Rishika Baranwal
Momo, a beloved Tibetan dumpling, originated in Tibet as a staple dish known for its comforting flavors.
In the 1960s and 70s, Tibetan immigrants introduced momos to India, quickly catching the interest of local food lovers.
By the 1990s, momos transformed into a popular street food, available in various styles and flavors from street vendors.
Indian street vendors added their twist, creating fusion versions like tandoori momos and spicy chutneys, making them even more appealing.
The 2000s saw momo become a mainstream sensation, with dedicated stalls and restaurants spreading its popularity.
Now, momo is a beloved street food across India, celebrated for its versatility and deliciousness at food festivals and eateries alike.