प्लिज्ज़ यस्तै खाले मोमोको बनाउने तरिका छ भने शयर गर्नु होला | धन्यबाद |

Hello Everyone,
Sorry for delay, took me some time to get the exact same taste as Everest.

Per my taster, third time was a lucky charm, hope you will like it as well :-) 

Here is the video I just posted.
https://youtu.be/e5l0jLiTB5M

Seriously ?

रातिको ४ बजे निन्द्रामा उठेर हेरियो, अहिले खाउँ खाउँ लाग्यो| अब दिउसो बनाउछु अनि चेफ सुनिजीलाइ मोमो को फोटो सहित धेरै धेरै धन्यबाद दिनेछु | सुभ रात्री बिहानी |

Excellent . actually i had cracked until Til, Badam and dhaniya and it was similar . lets see adding ginger and lapsi powder . Glad to find another person who is equally intersted . thanks for the video . by the way please delete the last part of that testing guy . haluwa ma baluwa lol

@Pepsi: Thank you so much for your kind words. My sister who is in Nepal went to Everest recently and found out that they actually use white teel these days but I am sure if you have Silam, you can it as well.

@AdrainDajju, that looks so delish, thanks for sharing.

मुरी मुरी धन्यवाद त चेफ सुनिजीलाई दिनु पर्ने तर एउटा बिडम्बना के त भन्दा , फाट, बोसो नै पाईएन |

They use Ranga bone broth (boiled while cooking momo) in the achar. Enjoy.

I was also a big fan of their Momo. Before that, there used to be a couple of Momo shops in Mahaboudha (near Bir Hospital) equally famous for its tase.
In my opinion, Everest Momo is popular because of its achar, so I don't think they will reveal the actual ingredients of this achar to anyone. If you are successful in a business because of a secret strategy, would you disclose that secret publicly?
Other factors that can affect the test are (but not limited to) brand of the ingredients you buy, its right proportion, timings while adding them etc.
Just my opinion.

घरमा खानलाई त सोध्या हो नि | उनीहरुको बुज़िनेस खानलाई हो र ? नेपाल हुदाँ खान खाईयो अब विदेश आएछि खान नपाएर पो सोधेको | धन्यवाद सबैलाई स्पेचिअलली सेफ सुनिजी , ठ्याक्कै त्यस्तै ट्य़ास्त नआए नि मिठो चै भो |