Momo's Journey to Sublimity

Biting into hot steamy Momos, with a lip-smacking, spicy chutney, in the lap of the majestic mountains are the stuff dreams are made of. Momos had probably traveled the farthest of all foods. That, it is now quite at home on the streets of Delhi, as it is comfortable at posh five-star eateries, only confirms how these stuffed dumplings (either with the meat of one’s choice or assorted greens including paneer) have evolved over the years. And how India, which is not even its place of origin, has adopted it like its very own is also a twist. Every Tibetan family has a slightly different momo recipe, with various theories on how to make them the juiciest and delicious, or how to keep the dough skins to the desired delicate thinness

The variations are endless – momos can be meat, vegetarian, steamed (the most popular), fried, and cooked in soup or maybe in a pan. And of course the main part how can we forget about chutney. Chutney- the quintessential accompaniment to Indian meals. The one thing I love about chutneys is that they are simple, easy, and quick. And of course, incredibly delicious. When they come with the right touch of spicy and sweet flavors, you just really can’t beat the taste. And momos chutney is Spicy, tangy, garlicky- this chutney hits all the right notes for the perfect dip.

For making your momos at home: Click Here

Did you know: Steamed momos have fewer calories and can be substituted for salad.


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