Why Indians are mad for momos

These tender, savoury Tibetan dumplings are a street food favourite in places like Kolkata and Delhi – just don’t forget the chutney.

Delhi, India – Sonakshi Verma, a college student, pushes her way to order a plate of momos from a corner shop on a busy market street in Delhi. The noisy shop, which opens only in the evenings, is crowded with people eagerly anticipating their first bites of one of India’s most popular street foods.

“Ek plate veg momos, bhaiya” (“Please give me a plate of vegetarian momos”), Verma says, trying to get her voice heard above the crowd.

When Verma gets her plate, she walks to a table and looks longingly at the four soft, plump dumplings nestled beside some chutney and mayonnaise.

She delicately dips one momo in the red chilli chutney, closes her eyes, breathes deeply and takes a bite. The tender outer layer tears, giving way to the savoury filling: a delicious mixture of sharp onion and garlic and spicy umami flavour. After eating two, she pauses before telling me: “I am fighting the craving to eat and at the same time just be comforted with their presence.”

I look around at the crowd of mostly students and young adults. At another table a small girl sitting with an older woman spots a man and boy heading towards their table and shouts: “Dadi momo mil gaye!” (“Grandma we got the momos!”). Soon the family are devouring two plates of the popular snack.

Momos are a steamed or fried variety of dumplings: dough-wrapped pockets of spiced vegetables or meat, served with a variety of sauces, gravies and condiments. After making their way to India, the simple and satisfying snack has become a favourite throughout the country, whether as a comfort food or celebratory dish.

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