Momos are derived from the Tibetan “mog mog”. Momo are a type of South Asian dumplings, popular throughout the region. Momo are dough stuffed with vegetables/meat. Momos can be cooked in many ways. Generally, they are steamed.
Unclear about how momo made a way into India, it has become a popular with the influx of Tibetans in India. Momos are extremely popular in Nepal, North-Eastern India. There is a theory stating that Newar merchants of Kathmandu brought the momos recipe from Tibet during trades. Momos spread far and wide from there.
Momos earlier, were made from yak meat, as vegetables were scarce in the cold and rocky Himalayan regions of Tibet. But, after gaining popularity in India, vegetable momos came into existence and affected the taste buds of vegetarian Hindus of North India. Momos remain a meat dish- though instead of yak meat, chicken is used as it is cheap and easy to cook.
Momo are popular snacks and breakfast dish in North Eastern India. West Bengal, Sikkim, Arunachal Pradesh and Assam. All of these have their own local varieties to relish to taste buds. They are often made at home. Ladakh and Dharamshala, which are home to many of the Tibetan origin people, are well known for the wide range of momo variants.
Momos are considered a traditional delicacy in Bhutan, Nepal, Sikkim, Assam and north Bengal. Recipes are passed down through generations. Momos are served with a hot and red chilly sauce and accompanied with clear meat soup. Indian love for food- and adaptability of tasty food stuff into cuisine is beyond borders. You can get seafood momo in many restaurants at sea side. These are mostly stuffed with shrimps. You can get paneer momo to appeal to vegetarians. Momo are mostly steamed in a traditional momo steamer, called a mucktoo which is a metal utensil with holes at the base. Bamboo steamers are also uses at many places for a distinct aroma.