Controversial, but momo is a Tibetan dish. It’s not Nepalese.
And while we’re at it, Tibet is distinct from Nepal – they are not one and the same.
Last week, the Smithsonian magazine ran a social media post describing momo as “the dumpling that defines Nepali cuisine.”
The Smithsonian is the world’s largest group of museums, education and research centres. It was established almost two hundred years ago by the US federal government “for the increase and diffusion of knowledge.”
The article in the magazine does acknowledge the possibility that momo originated in Tibet, but the headline screeched across the post tells a different story. If you’re just doing the scroll, the message is clear: momo belongs to Nepal.
There are two reasons this bothers us. The first is that the Smithsonian is leading people down the garden path. Momo, you see, originated in Tibet. The word momo derives from the Tibetan “mog mog”- a term used to describe traditional dough pockets filled with yak meat.
Momo is the unofficial Tibetan national dish. Over time, it’s also become a Nepalese culinary staple, but that doesn’t mean we should erase its history.
Which leads us to the second problem: representation. In the case of Tibet, its unique traditions and culture face particular threats. In this context, representation is especially important.
In our experience, many people blend Tibet and Nepal in their imaginations as one single, mystical Himalayan paradise. Our restaurant and food stall scream the word Tibet, but many of our regular customers still refer to us a their favourite Nepalese eatery.
Now Nepal and Tibet both share the Himalayas and parts of Mount Everest, but they’ve never been one country. Their politics, culture, geography and language are all completely distinct.
Can we please give Tibet credit where it’s due? This helps to ensures that Tibet continues to be seen, talked about, cherished. Thank you.
Thanks also for the continued high turn-out at the restaurant. We are always so completely blown away that our community remembers us and forgives us our long absences. We’re still running Wednesday-Saturday at the moment. Here are this week’s opening hours in full:
Weds – Fri: 5-9.30pm (dinner only)
Saturday: 12-3 / 5-9.30pm
Our menu is up on the website – check it. Come by for dine in or take away or to restock your freezer. We were pretty depleted by the end of last week (thank you!) but we’re much fuller now with Famous Chicken, Yeshi’s Dal and all the momos. Come forage.
Newsletter subscribers always enjoy freebies or discounts at our restaurant. Have you signed up yet? Click here to subscribe to our weekly Substack.
Looking forward to seeing you soon,
Julie and Yeshi
Opening hours this week:
Weds – Fri: 5-9.30pm
Saturday: 12-3pm 🥢 5-9.30pm
☏ 01865 499318
Do you have the Taste Tibet cookbook? Grab it here or please take a minute to leave a review.
