BENGALURU: Covid-19 pandemic has changed a lot of our habits, including what we eat on the roadside. While in pre-pandemic times, makeshift panipuri stalls were a common sight on the streets, one can now see aluminium cookers selling steaming momos (Tibetan/Himalayan dish).
The sudden popping up of momo stalls across the city might just be a sign of the rising popularity of the dish. In many places, momo stalls have replaced the ones serving fried puffed puris with sweet and sour fillings.
City food lovers say steamed momos are more hygienic than panipuris.
A group of friends who stopped to relish a plate of momos on Church Street told TOI that the dish is light on the pocket and filling. One of them, Sakshi Gupta, a college student, said the pandemic influenced their choice of snacks. "Chats were our favourite earlier. Now, momos are the hot favourite. Apart from street thelas, spots like Taste of Tibet and the Yak Kitchen on Brigade Road serve great momos," she said.
Her friend, Kavya PK added that relishing steamy momos from cookers on pavements feels good, looks hygienic and is student-friendly.
One plate, with eight pieces of veg momos, is priced between Rs 60 and Rs 90, whereas the chicken variety comes for Rs 70 to Rs 120 a plate.
Binna Biswakarama, a native of Sikkim, sells at least more than 160 momos daily. With a stand on Church Street holding two cookers, Biswakarama reaches the spot with uncooked dumplings (vegetarian and chicken). "I steam them as per demand and sell them hot. This is what most people love. I also make fresh chutney every day," she said.
Explaining that the popularity has, in fact, risen in the past couple of months, Biswakarama said sales spike, especially during monsoon.
Another stall owner in Sanjaynagar said earlier this year, he decided to come to the city from Darjeeling after his brother-in-law's momo business took off in Bengaluru. "Almost 50-60 plates sell within a few hours here," the owner said.
Not just stalls on pavements, restaurants in the city too are seeing a demand for momos.
Debaditya Chaudhury, managing director of Chowman, a chain of Chinese restaurants, told TOI momos are no more a migrant dish, it is now a favourite of all age groups. "It's also convenient, easily available and pocket-friendly for youngsters. It is like a one-box meal, which doesn't need any other accompaniments," said Chaudhury.
Chef Vikas Seth, culinary director of Embassy Leisure, added that momos are becoming popular due to their ease of snacking. "The steamed preparation technique makes them a much healthier option than the fried counterparts. People find it light on the stomach and because they are always served steaming hot, they are a perfect pairing with Bengaluru's weather/monsoon season. They are easy on the pocket and have an accentuating spicy sauce that dominates the palette."
Kirti Yadav, a certified holistic nutritionist and founder of kukclean.com - a marketplace for plant-based snacks, foods and essentials - said momos are a great option and healthier than other popular snacks. "The healthier version of momo is made of rice flour and filled with veggies. The problem starts when people use maida, fry them or replace the filling with chicken. Eating it with preservatives-loaded Schezwan sauce too defeats the purpose," said Yadav.
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Steamed momos top Bengaluru's favourite street snacks - Times of India
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