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Momo types

From jhol to kothey — pick a type to see every restaurant serving it and the momos they make.

Steamed momo

The original: a thin wrapper folded around spiced filling and steamed. Served with a tomato-sesame achar, often with a little timur (Himalayan pepper) for tingle.

0 places · 0 momos

Jhol momo

Steamed momo served in jhol, a warm, tangy soup of roasted tomato, sesame and spices. Closely associated with Kathmandu and a favourite on cold evenings.

2 places · 4 momos

Fried momo

Momo deep-fried until the wrapper is crisp and golden, with a juicy centre. Usually served with achar.

3 places · 4 momos

Kothey (pan-fried)

Pan-fried on one side until crisp and brown, then steamed so the top stays soft: crunchy base, tender top. A potsticker-style Nepali favourite.

4 places · 8 momos

Chilli momo

Fried or steamed momo tossed in a hot, sweet-and-savoury sauce with capsicum and onion, in an Indo-Chinese style.

2 places · 2 momos

Tandoori momo

Momo marinated in yoghurt and spices and finished in a tandoor or grill for a smoky, charred flavour.

2 places · 3 momos

Sadeko momo

Momo tossed ("sadeko") with chopped onion, chilli, coriander, lemon and spices, served cold or warm as a spicy snack.

3 places · 4 momos

Buff momo

Filled with minced buffalo meat, the traditional and most common filling in Kathmandu and in Newari kitchens.

7 places · 7 momos

Chicken momo

Minced chicken with onion, garlic, ginger and coriander: lighter than buff and widely available.

4 places · 4 momos

Pork momo

Minced pork filling, popular in some Newar, Kirat and Tibetan communities and in Thamel.

2 places · 2 momos

Veg momo

Cabbage, carrot, onion, tofu or paneer and herbs in a delicate wrapper. The vegetarian option on almost every menu.

4 places · 4 momos