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.
