As we all know, the world of street food like Mango momos does not restrict itself to tradition, and a good new idea to perk up the taste buds is typically the welcome addition to the culinary culture of a city like Delhi. Nevertheless, people are not always ready to welcome an experiment. Recently, a Delhi vendor created a fusion of a famous dish: Mango Momos. This creation that is priced at Rs 200 has been the centre of so much controversy and, to most people, repulsive. The video showing the recipe has elicited mixed responses on social media, with some people wondering if there are limits to how creativity can be taken in cooking.
The Mango Momos Experiment
Kachoris are frivolous with sudden reserved_special_token_260 or spiced with onion, garlic or red peppers and are now seen often in Delhi’s street food joints. Most of the time, momos are found to have vegetables, chicken, etc., and are usually taken with hot chutneys. But then, this Delhi vendor wanted to switch from the norm and went to fill momos with mango, a move that many did not understand.
It can be recalled that in the viral video, the vendor was seen to be so careful in preparing the Mango Momos through cutting the mangoes ripe to fill the cocina and then steaming the momos. When cooked the momos are offered with a sweet mango sauce to complement that feel of sheer Mango cravings. The video went viral on social media almost immediately, though – but not in the way that must have been in the vendor’s best interest.
Mango Momos: To make a long story short, ‘A Step Too Far?’ yes, it is.
Although fusion food is not something strange, and numerous chefs and vendors try something new and extraordinary, the Mango Momos have made many gourmands go beyond limits. So naturally, there was a general consensus to leave well enough alone, and the momos as most people seem to know them — small, delicate, filled with meat — are alright in this regard.
But there were few of them who had dared to go for this fusion food and tried Mango Momos and even they were curious to know about the taste of this item. And some went to the extent of congratulating the vendor for challenging the boundaries of creativity, while receiving the backlash. This conflicting reaction raises the question of the extent of deviation that is acceptable when it comes to preparing ‘real’ food.
Indeed Mango Momos brought by a Delhi vendor has sparked a lot of discussions on the net, one finds people being curious to even disgusted by the offering. Even though this particular experiment didn’t find too many takers, it has for sure brought out the fact that street food in India is not only a constant process of change and evolution. Every food vendor is constantly experimenting, but it is still unknown which one of the emerging conceptions will eventually find itself at the pinnacle of popularity or, on the contrary, will be criticized as too daring.
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