In a bustling market street in New Delhi, college student Sonakshi Verma eagerly pushes her way through the crowd to order a plate of momos from a corner shop. The shop, which only opens in the evenings, is filled with people eagerly awaiting their first taste of India’s popular street food. Verma, amidst the noise, manages to order a plate of vegetarian momos, and eagerly waits for her order. As she sits down at a table, she gazes longingly at the plump dumplings, savoring the moment before dipping one in red chilli chutney and taking a bite. The savory filling of onion, garlic, and spices delights her taste buds, and she finds herself fighting the urge to devour the entire plate.
Momos, a type of dumpling, have a rich history in the Himalayan region, with various communities across the region creating their own versions of the dish. The origin of the momo is believed to be in Tibet, but the dish has made its way to Nepal, Bhutan, and different states in India. The arrival of momos in India can be traced back to Tibetan refugees in Kolkata in the 1960s, with momos gaining popularity in Delhi and Kolkata in the 1990s and early 2000s. The dish has become a favorite street food across the country, offering a comforting and satisfying experience to all who indulge in it.
With a variety of fillings and flavors to choose from, momos have become a versatile snack enjoyed by people of all ages. Whether steamed, fried, or in soup form, momos continue to captivate the taste buds of Indians, offering a delicious and affordable option for a quick bite. The sensory experience of biting into a hot, flavorful momo is what draws people to this beloved street food, making it a staple in the culinary landscape of India.