The fuzzy little wiry things known as chow chow has not only become a popular food in Nepal, but has become one of Nepal’s leading exports now. Why not give it a due recognition?
FROM NEPAL NEWS
BY ANAND GURUNG
Although culturally we are close to India and may be one of the most voracious consumers of Hindi movies, songs and serials, in eating habits at least it can be safely said that we are more closer to our northern neighbor, what with Momos and instant noodles being the popular snack item for most of city and town folks and already catching up with the country’s rural population also.

Momos
Momos are best served hot and chilly. Don’t yet go to the nearby restaurants Burgers, pizzas and hot dogs easily come to mind whenever we think of ‘fast foods’, but nothing beats Momos here, as it is the most common items served in the restaurants and fast food joints across the country; and more so in Kathmandu. Restaurants and fast food joints say that no matter what specialty cuisine they may serve, their patrons mostly prefer to order Momos be it winter or summer, and the dish easily surpass the sale of other food items in their establishments. Some restaurant owners even say that Momos cover half of their daily sales.
To see people ordering Momos for their lunch or sometimes even while dining out at restaurants about the city is pretty commonplace. And why shouldn’t they – the sight of juicy, mouth watering Momos served with achar (pickle) is simply too irresistible. Little wonder that the dish has become a norm for most Nepalis eating out. To suit the taste buds of different individuals a variety of Momos are available, and most common are steamed Momos, Kothey Momos (semi fried), deep fried Momos and C-Momo (served in hot and spicy sauce with capsicum and onions). Not to leave the veggies aside, one can even have potato Momos, vegetable Momos, paneer Momos, cheese Momos, and for those with sweet tooth: Momos with chocolate fillings.
Our insatiable demand for the doughy dumplings can be easily gauzed by the number of people we see thronging at ubiquitous Momo stalls in Kathmandu, where people wait in long queues just to hungrily gulp down platefuls of steamy and hot (tat tato, as we call in Nepali) Momos. And this even while the temperature outside is well above 30 degrees.
This mania over Momo has become an interesting culinary habit of Nepali people, something they share with people from the Himalayan belt stretching from Himanchal Pradesh in North Western India along with Tibet in the North to Darjeeling, Bhutan, Sikkim, Assam, Manipur, Meghalaya and Nagaland in the North East. The dish is also popular among Nepalese diaspora around the world.
Given our insatiable appetite for Momos, one can say that this dish comes only second to Nepal’s original staple – the Dal-bhat-Tarkari combination. But although we never seem to get enough of Momos while eating out at restaurants, but in our homes its close cousin seems to have no contender- instant noodles, or ‘chowchow’, as we commonly call it.

Wai Wai
It all started back in the 80s when Gandaki Noodles launched Rara brand of instant noodles. But it was Chaudhary Group, one of the largest private business houses in the country having diversified interests across various sectors that created a wave in the market by launching Wai Wai (Tasty-Tasty in Thai) brand of instant noodles in collaboration with Thai Foods.
Soon Wai Wai commercials were seen in Nepal Television (NTV) – the sole limited-hour state-owned television station the country had back then – with images of sensuous model Dolly Gurung prancing away with Wai Wai chowchow in her hand streamed across living rooms of the middle-class Nepali households just becoming familiar with the concept of ‘living rooms’ in their houses.
Wai Wai was also one of few factory made products back then in a country just shedding its pastoral past and slowly marching towards industrialization with Russian made Janakpur Cigarette Industry and handful of distilleries and jute mills. As Wai Wai’s basically meant to be served in soup form, it also made sense in this “cold ashtray” of Bhupi Sherchan’s poems along with other hilly and colder parts of the country. And unlike the noodles introduced to us by the Tibetan refugees, Wai Wai being pre-cooked, flavored and fried before packaging, so anybody could prepare it instantly and without much hassle. Read the rest of this entry »