In 2012, childhood friends Reevu and Pravakar Yonzone, returned to Kolkata after studying and working in Sydney for a decade and opened the first outlet of Momo I Am. It was a cosy 20-seater eatery in Lake Gardens that served Tibetan food, and so popular that a table was hard to get in the evenings.
Fast forward a decade, and the Himalayan kitchen has recently completed a whole decade of serving delicious baos, momos, sushi and soups. Momo I Am has not only expanded its address to six successful outlets in the city, but also its game plan (there’s a micro-brewery-cum-lounge in the pipeline) and its cuisine, as it gravitates towards more Asian food, especially Japanese.
“These 10 years went by in a flash but the journey has been fantastic,” reminisces Reevu, a Darjeeling boy. “The city has truly shown us so much love. We would not be what we are without the love and support from our patrons, friends and well wishes. This is a team effort and we are lucky to have a great team behind us,” adds Pravakar.
My Kolkata took a walk down food memory lane with the two creative directors of Momo I Am on the restaurant’s steady best-sellers, twist on classics, all-time favourites and secret recommendations!
One dish you had to have on the menu when Momo I Am was conceptualised?
- Reevu: Good ol’ Darjeeling-style momos, which is also the most loved menu item across our outlets!
- Pravakar: I agree with Reevu, it had to be momos! People also love to order momos through delivery apps and enjoy them at home.
A dose of the OG goodness
A dish you never thought would become this popular?
- Reevu: The baos – I was surprised by how much everyone liked them.
- Pravakar: For me, I think the popularity of the T-momo (Momo I Am’s twist on the classic Tingmo, which is a soft and fluffy steamed dough ball served with a bowl of spicy shyapta and hot soup) was surprising.
The T Momo at Momo I Am is a take on (right) the classic Tingmo, usually paired with shyapta, which is a meat stir-fry
Momo I Am; Karo Christine KumarThe most experimental dish on the menu?
- Reevu: The Hangover Spicy Momo for sure!
- Pravakar: I think even the introduction of the Pork Short Ribs Bao was quite a risk.
Hangover Momos are stir-fried with spicy sauce and served on a bed of mashed potatoes and (right) Pork Short Ribs Bao
The newest addition to the menu is…
- Reevu: Our Ramen bowls.
- Pravakar: We also have an extensive range of sushi, featuring ingredients like prawn, fish and even caviar.
Tonkatsu Pork Ramen Bowl and (right) sushi platter
Your individual all-time favourite dishes on the menu?
- Reevu: I love a steaming hot bowl of Chicken Thukpa!
- Pravakar: I think my favourite would have to be the crunchy and meaty Shaphaley.
A flavourful bowl of Veg Thukpa Soup and (right) Shaphaley, which is Tibetan bread stuffed with seasoned meat and cabbage, served hot with a house special dip
A lesser-known dish on the menu you’d like people to try
- Pravakar: I think everyone must try the Xiao Long Bao on our menu.
- Reevu: It would definitely be the Prawn in Cashew Tartar Sauce.
The one dish that is never going to be off-menu?
- Reevu: The Shyapta for sure!
- Pravakar: Our much-loved Hangover Momos!
A momo and soup you highly recommend?
- Reevu and Pravakar: Everyone should try our Mini Taipo and Good Karma Soup
A must-try sushi and dessert
- Reevu and Pravakar: Rainbow Maki (fresh crabstick, avocado, asparagus, cheese, salmon, tuna & Japanese mayo) and the Japanese Green Garden.
Rainbow Maki and Japanese Green Garden
Finally, a dish with an interesting story behind it?
- Reevu: The Chicken and Lime Leaf Stir-Fry has quite the interesting story behind it. There was a lime tree outside our Lake Gardens outlet and one day we just plucked a few leaves and threw it into the dish for aroma as we stir-fried… it came out to be delicious and aromatic. It was one of the most unique dishes of those times and still one that’s very close to our hearts.
What’s your most favourite item on the Momo I Am menu? Tell us on Instagram
