The humble momo has a long and rich history. It has travelled across many countries, growing in popularity at each stop it made. Momos are said to have originated in the 14th century. Both Nepal and Tibet claim to be the birthplace of the momo. While this is debatable, one thing is for certain: when momos entered India, we made them our own.

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Momos came to India in the 1960s along with the large number of Tibetans who arrived in the country. They settled in  different parts of the country, including Ladakh, Darjeeling, Dharamshala, Sikkim and Delhi — all the major momo hotspots that we know and love. Another version states the Newar merchants of Kathmandu  brought the recipe to India from Tibet during their travels along the Silk Route. 

West Bengal, Sikkim, Arunachal Pradesh and Assam all have enjoyed different varieties of momos. Interestingly, these dumplings feature in the local cuisine of only Sikkim and Arunachal Pradesh.

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In India we have a knack for modifying food to our taste. It is no wonder we now find momos in so many variants. Spicy chicken, paneer, green vegetables, ricotta cheese, pork, and even seafood, they’ve all found their home in a delightful Momo. The most versatile food you’ll find, momos can just as easily be a five-star meal served in an aromatic meat-based broth as it can be a street snack served with tangy sauces.