Q: How long has Urban Momo been at The Market?  

A: Since November of 2017. Our space was empty and we built everything from the ground up. This location is dear to me because of the work we put into it!  

Q: Describe your restaurant in a few words:  

A: Indo-Chinese fusion. Himalayan. Family run.  

Q: What is your favorite dish you make?  

A: Momos. We make it fresh from scratch, hand wrapping them is like a piece of art. In Nepal we would look forward to going out for restaurant quality Momos. I also enjoy the comfort of our Tikka Masala; it literally melts in your mouth. Not to forget our Chowmein, Gorkhali Chilli and Biryani which are so flavorful.  

Q: What is the inspiration behind most of your recipes?  

A: Our recipe is the ultimate fusion of Indian Spices with Tibetan/Chinese Twist and food made from the base of Himalaya. We’re all about the ingredients which make our recipes unique. Freshness and preparation is the key! For instance, some sauces take hours to make and everything is made-to-order. Also, we use traditional herbs and spices such as turmeric, cloves, cinnamon, ginger, Sichuan peppercorn etc. with a multitude of benefits to mind and body. I feel good about providing ultimate comfort food with health and nutritional benefits. 

Q: What is an interesting cooking technique you use?  

A: Basically, Nepal is between India and China and our everyday food is the blend of Indian and Chinese cuisine. Our cooking techniques would be hybrid version of Chinese wok with Indian spices and Tandoor with Tibetan twist. Some of our new menu items like garlic fries and tikka masala wings have American adaptations. We cook our Tandoori Chicken and Naan bread in our Tandoori Clay Oven- the chicken bakes by being suspended on skewers in the heat and the Naan is baked by pressing the dough on the clay walls. This oven concept originates in ancient India.

Q: What led up to you starting your restaurant?  

A: I am a foodie. Food is my way of communicating love. I mean everything that food signifies, it’s beyond the taste and nourishment. It gives a reason to get together and connect with others. Hence, this restaurant is a way for me to spread love. 

Q: What is your favorite part about San Pedro Square?  

A: Live music 5 days a week and many restaurants, bar and cafes that offers assortment of unique food and beverage items. It’s a destination! A great place to hang out with friends and family.   

Q: What is the most fun thing you’ve done in Downtown San Jose?  

A: San Jose Bar bike tour and Christmas in The Park, before COVID! I enjoyed that experience a lot. Overall, I love this place!  

Q: Give us a few fun facts about yourself:  

A: I enjoy Tarot Reading- maybe I will be a Reader one day. Also, I am a proud mother of a two-year old. My other baby is Urban Momo! 

about us

Urban Momo is a fascinating eatery full of complex and satisfying flavors with the freshest ingredients and innovative approach to classic Nepali cuisine. Nepali food is one of the original fusions, as the landlocked country situated in between India and China the food is a delightful blend of Indian, Chinese and Tibetan cultures.

Our menu is the ultimate expression of contemporary Nepali cuisine. The variety of food offerings appeal to vegetarians, meat lovers and kids. Explore the menu to find an exquisite lunch, snacks, evening meal or just something that goes well with your favorite glass of wine, beer or cocktail.

Urban Momo gets its name from its signature dish ‘Momo’. Momo is a Nepali steamed dumpling filled with minced vegetables or ground meat served with a side of achaar, a dipping sauce. The origin of momo can be traced back to the times when the indigenous Newari community travelled to Tibet for trade and barter of goods. They enjoyed this dumpling so much that they wanted to replicate it in Nepal but did not have the same ingredients available locally and thus the momo was born; a Newari twist to the Tibetan dumpling. The delectable dipping sauce (achar) has a tomato and sesame seeds base with several fragrant spices like Sichuan peppercorns, turmeric, coriander.

Our founders and Chefs perfected the recipes over several years of cooking at the various restaurants across Nepal, in the Himalayas during expeditions and around the world. It is a taste that Nepalese would reminisce on when they think about authentic food back in Nepal; a taste that takes you back home! All the spices and proportions are from the secret recipe that originated by improvising the traditional recipe over several years.