There's no end to gushing over the marvellous taste of momos. Every Delhite is committed to the cause of consuming momos regularly, by heart. While we all indulge in this heavenly deliciousness, not many of us know its history.

Nepal traces the birth of momos back to the 14th century. The locals knew it as Momocha, which explains the modern version of momo. Though the debate continues, momos have permeated the menus of many neighbouring nations in different styles and names.

Similarly, the same Newari merchants also brought the revered recipe of momos to India. But a closer look tells us that the immigration of Tibetan refugees in the 1960s commercialised the recipe, especially in Delhi. Making and selling momos became the easiest and quickest way of rehabilitation for the refugees back then, and the trend goes on.

That explains why Majnu ka Tilla (MKT) and Dolma Aunty are some of the best and mind-blowing momo hotspots in the capital.

Over time, Delhi has also witnessed the evolution of this dish, offering a plethora of new items. Today, we have every type of momo one could imagine. From steamed, fried, afghani, kurkure, tandoori, gravy, and Manchurian, to any new unexplored style, momos reside in our hearts rent-free. Available to suit the taste palate of both vegetarians and non-vegetarians, momos are prepared in a variety of meats, including paneer.

Now that this story has activated your memory of having a sumptuous plate of momos. Hurry and grab your favourite momos soon!