• Dim Sums originated from China whereas Momos originated from Tibet.
• Momos are steamed (Goyza is pan-fried); Dim Sums can be steamed, fried, baked, boiled or stewed.
• Dim Sums can vary from buns to open and closed dumplings and rice rolls.
• Momos are either round or crescent shaped and always closed.
• Dim Sums can be sweet or salty, Momos are only salty.
TRADITIONAL DIM SUMS
The lexicon meaning of Dim Sums would be ‘dot heart’ or touch the heart’. Traditionally these steamed or fried mouthfuls are served with tea at Yum Cha (literal meaning is drink tea) joints at long Sunday brunches. If you were to ask me what are Dim Sums I would simply say that it is a Cantonese terminology for snacks to be had with tea and these could vary from dishes based on any meat, vegetables, sweets or fruits. It is rather a fun moment for whole families to gather at Yum Cha joints for Sunday brunches to chat, drink pot after pot of Chinese tea (also aids in digestion of the accompanying snacks). Interestingly in traditional yum cha joints, the restaurant staff would walk around pushing a cart or be carrying a tray stung around the neck to offer their goods. Hong Kong indeed boasts of the best international dim sum chefs, who prepare these mouthwatering delicacies ranging from buns to dumplings and rice rolls that contain a variety of ingredients, including pork, chicken, shrimps, prawns and a selection of vegetables served steamed, deep fried, baked or grilled.
RAGE IN THE CAPITAL
Dim Sums are a common feature now in almost all the Chinese restaurants, though the upscale restaurants serve the most authentic variety.
LOCAL FLAVOUR “MOMOS”
Originated from Tibet, these dumplings are extremely popular in Nepal, Bhutan, Sikkim, West Bengal, Himachal Pradesh, Leh Ladakh and Darjeeling. One would find many momo joints on most streets. The most popular place to have momos in the Capital is in the Yashwant Place market area, next to Chanakya cinema hall. Served with a chili garlic paste these dumplings are delicious and value for money.
Cantonese Dim Sum is a cuisine in itself and served in its own individual bamboo steamer or plate is a tasty morsel and the Tibetan Momos have now found its way to the hearts of the Dilliwalahs.
WHERE THE DILLIWAALAS GO FOR DIM SUMS
WHERE THE DILLIWAALAS GO FOR MOMOS
Yashwant Place Market
Rupali Dean is a familiar name in Food & Travel writing. Her passion and work takes her on various travels across the world and her by-line is familiar to discerning readers of esteemed magazines and Newspapers like Uppercrust, Food & Wine, Discover India, Economic Times Travel, Hindustan Times City, Statesman etc to name a few. A trained hospitality professional, from the Institute of Hotel Management, Ahmedabad gives her an edge over any other food writer. She has also won the Best Food Travel writer award in India by Spain Tourism and has been Featured among India’s Top 5 Food Bloggers in India in the Hi Blitz magazine.
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