Momos originate from Tibet, where they were called "mok-mok". These juicy dumplings came to Nepal thanks to the Tibetan diaspora, especially in the mid-20th century, when Tibetan refugees sought refuge in the region. Over time, momos have become saturated with local flavors, becoming an integral part of Nepali etiquette. Momos have numerous variations, depending on the region, from bustling Kathmandu to secluded mountain settlements. Accordingly, each locality offers its own variation of cooking this dish. In Kathmandu, momos are found as street food and on restaurant menus among snacks, with fillings ranging from traditional minced meat to innovative vegetarian ones. And they are all accompanied by a spicy chili sauce. On the border with India, the taste of momos becomes more piquant due to the variety of spices. Momos are often served there with spicy tomato chutney. In western Nepal, the Himalayas give momos a different flavor with yak meat and herbs. Momos carry cultural symbolism and embody unity, communal harmony. They are traditionally prepared at festivals, at home, and in religious ceremonies. It is believed that cooking momos together strengthens the bond between those who prepare them. We recommend trying momos with different fillings at our restaurant.