May 6, 2024
A fusion of Tibetan and Sikkimese flavors, these momos are filled with Phagshapa, a traditional Sikkimese dish made with thinly sliced pork belly stir-fried with radishes, chili, and spices, offering a delightful combination of textures and tastes.
Exclusive to Sikkim's culinary scene, these momos feature a filling made from nettle leaves, a locally grown ingredient known for its nutritional benefits and earthy flavor profile, providing a unique twist to the traditional dumpling.
Sikkim is famous for its chhurpi cheese, a hardened yak milk cheese with a distinct tangy taste. These momos are stuffed with grated chhurpi cheese, offering a savory and slightly sour flavor that is both distinctive and delicious.
Gundruk, a fermented leafy green vegetable popular in Sikkimese cuisine, is used as a filling in these momos. The tangy and slightly sour taste of gundruk adds depth to the dumplings, creating a flavor profile that is uniquely Sikkimese.
Bamboo shoots are a staple ingredient in Sikkimese cooking, and in these momos, they are finely chopped and mixed with spices to create a flavorful filling. The crunchy texture and subtle earthy taste of bamboo shoots make these momos a must-try for anyone visiting Sikkim.