Rahul's Post

Mamagoto had invited a small group for a dimsum masterclass, presided over by brand chef Siddharth and regional chef Vikas — a double act that, between them, seemed to have an opinion about the correct thickness of a dumpling wrapper that they were not shy about sharing. This, I should say, is my favourite kind of restaurant event. Tastings tell you what a kitchen can do; a masterclass tells you what it actually believes in, because nobody bothers explaining technique for a dish they don't care about. We began with the Tibetan Spicy Jhol Momo, which is, structurally speaking, a momo behaving like it has read too much about Sichuan cuisine and decided to have an existential crisis about it — a good one. The jhol, that thin, fiery, slightly tangy broth that Nepali and Tibetan kitchens ladle over their dumplings, is not something Delhi's momo carts bother with much anymore; most have surrendered entirely to mayonnaise. Chef Vikas was particular about the pleating — apparently a badly pleated momo lets the jhol in too early and turns the whole thing to mush — and watching a room full of amateurs (myself included) mangle our way through it was, I suspect, exactly the entertainment the chefs were hoping for. The Old School Veg Gyoza that followed was a deliberate exercise in restraint after the momo's theatrics — cabbage, a little ginger, nothing showing off, pan-fried to that particular crackle-on-the-bottom, soft-on-top finish that separates a good gyoza from a merely edible one. Chef Siddharth made the point, which I thought was a good one, that a menu this large needs at least a few dishes that aren't trying to impress you, if only so the ones that are trying to impress you have something to be impressive against. And then, the dish I suspect most of us had secretly been waiting for: Chicken and Water Chestnut Siu Mai. The water chestnut is doing quiet, important work here — that faint, almost audible crunch against the give of the minced chicken is what keeps a siu mai from collapsing into blandness, and it's a detail I don't see enough kitchens in this city bother with.

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This post was published on 20th July, 2026 by Rahul on his Instagram handle "@rahulprabhakar (Rahul Prabhakar)". Rahul has total 69.5K followers on Instagram and has a total of 2.5K post.This post has received 123 Likes which are greater than the average likes that Rahul gets. Rahul receives an average engagement rate of 0.32% per post on Instagram. This post has received 160 comments which are greater than the average comments that Rahul gets. Overall the engagement rate for this post was lower than the average for the profile.