Hello, Foodies and Buddies!
It’s time for our first Dish of the Week for the month of August and the honour goes to Chef Gazal’s yummy Cheese Corn Momos!
In Chef Gazal’s own words, “Momo is the colloquial form of the Tibetan word “mog mog.” Momo is a type of steamed dumpling with some form of filling. Momo is a traditional delicacy in Nepal, Tibet and among Nepalese/Tibetan communities in Bhutan, as well as people of Ladakh, Sikkim, Assam and Darjeeling regions of India.”
It is one of Chef Gazal’s favourite dishes and it holds a special significance to her. “Growing up in Dehradun, it was and still is, a very popular street food. In a way, preparing this is like a constant reminder of my roots,” she says with a nostalgic smile!
Chef Gazal is also well-versed in the history of Momos which she described saying, “The dish is believed to be of Tibetan origin and since then has spread to other neighbouring countries. Since this dish was initially popular among the Newar community of the Kathmandu Valley of Nepal one prevalent belief is that travelling Newar merchants brought the recipe from Tibet where they used to go to trade.”
She concludes this brief history lesson saying, “Originally, the seasoning of the dish was typically meat, such as yak, due to the scarcity of vegetables in Tibet. However, after arriving in India, the momo was made to be completely vegetarian in the modern era to feed the large population of vegetarians.”
Her knowledgeable insight into such a popular dish is certainly appreciated!
While Chef Gazal’s Cheese Corn Momo recipe is a secret, she did tell us one of the challenges of preparing the dish. “Getting the right shape and size and steaming them just perfectly so that they are neither over nor undercooked,” she said.
Chef Gazal also describes Momos as a perfect healthy snack alternative to most other snacks such as burgers, pizzas, etc.
And, in conclusion, Chef Gazal had this to say about other dishes she was looking to popularise on the FoodyBuddy platform. “Authentic Biryanis, Healthy Snacks, and a wide range of Salads!”
Thank you so much for your time and all the very best going forward, Chef Gazal 🙂