The Chefs' Table Series TV Show

Learn to Make Chicken Momos with Himalayan Bistro Chef Padam Pokhavel

The Chefs’ Table Series featured Chef Padam Pokhavel of Himalayan Bistro, located in West Roxbury, MA. In front of a LIVE audience at the Sons of Italy Hall in Roslindale, Chef Padam explains how to make chicken momos.

Learn to Make Chicken Momos with Himalayan Bistro Chef Padam Pokhavel

Co-Host Carol O’Connor and Blanchard’s Wines & Spirits wine sommelier John-Paul Kaminga discuss and taste the wine paired with chicken momos: Laura Principiano Ferdinando Barbera D’Alba 2012.




















Chef’s Tip: Steve LaCount of Chiara Bistro shares two tips with us: How to use a Food Mill and How to remove the seeds from a pomegranate.

Margery Gann of Ethos discusses sodium for this week’s nutritional tip.

Lastly, Carol O’Connor sits down with owner Ram Dhital of Himalayan Bistro to discuss Indian cuisine.



Ground cooked chicken

minced onion


cumin, coriander

chili powder

black pepper

soy sauce

chopped scallions

For Momos – suggestion is to buy those flat dough pieces from an international markeT


1. Mix the chicken with minced onions, garlic, scallion, chili powder, cumin and coriander.

2. Add salt and pepper to taste.

3. Take the flat dough and use a tablespoon of the above chicken mix and fold the dough into half, like a neat half moon. Twist the edges to seal and make sure that there is no opening.

5. Put a steamer to boil and grease the steaming tray with some cooking oil. Place the momos on the steamer and let it cook for 10-15 minutes.


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