Tony Singh discovers Tandoori Momos recipes in Delhi on A Cook Abroad.

The Scottish born Indian chef of Sikh origin, is normally at home with locally sourced Scottish dishes. His only experience of traditional Punjabi food is his mum’s cooking – and she’s Glaswegian born and bred.

On his culinary trip to India, he starts off in Amritsar and pretty well eats his way to Delhi where he was introduced to the latest food trend sweeping the nation, Tandoori momos.

The Momos came to Indian from China where they are normally cooked by steaming. In India, they are not only steamed but also deep fried with Tandoori flavours.