Momos: An Integral Part Of Indian Food Culture

From a migrant dish to the city’s staple food, the adaptation of momos indicates an emerging India, whose eating habits have been transformed from the traditional parathas or roti – shaped by migrants on the sidelines of the food world.

According to Research & Markets reports, India’s food market is valued at a pegging USD1204.30 million in FY2021 and is anticipated to grow with a CAGR of 8% in the forecast period – to reach USD1841.28 million by FY2027F.

The steep rise for convenient food items, changing lifestyles, and more & more product innovation will be the key factors to drive this demand for Indian food Market in the future forecast.

Amidst this, momos have been quickly gaining the limelight and have now become an integral part of Indian food culture. This all-new category of ready-to-eat frozen momos is available online in major metropolitans like Mumbai, Delhi, Kolkatta, Chennai, Pune, Bengaluru, Guwahati, Imphal, Indore, Hyderabad, and Ahmedabad.

Why The Magic Of Momos?

Momos are like widespread fire in the jungle. I’ve visited the thapa stalls Mumbai, where they sell hot n steamy momos straight out of aluminum steam boxes. I’ve visited Chandini Chowk in Delhi, Rabindra Sadan Metro Exit famous for the lip-smacking momos. It was not just all, I’ve even hunted for delicious momos in McLeod Ganj and Dharamsala. I even had them while driving on the streets of Meghalaya, Shillong, and Imphal – where you will find momos being sold – in homes and in small cafes.

These steamed or pan-fried momos are the new-age food; more commonly known amongst the next gen people who would travel in buses to attend music fest with lot of weeds and listen to Bob Marley, and embrace Momos wholeheartedly.

Most of these momos are cooked by old Tibetan or Northeast women on the street with thick doughy covers stuffed with tasty chicken or veggies.

We Indians soon realized we can blend this fairly easy-to-cook appetizer into our cuisines, hijacked the recipe, and intercepted it into the daily menus.

History Of Momos

Momos date back in the 14th Century. The Nepali Newaris the local inhabitants of Kathmandu Valley brought are the creators of historic heritage and civilization. Besides creating temples & shrines, pagodas, and stupas, these Newaris also discovered Momo – the mouthwatering food dumplings. In Newari ‘mome’ means cooking by steaming and that’s how momo was identified as steam dumplings. It is believed that Newari merchants or even Tibetan inhabitants who traded and traveled in India had brought the recipe along with them. These steamed dumplings are made out of Yak meat in the Himalayan region. But, you can have your own mesmerizing versions of Momos such as chicken momos, fish momos, chocolate momos, or tandoori momos.

Some popular forms of Momos in India include: Steamed Momo, Kothey Momo, Chilly Momo, Fried & Steam-Fried Momo, Jhol Momo, Tandoori Momo, Green Momo, Phaphar Momo, Paneer/Cheese Momo, Fish Momo or Chocolate Momo.

A perfect momo has a shell that’s delicate and durable to hold the juices. During momo making, there are three things to keep in mind – the dough, the filling, and the steaming. And yes, making the momo skin and shaping the momo is also a skill that needs constant practice. Momos come in various shapes, and cooking styles and of course, everyone has their own version of delicious fillings. You can either make fried or steamed momos as per your tastes.

The Royal Affair

The Nepalese princess married a Tibetan king in the late 15th Century and along with this, the dumplings were exported to China. Food dumplings are also in Korea and Japan, making momos – the mother of all Jiaozis, Mandus, and Gyozas. The Chinese added a bit of sophistication to the momos just like the Italians brought it to brochette or pizza.

In the 15th Century, China and Japan adapted and embraced momos food wholeheartedly, and at the beginning of the 21st century Indian adapt it. We have almost seized the momos and made it our very own food recipe of India.

Momos are usually maida dough wrapped around cooked vegetables or meat. For health-conscious people, you can replace the maida with wheat

Also Read: Love For Momos? But Guilty of Too Much Maida? Try Wheat Momos

Once wrapped into small balls, they could be steamed in a metal utensil known as Moktu. But they could also be baked, fried, or boiled. Momos came up on Indian street around two decades ago and were first seen on roadside carts, food stalls, and food joints.

These steamed momos or fried momos, whether veg momos or chicken momos are perfect fodder to feed the hungry kids who throng on carts or professionals & party revellers who would order online during late nights or early mornings. Served with fiery hot chutneys or sauces, the momos perfectly suit our Indian taste buds.

Today, momos have been intercepted everywhere across India. And just we the world has innovated pizza, pastas, and burgers, so has the momo food. Today, on the streets of Mumbai, Delhi, Bengaluru, or Kolkatta, and in dedicated momo takeaways like Qmomos, you will find veg momos, paneer momos, or cheese corn momo along with fiery hot sauces and chutneys. For momo lovers, there are chicken momos, fish momos, or even meat momos available at momo joints across the country. You can order fried or steamy hot momos at your comfort. Be it an office party or night hunger pangs, brunch, or hi-tea, momos are the perfect food to satisfy your hunger. A paneer momo or cheese corn momos, or tandoori momo, chocolate momo or fried momo in Manchurian gravy, – we can say the sky is the limit to imagine and come up with unique food delicacy. You won’t be surprised when you may have gathiya momos or Kerala stew or goan curry momos.

Thus, it’s proven that our Indian food culture just love to embrace the wonderful cuisines and delicacies across the world