What are the two (largely dry) Oriental snack foods that have taken off in India in the last decade or so? The first one, as you probably guessed, is the sushi roll, now served everywhere in an Indian avatar as a way of spitting in the face of the Japanese who think they know what sushi is.
But it is the second one that surprises me more: dim sum. You now get dim sum everywhere: at mall restaurants, at snack bars, at upmarket grocery stores and at take-away places. Here too, the genius of Indian chefs is at play. Chinese people would slash their wrists if they tried some of India’s most popular dim sum.
There are two parts to the dim sum boom. The first is dumplings that are described as dim sum. And the second is the now ubiquitous momo.
You could argue, probably with some historical justification,