As a momo fan, I have also wanted them to last a bit longer on my plate. But their tiny size often shatters that want; leaving me, and of course most of you, salivating for more. Well, as someone who lives in Delhi, the only thing I can do is order an additional plate to quench my lust for the street food.
Nevertheless, when you are in the northeast of India, things get a bit different. Besides being an epicenter of rich flora and fauna, northeast is also home to the big brother of momo.
Know as thaipo, thypo, taipo or typo, the momo is three times the size of a normal momo so the fun lasts longer. Thaipo is one of the most famous street food in the northeastern states, especially in Sikkim.
Thaipo was brought to India by Tibetans who migrated and settled in the northeastern belt. So, originally, it’s a Tibetan delicacy. Thaipos are served in multiple kinds of fillings. Nepali, Bhutia, and Lepcha people living in the region have their own kind of filling.
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There is not much difference between Thaipo and a normal momo if you don’t consider the filling as it changes from region to region. One difference is that Thaipo’s dough uses baking soda to make it soft and spongy.
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The delicacy, sadly, is only limited to the northeastern states and is children’s favorite there. With that being said, if you are planning to visit the northeast any time soon, then make sure you try the same.