No culinary journey through Bhutan is complete without trying momo, the bite-sized dumplings that have become a beloved staple of Bhutanese food culture.
Made from thin wheat-flour dough and filled with meat, cheese, vegetables or potatoes, momos are generally steamed or fried and served with spicy ezay, a Bhutanese chilli-based condiment. The combination of hot, freshly steamed momos and fiery ezay is particularly popular among locals and visitors alike.
Although momos are believed to have roots in Chinese and Tibetan cuisines, they have developed a distinctive place in Bhutanese culinary culture. From roadside stalls and taxi stands to restaurants and archery grounds, momos can be found across Thimphu and are enjoyed by people of all ages.
Popular Varieties of Momo
1. Steamed Vegetarian and Non-Vegetarian Momo
The traditional varieties remain among the most popular. Vegetarian momos are commonly filled with cheese and vegetables, while non-vegetarian versions may contain minced beef or pork. They are typically served with chilli paste, while non-vegetarian momos may also come with soup or stew.
2. Gravy Momo
Gravy momo gives the traditional dumpling a spicy twist. The steamed dumplings are served in a flavourful gravy made with ingredients such as spring onions, garlic and peppers. The combination of soft dumplings and spicy, savoury sauce makes this variety a favourite among momo lovers.
3. Paneer Momo
A vegetarian variation of the classic cheese momo, paneer momo features a rich and crumbly paneer filling. Its mild, buttery flavour offers a delicious alternative to meat-filled dumplings.
4. Ema Datsi Momo
For those who enjoy spicy food, ema datsi momo offers a distinctly Bhutanese twist. Inspired by Bhutan’s famous chilli-and-cheese dish, these momos are filled with an ema datsi-style mixture, combining heat with a rich cheesy flavour.
5. Kewa Momo
Kewa momo is filled with mashed potato and seasoned with flavours such as ginger. Mild, soft and buttery, it is a good option for those who prefer a less spicy momo.
