1. Steamed

The timeless, original version where delicate flour dough is stuffed with minced vegetables or juicy meat (chicken, pork, or buffalo) and steamed to perfection. They are typically served with a fiery red tomato-chilli chutney.

2. Fried

These are deep-fried until golden brown and crispy on the outside while maintaining a juicy interior. They offer a crunchy alternative to the traditional soft texture.

3. Tandoori

A popular fusion dish where momos are marinated in a spicy yogurt-based masala and roasted in a clay oven (tandoor) for a distinct smoky flavour.

4. Jhol

A staple in Nepalese cuisine, these steamed dumplings are served submerged in a "jhol"—a flavourful, tangy, and spicy sesame-based soup or broth.

5. Kothey

These signature Himalayan dumplings are half-fried and half-steamed, often elongated in shape. Pan-frying the base gives them a crispy bottom while the top remains soft and tender.

6. Chilli

Fried momos are tossed in a spicy and tangy Indo-Chinese sauce along with bell peppers, onions, and garlic, delivering a bold, zesty kick.

7. Cheese

For an indulgent experience, these are filled with a rich mixture of cheese and vegetables, sometimes even featuring "cheese burst" centres that ooze when bitten.

8. Chocolate

A unique dessert variation where soft dumplings are filled with gooey chocolate or ganache, served warm and often drizzled with extra chocolate syrup.