Sitting quietly in a corner of Lajpat Nagar Market, New Delhi, Dolma sharply observes her staff serving momos to the customers. She refuses to have any glitch while making momos available to the customers, after lunch, she will probably go to her next stall in North Campus. She is quite satisfied with the fact that she have been able to make a decent living in the bustle of mega city, New Delhi. 

“When I first came in 1994, I was the first person to put up a stall in Delhi. People back then used to ask out of curiosity, ‘Ye kya hai, ye to paka bhi nhi hai’. People had no knowledge of Momo back then,” she said. Today, she operates four stalls across Delhi and is providing employment to more than 20 people, while making a sale of more than 70 kg momos a day.

Momo, a traditional dumpling dish from Nepal, was introduced to India in the 1990s by the Tibetan refugees who settled in the northern parts of the country. Over time, the dish caught on with the locals, and its popularity grew exponentially. Today, momos are ubiquitous in India and can be found in every corner of the country - from street food stalls to high-end restaurants. It is considered to be the number one street food in India, and estimated to be close to $2.7 billion market. However, nearly 97 percent of this is unorganized.

The rise of momos in India can be attributed to several factors. Firstly, they are easy to make and are affordable, making them accessible to a large number of people. Secondly, the dish is versatile and can be made with a variety of fillings, ranging from vegetarian to non-vegetarian. Thirdly, momos are a healthy snack, and their nutritional value has played a significant role in their popularity.

As the popularity of this dish grew, several brands established themselves, selling only momos. These brands like Wow! Momo, Momo King, and Momo Mia became household names, and their success paved the way for others to enter the market.

The trend of pan-Asian cuisine also played a significant role in the rise of momos in India. As Indians became more familiar with momos, they started exploring other similar dishes, such as dimsums. Dimsums, which are a Chinese version of momos, soon became popular in the country, and several restaurants started offering them on their menus.

“Momo originated from Tibet and it rolled down to the foot hills of Himalaya, and then expanded its reach to the rest of the world. Dim sum originated from southern part of China, which spread its wings all over the world. People started to gain knowledge and ventured on versatility of dim sum. Momos are made with refined flour and an assortment of fillings, whereas dim sums are made with a combination of potato, corn and wheat starch,” Debojyoti Sarkar, executive chef at Roots Kolkata stated.

“Both are similar, but the dough and flavor of dimsum is different, and nowadays guests are also looking for new experiences, so they prefer dimsum over momos. Through globalization, preferences have changed, and guests are also very knowledgeable about foods. Advertisement is one of the main factors for the demands of dimsum in this country. Food presentation and skills of individual chefs are behind this demand," said Tuhin Chatterjee, Chef De Cuisine (CDC) at TRAPEZE Kolkata.

The business aspect of momos or dimsum is also worth discussing. For many people in the metro cities, selling momos has become a livelihood. Small momo stalls can be found in almost every corner, and they provide affordable and delicious snacks to people on the go. Therefore, momo sellers have become an integral part of the country's culture, adding to its vibrancy and diversity.

One company that has been particularly successful in this business is Wow! Momo. Founded in 2008, it has been able to build a successful brand by focusing solely on momos. Wow! Momo now has more than 400 outlets across India and has expanded its menu to include other pan-Asian dishes.

Several restaurants in India have also made momos their USP, such as Yeti - The Himalayan Kitchen, a popular restaurant in Delhi that serves authentic Nepalese and Tibetan food, with momos being their star attraction.

However, the rise of disposable income has led to a shift in consumer preferences. As people have become more affluent, they are willing to spend more on the quality of food they consume. This has given a much-needed push to the genre of fancy dimsums, which are now becoming increasingly popular in high-end restaurants.

The story of momos is a fascinating one. From their humble beginnings as a street food snack to becoming a household name, they have travelled a long way. While they face competition from other similar dishes, momos continue to be an integral part of India's culinary landscape.