Khao-Chi

The rise of the momo

While momo are a central part of Indo-Chinese cuisine, they actually have an ancient past which has its origins in the remote regions of Tibet and Nepal. Here we take a look at the history of the momo and its rise to foodie fame.

Where did momo originate?
The delectable dumplings, now loved the world over, are believed to have originated in Tibet. A festive Tibetan treat made with yak or lamb, it is thought the Nepalese Newar merchants, who traded with Lhasa in Tibet, brought these savoury parcels back into Nepal through Himalayan trade routes – while adding a Nepalese twist, namely turning up the spice level. As with lots of discussions around the origins of particular foods, much is fiercely contested, however, there is no doubt – what pizza is to Napoli, momo is to Nepal. The popularity of the savoury steamed buns soon spread to neighbouring areas, including Bhutan and northern India.

As Nepalese restaurants and street food stalls opened up across the globe, Nepal’s beloved staple food, the momo, has captured the hearts and taste buds of nation after nation to become a global superstar. It is now one of the world’s most loved street foods, served in food markets across continents, including the UK’s Portobello Road and Camden.

Are momo and bao bun the same thing?

Steamed buns are an integral part of Asian Cuisine. Soft, fluffy and packed full of deliciously seasoned meat and vegetables the momo has a lot in common with its Chinese counterpart, the Bao (Bao Bun). However, there are distinct differences in flavours, texture and origins. The bao bun is believed to have originated in China during the Three Kingdoms period (220-280AD) and, much like the UK Cornish Pasty, its design was born of necessity. The British Cornish Pasty was created with a thick crust, and it is thought miners would eat the filling and sides, but discard the large pleated pastry crust which made contact with their grubby hands. (A theory, again, contested by some food historians) Similarly the bao bun was created as a ‘portable food’, ideal for soldiers and travellers. The basic recipe is a simple flour dough, stuffed with meat and vegetables and steamed.

Bao is typically steamed and filled with various ingredients, while momo is usually filled with meat or vegetables and steamed or fried.

The Khao Chi range features; Khao Chi Manchurian Momos; Khao Chi Schezwan Momos and Khao Chi Mushroom Momos.

The cultural importance of momo…

Momo is the centrepiece of social gatherings and celebrations in Nepal. It is served at festivals, special occasions and, pretty much, any kind of family gathering. Not to mention, the act of making momo itself is the ultimate family tradition and communal activity. The art of making momo has been trending on social media platforms for some time, up there in the viral stakes with Korean fire noodles.

We love the humble momo and we hope you do too. We’d love to hear what you think of ours, on our socials…

Khao Chi – It’s not a demand, it’s a desire’.