the hi­malayan café

India Today - - COVER STORY -

VA­SUDEV SINGH, 31, re­veals the se­cret to his melt-in-the­mouth mo­mos, along with his in­house spe­cialty. “The ul­tra thin coat­ing of the dumpling is crit­i­cal,” says the for­mer Google em­ployee who gave up a suc­cess­ful cor­po­rate ca­reer to start a mo­mos take­away joint, The Hi­malayan Café, three months ago. “While north In­dia and even Ben­galuru have a pop­u­lar momo cul­ture, Hy­der­abad has not yet caught on. I de­cided to in­tro­duce the city to delectable mo­mos served in up­mar­ket restau­rants, but as ev­ery­day food,” he says. True to his word, the cas­ing of the mo­mos that he serves is thin and translu­cent, which en­sures that the flavours of the fill­ing come through in the first bite. Be­sides the clas­sic veg­etable and chicken fill­ings, Singh has also dab­bled in ex­per­i­men­tal fare like mush­room and cheese mo­mos. Also on the menu is thupka, a soup dish from Ti­bet that is pop­u­lar in Hi­machal and be­yond.

With his Nepali roots and recipes gath­ered from his mother, an in­ter­est in cook­ing, es­pe­cially mo­mos, was nat­u­ral. To­day, he uses recipes handed down by her in his take­away cafe. Given that he is very par­tic­u­lar, both about the qual­ity of in­gre­di­ents used and kitchen hygeine, it comes as no sur­prise that his food is fast grow­ing in pop­u­lar­ity. "I am look­ing for­ward to start­ing a full-fledged cafe soon," says Singh, and it might just be the first and only ex­clu­sive momo cafe in the city.

Va­sudev Singh of The Hi­malayan Cafe

Price for two `200 plus taxes De­tails­der­abad/ the-hi­malayan-cafe-kon­da­pur-kon­da­pur

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