Few street foods have won over India quite like momos. These little pockets of joy, stuffed with minced meat or fresh vegetables, are incredibly satisfying. Whether steamed for a delicate bite, fried for a crispy edge, or pan-seared to perfection, they are almost always served with a fiery red chutney that adds just the right kick. From roadside stalls in the hills to trendy cafés in the city, momos are everywhere, and for good reason.
But they did not start out as India’s favourite snack. The word “momo” is said to have Tibetan roots, meaning “steamed bread.” These dumplings entered India through the Himalayan trade routes, first embraced in Ladakh, Sikkim, and Arunachal Pradesh before spreading further. Everywhere, they took on different personalities. Ladakh’s mokmok, a slightly larger, thicker-skinned version, is perfect for cold mountain weather. In West Bengal, jhol momos take a local detour, served in a fragrant, spiced broth. Meanwhile, Naga and Manipuri variations pack a serious punch, thanks to the region’s love for fiery chillies.
As momos gained popularity, they began to evolve. Delhi and Kolkata introduced tandoori momos, marinated in spiced yoghurt and charred in a clay oven for a smoky finish. Mumbai took things further with cheese, Schezwan sauce, and even paneer-stuffed versions. And then came the actual experiments. Peri-peri momos, sushi-style momos, and even chocolate-filled ones pushed the boundaries of what a dumpling could be.
The process of making momos is simple but requires skill. A soft, elastic dough is rolled out into thin circles and then filled with a mixture of minced meat, vegetables, and seasonings. The edges are carefully pleated and sealed before being steamed, though pan-fried and deep-fried versions are just as popular. The result is a juicy, flavour-packed dumpling with the perfect balance of texture and spice.
What makes momos so irresistible? It may be their ability to blend into any setting, from a late-night street snack to a gourmet platter at a fine-dining restaurant. Or it is simply that no matter where you eat them, one plate is never enough.
