You Little Dimsum, I Like You 🙂
Hello everyone. Hope you all are doing well. Today I am very excited to share my views about this tiny little delicacy named Dimsum also known as momos or dumplings.
Lawyer and BJP legislator of Jammu and Ramesh Arora’s complain to ban momos in India. For the past months, Ramesh Arora has been campaigning to ban this popular delicacy. This news broke out on June 8th, 2K17 and the whole country to know about it.
Its been months now. Are people accepting its ban in India? I am not. Despite of knowing everything. I cannot ignore a plate of hot steamed momos. Can you? Please share your opinions below the comment box.
“In my opinion, its the ingredient that should be banned, and not the dish. Despite knowing that ajinomoto can be a health hazard, most chefs in various restaurants still use it.”- Chef Amit Kunar, Bella Cucina @hindustantimes.com
Dimsum also known as Momo or Dumpling
Place of Origin: Tibet
Native to Tibet, Nepal, Bhutan, Sikkim state and Darjeeling district of India.
The main Ingredients are White flour, minced meat (beef, chicken, pork or mutton)or vegetables and cheese filling.
Cons of having Dimsum:
- Dough is made of chemicals namely Benzoyal Peroxide and Azodicarbonamide which makes the dough more soft and fluffy which can affect in pancreas and cause diabetes.
- The fillings are made of under-cooked veggies which contains E-Coli bacteria which can cause several infections.
- Dimsum contains ajinomoto, a taste-maker used as salt, which in-turn makes addictive of having more momos.
Ajinomoto is more dangerous than alcohol and drugs. Ajinomoto also know as Monosodium Glutamate, was declared unsafe by WHO in 2014. There are 26 countries that use Ajinomoto but out of those countries, only 8 countries have banned it.
A brief history…
Increased migration to and from Kathmandu results the spread of their culture of dimsum (momo or dumpling) accross Nepali cities. In ancient times dimsum might have been introduced by Newar merchants doing trade in Tibet. Till mid 2000’s dimsum was only limited among Nepali and Tibetan crowd. However by 2006, this delicacy has spread among Indian mega cities through Nepali migrates.
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Signing off: Panchali Dass