Steamed momo is the classic. Jhol momo is the upgrade most regulars order once they know it exists.
The broth is the whole point
"Jhol" simply means broth or soup in Nepali. Jhol momo takes hand-folded, steamed dumplings and pours a hot, tangy, sesame-and-tomato-based sauce right over the top — somewhere between a soup and a sauce, spicy enough to wake up your whole table.
- Best eaten hot, spoon in one hand for the broth.
- Available with chicken, buff or vegetable filling.
- Order it alongside a cold draught beer — the contrast works.
It's messier than steamed momo, and that's exactly the appeal — it's built for a table that's not in a rush.
If you've only ever had steamed momo, jhol is the next dish on your list.
Order it steamed, jhol, mala or fried — see the full lineup on the menu.
Frequently Asked Questions
Is jhol momo the same as soup dumplings?
Not quite — jhol momo is steamed first, then a hot, tangy broth is poured over the top, rather than broth sealed inside the dumpling.
Is jhol momo spicier than steamed momo?
Yes — the broth carries real heat and tang that steamed momo, served with a milder dipping sauce, doesn't have.
