Limbu Kitchen, situated in Chittaranjan Park, Delhi, has recently seen a surge in visitors. The driving force behind this newfound attention is their squash momo. This small eatery is experiencing long queues of enthusiastic patrons eager to try this unique dish, which has become a talking point among food lovers in the city.

The momo, a staple in Delhi’s diverse culinary scene, has garnered immense affection over the years. Numerous establishments are dedicated to serving these beloved Tibetan-Nepalese dumplings, yet Limbu Kitchen stands out due to its distinctive variation that primarily features squash. As the popularity of this dish grows, many Delhites are opting to wait extended periods to sample it.

Those who visit the eatery are faced with significant wait times before indulging in this popular item, alongside a variety of traditional Nepalese and Tibetan meals available on the menu. The fascination surrounding squash momo has piqued interest, leading many to explore its origins and preparation methods.

Understanding the Squash Momo

The squash momo is essentially a dumpling stuffed with grated squash, a vegetable traditionally used in Himalayan cooking. Known in Nepali and Darjeeling-Kalimpong kitchens as ‘iskus momo’, it embodies a unique culinary heritage.

Preparation of the dish involves grating the squash, salting it, and subsequently squeezing out excess moisture—an essential process due to the vegetable’s high water content. This mixture is blended with onions, ginger, and cilantro, with a touch of hot oil added to enhance the flavour. The filling is then encased in dough and steamed, creating a delicate, flavourful delicacy.

The squash serves as the primary ingredient in this momo, imparting a mild sweetness and a juicy consistency. This contrasts sharply with more recognised fillings such as cabbage, paneer, chicken, or pork, making the squash momo an intriguing option for those seeking something different.

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