Momos are a beloved Nepali cuisine staple, gaining love across the world due to their unique flavour and delicious taste. Generally, momos are made by filling a thin dough wrapper with a mix of minced meat, vegetables, and aromatic spices. What is interesting is that momos tend to be steamed as opposed to boiled, however, they can also be deep-fried or pan-fried.
History of Momos
Momo is a Tibetan word that describes a type of dumpling. Momos tend to be enjoyed in Nepal as well as in India. Despite this, the origin of the momo is on the Tibetan side of the Himalayan mountains.
The dish was originally popular in the Newar community of the Kathmandu Valley of Nepal. Some sources believe that travelling Nepali Newar traders took the recipe from Tibet, and then traded the momo recipes to Nepal. Many Tibetans moved across to India after the 1959 Tibetan uprising, and bought their recipes for momos with them to India, which is how it ended up there.
A Cultural Experience
In Nepal, momos are not just seen as food. Momos are thought of as a social and cultural experience that brings people together. The dish can be enjoyed as a starter, main course or a simple snack, but regardless of the course, the food is seen as a social commodity. Hands are the best way to enjoy the dish. You will find that momos are served at street food stalls and food festivals, as well as in restaurants and at home gatherings, showcasing their diversity. On top of this, the cooking of momos is seen as a group activity which can bring friends and family together to make the momos. This activity is thought to help loved ones bond.
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