Our story
Folded by hand, the way we grew up eating them
Shobha’s Delicacies began with a Mo:Mo recipe that was never written down — it lived in our hands. This is how a family kitchen in Kathmandu became the momo people ask for by name.
Made in Kirtipur, Kathmandu · A Swad Ra Style brand01 — Where it began
It started because we love making them
We’ve always loved making Mo:Mo. Ours was a family recipe that never quite made it onto paper — the marination, the fold, the achar grounded in small batches, all learned by watching, then doing.
From the start we wanted to keep it as home-made as it could possibly be. No multiple kitchen, no shortcuts. The same hands, kitchen, and process made for our family, now making them for yours.
02 — The gap we saw
Too much skin. Never enough achar.
Somewhere along the way we noticed how much the frozen Mo:Mo out there was missing. Skins rolled too thick. And never — never — enough achar to go around.
So we decided to change that. We went back to fresher, healthier ingredients: chicken breast instead of scraps, ghee made at home, veg cut sharp with ginger and garlic, and paneer fresh from local farms.
The achar is what brings it together. It’s what makes our Mo:Mo, ours.Always grounded in our kitchen, in small batches
03 — The difference
Ground right here, never bought in
We grind our achar ourselves, in small batches, right here in our Kitchen — a Classic, and a fresh green Dhaniya. It’s the one thing we refuse to buy in, because it’s the thing that makes the difference.
And every pack comes with more than your average frozen Mo:Mo with the option to always order more.
04 — How we grew
One plate at a time
We started small — inviting friends and family over for the first tastes. They told their friends. Those friends told theirs.
That’s how we grew, entirely by word of mouth, until people we’d never met were asking for a pack of their own.
05 — And then, the sausage
A taste of home, brought north
The sausage has a different story. It comes from home — Tilottama, in Rupandehi — where a family friend makes a chicken sausage we couldn’t stop thinking about.
We visited their facility, tasted one of the best breakfast sausages we’d had, and knew we had to bring it up to Kathmandu. Made down there, shared up here.
What we won’t cut corners on
Small on purpose — we’d rather make a few things the way they should be made than a long list in a hurry.
Fresher ingredients
Chicken breast, home-made ghee, paneer sourced locally. Real ingredients, nothing stretched.
Achar in our kitchen
Classic and fresh green Dhaniya, ground here in small batches. Never bought in.
Small batches, by request
A few packs ready in the freezer; bulk orders for parties, puja and birthdays.
The way we fold them
Every filling gets its own fold — so even in a mixed pack, you can tell them apart at a glance.
And four skins to choose from