The number of people who tried their hands at making momos during the lockdown is proof enough that we are all collectively obsessed with this dumpling snack, and no obstacle is big enough to make us ...

When was the last time you stood by a roadside stall, dipped a piping hot momo onto fiery red chutney and relished this north-eastern delicacy? Can’t recall? Nor can we, but we sure as hell miss our ...

Radhika Acharya, who was born in Bhutan and raised in a refugee camp in Nepal, grew up eating and cooking the traditional foods of her parents and grandparents. The rich blend of history and flavors ...

A lifestyle writer with too many opinions. Self-observation 101: I eat everything edible and I am too nice for a person who hates humans, interaction and travelling. Momos are easy to make and since ...

Tandoori momos, fried momos, chocolate momos - there are options galore to pick and choose for, but what is absolutely non-negotiable when it comes to momos is the lovely momo chutney or momo sauce.

Heat sunflower oil in a medium saucepan over medium-high; add garlic, and cook, stirring often, 1 minute. Add tomatoes, soy sauce, chiles, sugar, and salt. Cook, stirring occasionally, until tomatoes ...

Is there anyone who isn’t a momo fan? We know how difficult it is to resist those freshly steamed momos with tempting spicy red chutney. Originated in Tibet, these now have become a popular street ...

Dumplings with minced chicken, vegetables and a red hot chilli chutney is more than a dish Also In This Package Friendships, COVID-19 and momos A brief history of dim sum and the perfect guide to mak ...