Curious Palates.
Dissecting the philosophy, sourcing, and artisanal mechanics behind the Didi ko Momo experience.
Do you offer gluten-free adaptations of the portfolio?
At present, our ancestral dough is meticulously hand-rolled using high-protein wheat flour to ensure the structural integrity of the fold. While the momos themselves are not gluten-free, our collection includes several ancillary artifacts—such as the Piro Aloo and specific rice-based signatures—that cater to a gluten-sensitive diet.
Is your protein provenance Halal certified?
Integrity is at the heart of our kitchen. We can confirm that all our poultry and buffalo proteins are sourced from suppliers who adhere to the rigorous standards of Halal certification, ensuring purity and respect in every bite.
How does your kitchen navigate the spectrum of heat?
Our palate is rooted in the subtle complexity of mountain spices rather than singular heat. Our standard heritage achar offers a medium-intensity resonance. For those seeking a high-altitude spark, we offer the 'Bhot' reduction, while our sesame infusion provides a verdant, mild alternative.
What is your approach to vegetal gastronomy?
We view the vegetable not as a substitute, but as a central artifact. Our 'Basant' collection is entirely plant-based, celebrating the seasonal vitality of local Australian produce married with the wild herbs of the Himalayas.