The Journey of Momo Through Time
Momo – just the name stirs up a deep sense of nostalgia and emotion. Whether you call them dim sums, dumplings, or any other name, Momo have a special place in our hearts, often tied to countless memories shared over plates of this delightful dish.
The Origins: Where It All Began
But where did it all start? Interestingly, the dish we now call “momo” was originally known as “mog mog” and was traditionally made with yak meat. The origins of momo trace back to Nepal, with some legends dating its existence as far back as the fourteenth century. The story goes that a Nepalese princess introduced Momo to Tibet after marrying a Tibetan king in the late fifteenth century. From Tibet, it spread to China, Japan, and beyond.
The Many Faces of Momo
Over time, momo has evolved, taking on various forms and flavours as it travelled across regions. Some popular types of momo include:
Steamed Momo – The classic, soft, and juicy variety
Kothey Momo – A half-fried, half-steamed version
Fried Momo – Crispy and golden, with a delightful crunch
Jhol Momo – Momos served in a flavorful broth
Open Momos – Stylish and modern, with an open-top design
Dhapu Momo – Larger and often stuffed with generous fillings
Tandoori Momo is a more recent innovation that gives momos a smoky, grilled flavour
Momo in India: A Journey of Resilience and Adaptation
Momo’s journey to India is deeply intertwined with history. During the Tibetan uprising in 1959, many Tibetans fled their homeland, seeking refuge in various parts of India, including Sikkim, North East India, Kolkata, and other regions. These Tibetan migrants brought with them their rich culinary traditions, including the art of making momos. It wasn’t long before momo became a beloved dish among locals, transcending cultural boundaries and becoming a staple in Indian street food culture.