Himalayan Momo House

Steamed Momos

Plump, thin-skinned dumplings with tightly packed filling — the benchmark dish here, and the reason the 4.7 holds up under scrutiny

Fried Momos

Pan-crisped to a golden shell with a juicy interior — better than the steamed version for those who want textural contrast

Jhol Momos

Steamed momos submerged in a tangy, spiced tomato-sesame broth — a soupy variant that doubles as comfort food

Chilli Momos

Tossed in a dry or saucy chilli preparation — adds heat and wok char to an already solid dumpling base

Thukpa

Tibetan hand-pulled noodle soup with a clear, warming broth — a grounding counterpoint to the fried and sauced momo options