Momo Mania: Have You Tried These Varieties Of Momos Savoured In The Northeast?

If we tell you to name one street food that is ubiquitously popular in India, what will you name? Won’t they be momos? Come to think of it, momos have travelled the farthest of distances and place- from Tibet to India and from the tables of fine-dining restaurants to the paper plates of the street stalls. The soft dumplings filled with a subtle yet delicious mixture of either vegetables, meat or cheeses like paneer served with a spicy red chutney and mayonnaise on the side can turn anyone’s day around. 

Although the roots of these dumplings don’t lie in India, we Indians have adopted them like our own. Every other street of India has at least one momo stall in it serving a variety of momos. Even I doubt that the original makers of momos had even imagined that their creation will evolve to this extent with time. Not only the filling but even the varieties of methods of cooking are also numerous. From steamed and fried to KFC and Tandoori, we Indians relish myriads of this dish today. But do you know there is more to momos than just these varieties? Well, let’s go on a culinary trip to the northeast to explore the uncharted. 

If you want to devour the most delicious and authentic momos in the northeast, then we can’t suggest any place other than Shillong. The meaty filling inside the soft and creamy exterior along with the spicy chutney will set your mood right. The Monpa and Sherdukpa tribes of Arunachal Pradesh eat momos in their daily diet. Their momos are usually filled with minced pork, mustard leaves and some other leafy vegetables and are served with chilli paste. In Sikkim, these sinful dumplings have pushed the traditional dish of Sikkim- Hyontoen off the plate. A close cousin of momos, Hyontoen is made with millet flour, stuffed with cheese and steamed before serving. Sikkimese people also serve momos along with a vegetable salad in most restaurants. 

Now that you know these unique varieties of momos, will you miss the chance of savouring each of them on your next trip to the Northeast?