rather you can say savoury brunch food. No wonder Qmomo offers bite-sized momos in their most authentic form, served steamy hot n fresh on your plates.

Momo Dumplings Quote

What Are Momos For People?

Momos are not just food but an emotion for people. For street revellers, it’s a pocket-friendly snack, for workaholics or lost n stolen in love it’s a moodsetter. For riches, it’s a savoury brunch; for health freaks, it’s a nutritious diet and calorie cutters. Each one has its own unique feeling for momos. Its form and meaning will likely change even further more. Every time you take a bite of momo, you’ll be taken back by your mesmerizing memory – a home, a friend’s birthday party, or a vacation. It might be – gulping hot steamy momos in bone-chilling winters or acting as a quick appetizer right before hitting the gym. Late nights parties with friends or family or moodsetters when you’re feeling low on life.

For youngsters, college-goers, working professionals, or party revellers it’s a great experience to visit food courts, joints, and cafes to enjoy these luscious and tasty momos. With the hope, that it will someday become their regular household food dish. Till then, visit Qmomo momo joints in Mumbai or order online and relish authentic momos – straight from the heart of the Himalayas!

Bon Appetite!!!

Create Momories

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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!

For The Love Of Momos – A Himalayan Delicacy

Steamed Dumplings or Momo food is one of the best oriental cuisines, known by different names in different countries – each having its own luscious version of it. In India, it’s known as ‘Momo’, a snack-buster brought by the Tibetan or Nepali migrants, and one that every Indian has embraced wholeheartedly.

Although you can find momos in every nook and corner of the streets in cities across India, the more authentic versions are seen straight into the heart of the Himalayas – Sikkim, Darjeeling, Nepal, and Bhutan.

What Is Momo?

Momos basically consist of three main components – the dough, the filling, and the mouth-watering soup. We need to knead the refined wheat flour and water to form a soft but durable dough – why we say this because it all depends on the strength of the dough on how well it can hold the filling during steamy conditions. The filling consists of onions, garlic, salt, pepper, oil, and a choice of veg or non-veg ingredients such for meat lovers its – ground/ minced pork/ chicken/ beef, and for vegetable lovers – finely chopped/ grated assorted vegetables like cabbage, carrots, onions/ iskus (chayote squash) / churpi (local cheese), etc. India has its own version of momos in every state or city – such as paneer steamy momos or cheese momo wherein the filling consists of soft and fried paneer.

The Origin Of Momos

Experts speculate Momo Dumplings originated in Tibet. When the Chinese invaded the region back in 1959, the exiled Tibetans took refuge in different parts of India like Sikkim, Ladakh, Dharmashala, Kolkatta, and other metropolitan cities. Tibetans along with them brought their culinary tradition to India and Momo was one such dish amongst the other natives like Thukpa, Chexo, and Laping. But, Momos stood as a mesmerizing experience and gained popularity like wildfire across India. Simple! It’s Delicious, easy to cook, and pocket-friendly. Guess what? Now every state or city has its own unique version of Momo food.

How To Make Momos?

Momo making is a sublime art. It all begins with the ‘Moktu’, a traditional layered steamer base filled with bones, vegetables, spices, water and later boiled down to create a soup or broth which goes along with Momos.  Next, you roll the dough into small and thin circles – like a CD and add the filling in the centre of it. The dough is then folded in various shapes and sizes to seal the filling inside and make it ready to steam. We then take a brush and apply cooking oil in the perforated layers of the Moktu mainly to prevent Momos from getting stuck once cooked. Lastly, the filled momos are neatly lined on the perforated layers of the moktu & steamed for about 10-12 minutes or till ready. Once you can smell the yummy fragrance of steamy momos –it’s all ready to relish!

Infact, Momo making is like a family eternal bonding exercise across communities mostly in Himalayan regions like Darjeeling, Guwahati, Sikkim, Nepal, Tibet, and Bhutan.

Steel Moktu & Pre-cooked Momos Lined Up

How Is Momo Served?

Momos are served fresh from the Moktu in a set of 6 to 8 pieces, with a hot bowl of soup or broth and spicy hot chutney made of fireball chilies, garlic, salt, and roasted ripe tomatoes. Momos are the appetizer or snack buster that is found everywhere right from a five-star hotel or street-style snack served with fiery sauces. They sell like hot cakes from bistros to street hawkers.

Momos Served with Spicy Dalle Chutney

Variety Of Momos

Wonder if momos have just two sides – vegetarian or non-vegetarian? Then you’re surely mistaken. There are a lot of momo variants we will come across in streets, shopping malls, restaurants, airports, or food joints in various cities. Such as Ting-Momos are served in Sikkim, and they are simply made of basic bread dough given shape like Chinese Flower rolls and has no fillings. These momos are usually served with piroo alu dum (spicy potato curry) and the spicy dalle-tamater ko achaar.

Ting-Momos with fiery sauces

Then you have Jhol-momos, commonly found in Nepal. This momo variant will have momos or dumplings dipped in a rich spicy sauce made of peanuts & dry red chillies – similar to Indonesian/Malaysian Satay sauce and served in a big bowl.

Also Read: Amazing Facts About Momos

Pan-fried Momos tossed in a Chinese Style sauce base with onions and green bell peppers are yet another lipsmacking momo dumpling enjoyed mainly in the northern part of India and the Himalayan regions.

Pan Fried Momos

Momos food comes in many varieties and different fillings. Spicy Chicken, Meat, Pork, Paneer Momo, Pan Fried, Green Veg Momo, Cheese Corn Momo, Mozerella Cheese, fried or steam momos, tandoori momos and even fish moms – India has found a home in this delicious Momo dumpling.

If you are a food lover, then we have shared various types of tasty momos that should be on your eat list when you travel across various parts, cities and states in India. Reach out to local experts or stay tuned to our blogs to get suggestions on the best momos in town.

Meanwhile, if you say in south-central Mumbai and trying to spot a momo near me, then order online from Q momo – the best and most authentic Himalayan momo taste gets served on your plate.

To learn more watch:  The Perfect Veg Momos Recipe

Yeah Dil Mange More..

Yeah Dil Mange Momo…

Momos are one of my favourite all-time snacks and I can eat momos any time of the day or night. Whether my stomach is full or hungry; my love for momos will never fall short, even an inch. I generally eat momos in a café near my house and believe me it’s the yummiest recipe ever with double cheese filling in it. Although, I have tried both veg and non-veg momos in the café and each one is yummier than the other. Now that I ate momos buying from outside, the collective thought of me and my sister Trupti provoked – why can’t we try these lip-smacking Tibetan dumplings at home? As we thought of the idea on Saturday night, we were all charged up to make momos for a memorable Sunday brunch.

It was the first time we tried momos at home and it came out really amazing. I and Trupti just loved the taste and enjoyed these homemade momos for the brunch. We are fond of fish and had prepared the fish momos with shrimps filling and even tried the veg counterpart including Mozzarella cheese and pan-fried Schezwan momos.

The brunch was extended to lunch and not even for a sec we felt it was done. In fact, the feeling was ‘Yeah Dil Mange Momo’ for the rest of the day and life.

Such is the temptation for momos food that we try different momo recipes and just love relishin’ it every now and then. Momo seems to be a staple for us, a quick snack to revitalize and energize us all.

Let’s dig deep into momo and find out why the love and cravings for momos have suddenly evolved amongst people around the globe

Momos is basically a South Asian dumpling food that has its ancestral native in Sikkim, Bhutan, Nepal, and Tibet. Some of the close relatives of momo dumplings are buuz from Mongolia, jiaozi & baozi from China, ashak from Afghanistan, mandu in Korea, and gyoza in Japan.

While looking back in history, momos food originates from Tibet. Later when the habitants migrated to India these Tibetan dumplings came along with them and the Indian audience in Seven Sisters of India, Delhi, and other northern parts got habituated to momos food. Today, these momo dumplings can be found in every street, restaurant, and joint across India that acts as a quick appetizer to revive you from desperate hunger.

As street food, this snack has found love in a number of ways by the Indian audience. From the consumer making it a habit in their everyday life to vendors doing the various experiments on the food and blending them with a bunch of delicious and local flavours. And that’s the beauty of it, isn’t it? Momos are simple, plain, and most importantly pocket-friendly delicious and thus they’re experiment worth. Therefore, it has become an instant hit with global and local taste buds. What? I mean, you’ve never gobbled one of those Tandori, Afghani, or Chhurrpi Momos! And what’s more? Unlike authentic recipes, the City Of Dreams got its share of Mozeralla Cheese or Mayonnaise Momos, The Capital City has its version of Paneer and Cabbage Stuffed Vegetarian Momos, The City of Joy has its Chicken and Fish Momos, and basically, every city for the region has its own well-crafted Momo food.

Wonderful Moments Of Momo Making

Momo Making is indeed an enjoyable affair. Family, friends, and relatives often gather together to spend joyful time making momos and dumplings. The dough is rolled very thin, the filling is simply delicious in the center, and the momos are shaped and sealed in small packs, with little space for it to fill with juices that collect during the steaming process. Although Momo shaping is an art that will take quite a lot of patience & practice to put the filling inside the wrapper; however, once practiced even a small child can learn to make momo.

Secondly, momos food is for every occasion whether it’s a birthday party or baby shower, a get-together with friends or a wedding buffet you will always find this delicacy on the top of the menu list amongst food lovers.

Momo A Day Keeps Hunger Away

Freshly steamed momo taste simply awesome when served piping hot straight from the steamers and kept on the plate. Around six to eight momos with a separate small bowl of fiery hot dipping chutney or sauce could be a one-meal dish for people.

You should eat the meat-filled momo as a whole since the flavourful juice in its steamed pock will start dripping out if it’s broken. It can also be served with a variety of chutney, sesame paste, ground peanut dip and garlic chili sauce, or any other form of homemade chutney of your choice or taste.

Fresh momo dough could be made by mixing flour with water and knead until the dough becomes smooth. Making the dough is again your preference because some cooks prefer white all-purpose flour to whole wheat flour since it makes smooth & elastic dough, and others like to mix two parts white flour with one-part whole meat. Based on your eating style you can design your dough. Anyway, the dough is kneaded until it is slightly sticky and then left at room temperature for almost half an hour, covered with a damp kitchen cloth. Then you can roll it out very thin and cut it into three-inch circles. If you have the time to invest and pour all your love, we’re sure your homemade momos will be far tastier than those made with store-bought wrappers. Skilled momo making chefs can roll the thinnest possible wrappers! Come on, you can do it.

Display Your Skills – Roll A Dough And Party Hard 😉