Two Australian kids of around 10 are trying to figure out the real name of the items in front: round, steamed balls of flour filled with chicken mince, and three-inch cylindrical pieces of flour filled with pork mince. The first kid says, “They are called dumplings.” “I’m not so sure because these [pointing to the cylindrical pieces] are called gyoza,” replies the second kind. “But I heard them say ‘momo’ when we bought it,” says the first one. They are unsure but they both relish the taste and I watch them finish two plates quick. I walk to them and ask if they like what they just had. They smile, lick their lips and say they did. I then tell them the story of “momo”, the Nepali version of an item popularly known around the world as dumplings.
A Greek man in his seventies is on a disability scooter. He buys three plates of momo, takeaway, hangs them on his scooter and is on his way out. I smile and ask him if he will finish all three. He says he’ll have one plate and save the other two for his grandkids who are visiting the next day.
I tell him, “But this place will be selling momo tomorrow too.” He smiles and says, “I know. I was here yesterday for my dinner, and today because of the foul weather, the event almost got cancelled. So I’m not taking any chances. Who knows with the unpredictable weather of Melbourne?”
A much-travelled Spanish couple in front of me have just ordered two plates of jhol momo (momo dipped in savoury soup), and they want extra chilli sauce on the side. I am intrigued. They tell me, “Momo is the only dumpling in the world served with savoury chilli. Most dumplings we have had around the world come with salty sauces. Thank god for the momo.”
A young Nepali girl shares her enthusiasm with me. “I arrived in Melbourne from Nepal three weeks ago to start my studies. I was absolutely homesick. Thanks to these momo, taas (fried mutton served with puffed rice) and chhoila (spicily marinated grilled meat), I can reconnect with my land and my people.”
These are scenes from the just-concluded Momo Festival organized by Solangture, which was held on March 24-26 at the Coburg Velodrome in Melbourne, Australia. These four stories are illustrative of the smiles spread by the Momo-Fest on the faces of more than 20,000 people who attended.
The Momo-fest was not only a gathering of Nepalis enjoying their favourite foods. It was also a panorama of Melbournians and visiting tourists, from Australia and abroad, connecting with Nepal, reigniting their gastronomic delights with Nepali cuisine. Added to this was an opportunity to enjoy soulful Nepali classical and folk music, played by Kutumba, and a platform for Nepali businesses to promote their products and services in Australia and beyond.
Raju Shakya, Creative Director of Solangture, describes the Momo Festival as a vehicle for promoting Nepal, its culinary delights and the overall message of peace and harmony that Nepal embodies.
He explains that Solangture aims to connect cultures and assist in multicultural integration in Australia and beyond. “What better way to spread love and harmony than through the vehicle of food?” Raju asks.
A key issue that was also a stand-out was the management of rubbish. Considering that the festival was organised over 7,000 sq meters of land with over 20,000 people attending, there was fear of how the rubbish would be managed. But the organizers left the space perfectly clean after the event. Solangture needs to be congratulated on this front.
The Momo Festival was also collecting donations for the MIT Foundation, a charity registered in Australia with the aim of helping rebuild schools and health institutions in Nepal, especially those devastated by the earthquake in 2015. Solangture collected AUD 10,700 in donations during this momo-fest and added another AUD 1,300 from its own coffers for a total of AUD 12,000 for the cause.
This highlights the ‘giving’ nature of Melbourne residents and the role Nepali cuisine can play to bring different cultures together. Hip hip Hurray. Hip Hip Momo .
By Ashish Sitoula, Melbourne
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