For two
The Chowrasta Platter
6 steamed chicken + 6 veg kothey, jhol bowl, two chutneys, two cups of chiya.
₹549
Gallery
Steam, char and chutney
A look at what leaves our steamers — and the kitchen it leaves from.
The classic steamer
Ten pleats, thin skin, served with fire-red achar.
Kothey pan-fried
Crisp base, steamed top, spring onion finish.
Straight off the steam
Served within twenty minutes of folding.
Jhol momo
Roasted sesame and tomato broth, simmered daily.
Tandoori & chiya
Charred momos with a glass of first-flush tea.
Behind the pass
Gloved, hair-netted, logged — every batch.
14
Fillings on rotation
100%
Hand-pleated, daily
75°C
Logged core temp
1978
Recipe first folded
Featured combos
Built to share
Spicy
Mist & Fire Box
8 tandoori chicken momos, burnt-garlic chutney, mint dip and a glass of Darjeeling tea.
₹329
Vegetarian
Veg Highlander
6 paneer-chilli kothey + 6 vegetable steamed, sesame achar, no onion-garlic option.
₹299
Customer reviews
Snapshots turned into stories
Every photo in this gallery came with a guest who said it was the best momo they have eaten.
“I grew up eating momos in Kathmandu, and HOD Momos is the only place outside the hills that gets the pleat count right. The chicken classic tastes like home.”
Prajwal Sharma
Kathmandu, Nepal
Darjeeling Chicken Classic
“The jhol momo broth is unreal. Smoky, tangy, and properly spicy. I came back three times in one week.”
Sarah Mitchell
London, UK
Jhol Momo (Chicken)
“As a chef, I notice the details — the glove protocol, the colour-coded boards, the logged temperatures. This is how momos should be made.”
Marcus Chen
Singapore
Hill Pork & Chive
“We took the Chowrasta Platter on a rainy Darjeeling evening and it was perfect. The tea, the steam, the chutney — everything.”
Ananya Iyer
Mumbai, India
The Chowrasta Platter