Momo is a staple of Indian cuisine, and you can find them almost everywhere. They are delicious, good for your health, and do not cost you a hand and a leg. If you live in metro cities like Mumbai, Kolkata, or Delhi, the chances are you have been to more than 25-30 momo hotspots by now to eat these mouthwatering stuffings.

However, how well do you know momos? Ever thought about it? 

Worry not! We have collated some of the most interesting facts about your favourite snack and they will surely make you love momos more!

So without further ado, let’s dive right into it. 

Momos, Everyone’s Favourite Food!

Whether it’s your first time trying them or your hundredth, momo is something that everyone should try at least once. And they’re really affordable and come in a number of delicious varieties! 

Momo is originally from Tibet, where it’s called mog mog. It spread to Nepal and then India with the influx of Tibetan refugees in the country. The Nepalese version of momo is known as mochi, while the Indians call their version by different names depending on what region they come from.

When you think of momo, you probably picture something a little different from what it actually is. The word momo actually means “pie” in Tibetan, and we’re here to tell you that this dish is not what you think it is.

Originally made from yak meat, momo has evolved over time to include more vegetable ingredients in its recipes to suit the tastes of vegetarians and vegans. They are still primarily a meat dish, but instead of yak meat, chicken is used as it is cheaper and cooks easily.

Momos are very popular in Eastern India. West Bengal, Sikkim, Arunachal Pradesh and Assam all have their own local varieties. They are not only common street food but are often made at home. Ladakh and Dharamshala—which are home to a substantial number of people of Tibetan origin—are also well known for their variety of momo.

Must-Try Momos in India

If you’re a vegetarian, or just looking for tasty and unique appetisers, tandoori momos, paneer momos, and steamed momos are your way to go. You can find these momos in most Indian restaurants, and they’re stuffed with various ingredients.

The “paneer momo” is another popular vegetarian option that’s made with paneer cheese. It’s delicious, and it comes with your choice of dipping sauce—so you can get it spicy or sweet if you like.

If you’re looking for something different than what everyone else is getting at their table, try out one of these delicious options!

• Tandoori dry momos
• Tandoori afgani momos
• Tandoori cocktail momos
• Tandoori achari momos
• Pan fried momos
• Sizzler momos
• Schezwan momos
• Crispy momos
• Chilli momos
• Cheese momos
• Steam momos
• Fried momos

It’s not just that they’re delicious—they’re also affordable! A lot of restaurants will charge you a pretty penny for their momo, and it can be worth it if you want something that’s made with care and attention. And if you are looking for the best place to enjoy these, our Momo Magic Cafe is your best bet. The best part — we have outlets in more than 100 cities across India.

Momos Are Not Just Steamed or Fried Stuff!

If you’re looking for something different or just want something more… more interesting than your regular plain boiled or steamed momos, then keep reading! 

If you live in Nepal, Sikkim, north Bengal or Ladakh, you’ve probably heard of the thukpa.

Thukpa is a traditional Tibetan noodle and soup bowl. You can make a hearty meal out of momo—and it’s delicious! A thukpa is a truly fatty momo, about three times the size of an ordinary one. The outer covering is also harder than that of a traditional momo—it takes more time to polish off two thukpas than it would take to polish off two ordinary momos. Thukpas are very popular in the northeastern states.

Another interesting thing about momos is that you may find them filled with “chhurpi” – an indigenous ricotta-type cheese common in the Himalayan regions. Chhurpi is softer and has a taste totally distinct from paneer, but it’s just as delicious.

As we all know, most people prefer momos steamed. The traditional momo steamer is called a mucktoo. It’s a metal utensil with holes at its base. In many places, bamboo steamers are also used to make your momo extra fresh and flavorful.

It’s also possible to find unfilled plain steamed dough, referred to as “tingo” in parts of Nepal, Sikkim, and north Bengal. Tingos are often made in lotus shape to enhance visual appeal.

There is another type of momo called Kothey momo or pot stickers. Kothey momos are first boiled with meat broth and then fried to add a bit of crispiness.

And last but not the least, in Nepal, Sikkim, north Bengal and Ladakh, momo also has a big brother called thaipo — a big-sized momo with a relatively harder covering. A couple of thaipos are enough to make you feel full!