A momo is judged on three things: the thinness of the wrapper, the juiciness of the filling and the achar it is served with. Our team from the Himalayas folds them the way they are folded at home — pleated by hand, one at a time — and steams them in bamboo-style trays rather than boiling them.
Choose vegetable, chicken or beef. Order them steamed for the traditional experience, fried for a crisp shell, or ask for them in jhol broth. For many families in Highland, White Oaks and Old South, a tray of momos is the whole reason they found us.
How We Make Our Momos
Nothing here is pre-made or frozen in bulk — the folding happens in our kitchen every day.
Filling seasoned the Himalayan way
Onion, garlic, ginger, coriander and Himalayan spices are mixed through the filling so the juices are flavoured, not just the wrapper.
Pleated by hand
Every momo is folded individually. Hand-pleating seals the juice inside and gives the dumpling its shape.
Steamed to order
They only go into the steamer when your order comes in, which is why they take a few minutes longer and taste worth the wait.
What to Eat With Steamed Momos
Momos start most meals here. The natural follow-ups are:
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Jhol Momos – Steamed momos swimming in a spiced sesame-tomato jhol broth.
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Veg Momos – Vegetable-stuffed Himalayan dumplings, steamed or fried, with spicy achar.
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Hot & Sour Soup – Peppery, tangy broth with shredded veg — the best warm-up in South London.
