Phayul’s fried momo are even tastier than they look.

There are many wonderful things about Phayul, the second-floor Tibetan eatery overlooking the hustle and bustle of Himalayan Heights. Chele khatsa, spicy fried beef tongue, and tsak sha chu rul, a pungent beef and cheese soup come to mind. Even though I’ve been eating at Phayul for several years I’m still discovering new things, like fried momo.

I like regular momo just fine, but at the end of the day they’re just juicy beef dumplings, albeit ones that are wildly popular with Tibetans and others from the Himalayan diaspora. So fried momo would be just like pan fried dumplings, right? Wrong. Frying transforms the humble momo into a golden brown delight of the highest order. I can’t wait to have them again.

I’d put them on my Himalayan Heights food tour, but I’m loathe to share something so good. To submit your delicious finds to Photo Friday simply tag your Instagram photos with #CMSHUNGRY. And while you’re at it, check me out on Instagram.