Momos aren’t a ritual. They are a cult experience. These soft dumplings have been dominating the metros for the past couple of years. Mostly nibbled on by students and techies from street side vendors, they are flavor packed and tender.
On the surface, it may seem like plain white, dewy, and pinched dough. But when one takes a bite by dipping it in spicy red sauce (or mustard), the flavor bomb hits and you are a convert. And as far as fillings go, the range has expanded from mincemeat to paneer to chocolate. There are steamed and fried varieties. Fun fact: “Mo” actually means “steamed” in Newari.
Comfort food of Nepalese and Tibetans, momos are now found all over the country, from star restaurants to street vendors. There are peanut butter versions, tandoori chicken momos, dumplings fried in ghee, momos accompanied with soup and much more. Momos have been adapted to contain familiar ingredients and flavors. But other than the filling, it is the sauces that set one plate apart from the others.
A plate of succulent and juicy momos with fiery, killer sauce and you have hit the flavor jackpot. To balance the heat, some vendors serve a tangy sweet sauce. You can’t help but lick off the tangy goodness!