Momo

Thin dough is pleated around spiced minced meat or vegetables, steamed and served with a tangy tomato-and-chilli achar. They are the ubiquitous snack of Nepal and the Himalayas.

The origins of momo are debated, though it is widely regarded as having evolved from Tibetan and Chinese dumpling traditions, possibly brought to Nepal through centuries of trans-Himalayan trade. In Kathmandu Valley, the Newar community played a key role in popularising the dish, adapting it with local spicing and serving it with a tomato-and-chilli achar.

Regional variations abound across the Himalayas: in Tibet, yak meat is a traditional filling, while in Nepal buffalo, chicken, pork, and vegetable versions are common, reflecting local tastes and religious practices. Momo has become a quintessential social food, served at family gatherings, festivals, and street stalls alike, and is now a beloved national snack that transcends class and region.