Romy Gill has the best recipe for Ladakhi momos
The British-Indian chef just gave us our next go-to comfort food
Published 02.05.22, 07:11 AM
Food writer and chef Romy Gill just dropped her cookbook, titled On the Himalayan Trail which tells the story of Kashmir and Ladakh's unique cuisine and features over 80 easy recipes including Wagen Pakora (deep-fried aubergine in gram flour), Gustaba (lamb meatballs cooked in a yoghurt gravy) and Kanguch yakhni (morels cooked in spicy gravy).
But one of our favourite recipes from the book is the Ladakhi momos. Gill recently took to Instagram to break down the method behind making these hearty momos from scratch.
“It's going to be nearly two weeks tomorrow since the publication of my book. I wanted to share the momos recipe with you that I learned in Ladakh. This last-minute photograph was shot by my dear friend @matt_inwood Also, please don't be cruel to the authors. You can find all the ingredients either in the Asian shops, big supermarkets, farm shops and above all online. If you can't find one ingredient just substitute it with another ingredient you like or have in your store cupboard. A lot goes into writing a book. Be kind,” she wrote.
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