No. 01 — Momo House

Folded by hand, steamed to order.

Himalayan dumplings with eighteen pleats, slow-simmered broths and fire-roasted achar — made in small batches, all evening, for long tables.

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Open nightly17:00 — 01:00

1998 2026

Asan Tole, KathmanduA grandmother's recipe, carried acrossYour table, tonight

Our take on the Himalayan momo.

MOMOYA began as one woman's Saturday ritual in a Kathmandu courtyard — a wooden board, a bowl of spiced filling and a family folding until the steamers ran out.

We kept the ritual and changed the room. Dough rolled thin every afternoon, fillings ground by hand, tomato-sesame achar charred over open flame. Nothing frozen, nothing rushed. Ya means house — this is ours, and the door is open.

Hands pinching pleats into a raw momo over a wooden board
Fold — eighteen pleats, every time
Steam rising from a stacked bamboo steamer
Steam — nine minutes, no more
Steam rising from a bamboo steamer of momos

Reel 02 — After dark

Steam, smoke
& late tables.

A table of dumpling dishes and dipping sauces
Hands folding dumplings on a floured surface

Our kitchen folds roughly 2,400 momos a night. We stop when the dough runs out.

Bright red dalle chillies
A plate of dumplings with chopsticks on dark linen
Rows of freshly folded momos in a large pan

Lucknow, Uttar Pradesh

Every fold is a small promise.
  1. 01 — Arrive

    A counter, not a queue.

    Sit at the steam bar and watch the folders work, or take the long table in the back for eight.

  2. 02 — Share

    Steamers to the middle.

    Everything is built for passing. Order a round, then another — momos come out as they are ready.

  3. 03 — Linger

    Chiya until late.

    Spiced milk tea, Himalayan millet spirits and natural wines poured until one in the morning.

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Tables of 1 — 10. Booked live: full times grey out. Closed Mondays.

A bamboo steamer of momos on a dark wooden table
Hours Tue — Sun · 17:00 — 01:00

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