Momo is bite-size dumplings made with a spoonful of stuffing wrapped in dough. Momo is usually steamed, though they are sometimes fried or steam-fried. Meat or vegetable fillings become succulent as it produces an intensively flavored broth sealed inside the wrappers. Place of origin: Nepal; Tibet
The Tibetan dumpling also called “momo” is undoubtedly on the list of favorites for those who have had the opportunity to taste it. Now on the list of international menus, it’s popular, delicious, most convenient, and undeniably healthy. We bring you with delight “Noble Momo” from the roof of the world at your table. Traditionally prepared with an acute sense of hygiene, quality, and value for money.
Some say the journey of momo dates back to the 14th century when the Nepalese traders introduced it to Tibet during their journey across the great Himalayas. It was then brought back to Nepal by the Tibetan refugees who in course of time commercialized it in the streets of Kathmandu in the early 1960s.
“Nothing is permanent on this earth” so true, Even the momo initially introduced by the Tibetans which had minded meat wrapped up in a dough has undergone exciting metamorphosis. Momo-cha, soup momo, cheese momo, potato momo, tandoori momo, vegetable momo, fried momo …. You name it, the minces meat has been replaced with almost anything edible. Momos have been served as the main dish or as a simple snack for centuries in Tibet.