Momo Mojo

Jhol Momo

Steamed dumplings served in a thin, rust-colored tomato-sesame broth with cumin and fenugreek — the definitive version of this dish in Toronto

C-Momo (Chili Momo)

Pan-tossed momos with dried chilies, garlic, and a sticky sauce — smoky edges, chewy centers, aggressively seasoned

Steamed Momos

The benchmark order — thin-skinned, tightly pleated, served with a bright tomato-sesame dipping chutney on the side

Fried Momos

Deep-fried until the wrapper blisters and crisps, giving each piece a satisfying crunch before the soft, savory filling

Kothey Momo (Pan-Fried)

Flat-bottomed dumplings seared on one side, steamed on the other — a textural hybrid that's crispy below and tender above