From momo tasting to momo making on the Ghorepani-Poon Hill trek
We did a 5 day/4 night trek in the Annapurna region with our almost 4 and 5 year olds in Nov. 2013. To trek with kids, we needed to allot for shorter walks in the mornings, with enough time to run around and relax each afternoon. Foodies by nature, we set out to test each guesthouse's veggie Momos (dumplings, a national cuisine of both Nepal & Tibet). We were at once delighted and fortified by the wide array of fillings and the depth of flavour of the dipping sauces. While nearing the top of our small trek, we came upon the guesthouse with what we deemed to be the best momos- the Hungry Eye. Not only did it have a rich and spicy sauce, but the dumplings were made with immense passion by the matriarch of the guesthouse, who proceeded to give us lessons in momo-making, tirelessly shaking her head with disappointment and balling up our practice dough until we each crafted perfect, 13 times folded, momos. Achieving her approval for our momos was on par with the feeling of achievement at reaching our destination at the end of each days' hike!
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