Jhol momo, explained

Jhol momo is the Kathmandu favourite where steamed dumplings arrive sitting in a warm, spiced soup instead of beside a dry dipping sauce. The soup, called jhol, is usually built on tomato and roasted sesame, often with a little timur (Sichuan pepper) for a tingling edge.

What to look for

• The soup is the point. It should taste layered, tangy and a little nutty, not just hot and oily.

• Fresh wrappers. Thin, soft wrappers hold up in the broth instead of dissolving.

• A real choice of filling. Buff, chicken and vegetable are the usual options. Ask what is made fresh that day.

How to order

Say how many plates you want. Many places serve the same filling as a plain steamed plate, a jhol bowl or a fried version, so it is easy to compare.

Eating it

Use a spoon for the soup and chopsticks or a fork for the momo. Take a small bite first to let the broth out, then sip. If the heat is too much, ask for a milder soup next time.

Tip: use the momo type filter on FindMomo to see which places serve jhol near you.