Mo’ Momos, No Problems.
Finding the dumplings at Momo Ghar is why I started this blog. The traditional south Asian momos are light and delicious, but manage to be hearty and filling at the same time.
More importantly, I had never eaten one before.
With a simple menu and a singular focus, Momo Ghar is exactly the kind of spot that makes North Market sing.
As a Columbus n00b, I knew I had to make it to North Market soon if I want to develop any credibility as a food blogger in this city.
But with this assignment, I didn’t start with plans to hit North Market, specifically. I did a fast internet search for the best Nepalese/Bhutanese/Tibetan food in Columbus, and Momo Ghar was among the top contenders — the tagline “Best Dumplings in Town” isn’t just puffery.
I was interested in this kind of cuisine because I just found out that Columbus has seen a big influx of immigrants from this part of the world in recent years. I had just finished writing my report on Drelyse African Restaurant and wanted some demographic numbers for African immigrants. In researching that, I found that about 30,000 Nepali-Bhutanese have settled in Central Ohio since 2008.
That meant I had to investigate.
Locally Famous Dumplings
For a small booth, Momo Ghar has an outsized media profile. Guy Fieri is a fan — an autographed poster adorns the downtown Momo Ghar (they had a standalone location in Dublin as well, but it has since closed).
Fieri featured Momo Ghar in 2018 on his Diners, Drive-ins and Dives show on the Food Network, just a year after Momo Ghar opened its North Market location. It started in the cramped corner of Saraga International Market on Morse Road in 2016, according to Columbus Underground.
When I visited North Market Saturday April 6, I had to drop $20 on parking because of a BlueJacket’s game, but food at Momo was only a bit more expensive than the parking, so you can still get a great deal.
Pork and Chicken Dumplings; Simple and Flavorful
Timo Cano was the worker manning the weekend shift, and he took me into the kitchen where the magic happens (see the video).
Cano recommended a combo of the pork momos and the Jhol momo, which has a chicken curry filling.
The noodle shell of the dumplings was perfectly steamed, and the folds held onto the signature tomato-and-ginger spicy sauce. Momo Ghar makes its own hot sauce, too; a simple concoction with cayenne pepper that perfectly complements the spice profile of the dumplings.
“I got the feeling that if I had a Bhutanese grandma, this is the kind of thing she’d feed me on a winter night.”
The pork ones — shaped like empanadas — had a simple seasoning of garlic and Chinese celery. The freshness of the celery cut the garlic perfectly so the flavor wasn’t overwhelmingly heavy. They were comforting. I got the feeling that if I had a Bhutanese grandma, this is the kind of thing she’d feed me on a winter night.
That left plenty of room for the Jhol momos — the chicken inside the round dumpling is spiced with cumin, ginger, garlic, curry, pepper and similar Indian/South Asian seasonings. It was slightly similar to Thai and Indian curries I’ve eaten before.
Like the pork dumplings however, the blend of flavors was unique, and I find myself thinking about these momos days later.
Editor’s Note: We touched base with the owner Phuntso Lama leading up to this story, but did not yet schedule an interview. Hopefully, we’ll reconnect with him and get more of his story — we like to focus on the people and community as much as the food here at The SkilletReport.
