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GOS MOMO Stories

Discover recipes, street food culture, franchising tips, and company updates.

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Recipes & Flavors

The Art of Steaming: Crafting the Perfect Momo wrapper

Steaming momos might look simple, but the secret lies in the dough. Our master chefs explain the exact ratio of flour to water, temperature controls, and kneading patterns to make the ultra-thin, premium wrappers that GOS MOMO is famous for.We use premium unbleached wheat flour and pure mineral water to ensure that the texture remains soft, chewy, yet strong enough to hold the juicy vegetable fillings.

Jun 11, 2026 Read More

Franchise & Business

Why Food Carts are the Future of Food Retail in India

Scalability is key to modern startups. GOS MOMO has adopted the Lucknow Cart pilot model to demonstrate high efficiency, minimal real estate dependence, and extremely fast payback timelines. We break down the startup margins and why a cart model makes sense for micro-investors.

Jun 11, 2026 Read More

Street Food Culture

Lucknow Hazratganj Street Food Crawl: Top 5 Spots

Hazratganj is famous for its rich history and delicious food culture. From traditional kebabs to the crispy tandoori momos at GOS MOMO, here is our ultimate weekend guide for foodies in Lucknow.

Jun 11, 2026 Read More

Company News

GOS MOMO Expands to 3 New Cities — Jaipur, Pune & Ahmedabad

2025 is our biggest year yet. GOS MOMO is officially launching in Jaipur, Pune, and Ahmedabad — bringing our signature steamed momos to 3 new cities. **Why These Cities?** Our data showed consistent demand from customers in Rajasthan, Maharashtra, and Gujarat. Jaipur's growing young population and tourism traffic make it ideal. Pune's tech corridor means high footfall and corporate catering potential. Ahmedabad's street food culture is a perfect fit for our brand. **The Locations** - **Jaipur**: Pink Pearl Mall, Vaishali Nagar (opening June 2025) - **Pune**: Koregaon Park (opening July 2025) - **Ahmedabad**: SG Highway (opening August 2025) **What's New** Each new outlet will feature our latest store design — open kitchen concept, digital menus, QR-code ordering, and our new loyalty program integration. **New Menu Items** We're also launching 3 city-exclusive flavors: - Jaipur: Laal Maas Momo (spicy lamb, Rajasthani spices) - Pune: Green Garlic Chicken Momo - Ahmedabad: Gujarati Kheema Momo (sweet-spicy profile) Follow us on Instagram @gosmomoofficial for grand opening updates, giveaways, and first-look videos. We can't wait to serve you!

Jun 08, 2026 Read More

Street Food

How Momo Culture Took Over Indian Street Food Scene

If you walk through any major Indian city today, you will find a momo stall on almost every second corner. But this wasn't always the case. **Origins** Momos trace their roots to Tibet, Nepal, and Sikkim — Himalayan communities who perfected this simple dumpling over centuries. The dish was traditionally made during festivals and family gatherings. **The Delhi Revolution** In the 1990s, Tibetan refugees settling in Delhi's Majnu Ka Tilla brought momos to the capital. By 2005, the humble steamer had migrated from refugee settlements to IIT campuses, then to every railway station in India. **Why India Fell in Love** Momos are: - Affordable (₹30–80 for a plate) - Customizable (veg, chicken, paneer, cheese) - Shareable — perfect for India's communal eating culture - Spicy when paired with the right chutney **The Modern Momo Economy** Today, the momo industry in India is estimated at over ₹3,000 crore annually. GOS MOMO is proud to be a part of this revolution — taking this beloved street food and elevating it with consistent quality and hygiene. From the streets of Lhasa to your plate in Gurugram, the momo journey is nothing short of incredible.

Jun 06, 2026 Read More

Chef Stories

Meet Chef Rajan: 18 Years of Momo Mastery

Chef Rajan Sherpa doesn't measure ingredients. After 18 years, his hands just know. "When you've made 10,000 momos, your fingers feel the right dough. It's like a musician playing without reading notes," he says, laughing. **From Gangtok to Gurgaon** Rajan grew up watching his mother make momos every Sunday morning in Gangtok, Sikkim. The family had a small dhaba near the market — open 6 AM to noon, sold out by 9 AM. At 16, he moved to Delhi to pursue a hospitality diploma. He worked in 5-star hotel kitchens for 8 years — Hyatt, Marriott, ITC — learning the science behind great food. "Hotel food taught me precision. But street food taught me soul," Rajan reflects. **Joining GOS MOMO** In 2019, Rajan joined GOS MOMO as Head Chef. His mandate: standardize every recipe so a momo in Jaipur tastes identical to one in Kolkata. "We spent 3 months testing dough ratios, steaming times, chutney recipes. We created what we call The GOS Bible — every recipe documented to the gram." **His Advice to Aspiring Chefs** "Never skip the basics. Master one thing completely before moving to the next. And taste everything — every single day." Today, Chef Rajan has trained over 50 kitchen teams across 4 cities. His legacy is in every momo that leaves a GOS MOMO kitchen.

Jun 03, 2026 Read More