TASTE of Tibet will be making vegan momos at the Cowley Road Carnival. Recipes are almost never seen in Tibetan cooking, so the measurements are non-exact, but as close as they can come up with. For ...

There’s no denying that momos are one of the most popular street snacks, but did you know these little dumplings can be ...

Most of us grew up dodging lauki (ghiya or bottle gourd) at the dinner table. Why would anybody want to eat it? No taste, no fun, extremely healthy and boring. We would rather stay hungry than eat ...

The origin of momos is debated. Some say that they were introduced to Tibet by a Nepalese princess, others say they came from China. "It definitely originated in Tibet," said Tenzin Engsel, one of the ...

Blue Momos, made with butterfly pea flower-infused water chestnut or buckwheat flour, offer a vibrant, fast-friendly twist on traditional Himalayan dumplings. Filled with mild spices and vegetables, ...