By: Lifestyle DeskNew Delhi | November 7, 2025 09:30 PM IST 4 min readZohran Mamdani has lunch with Alexandra Ocasio-Cortez (Source: Instagram/@zohrankmamdani)Zohran Mamdani made history as the first Muslim person of Indian-origin to win the New York City’s mayoral seat this week, marking a huge step forward for South Asian representation on a global platform. Following months of campaigning and long rigorous hours of work, the 34-year-old Democrat took some time off his busy schedule to catch a quick meal at a local Queens restaurant that serves desi food.Taking to Instagram, he shared, “A busy first day as your Mayor-elect: early morning interviews, transition announcements and meetings. More to say on all of it tomorrow. But a highlight was lunch chili chicken with tingmo bread and aloo dum with @aoc at Laliguras Bistro in Jackson Heights.”The freshly-elected NYC mayor shared a plate of momos and chai with fellow politician Alexandria Ocasio-Cortez over lunch at Nepalese restaurant Jackson Heights in Queens.We might be well-versed with momos, chilli chicken and aloo dum, but for those unaware about the origins of tingmo bread, here’s a quick guide to the Tibetan delight. Zohran Mamdani eats tingmo bread, aloo dum, momos and chili chicken. (Source: Instagram/@zohrankmamdani)What is tingmo bread?New York-based Chef Dipesh Shinde shared that tingmo bread is a part of the Tibetan cuisine that is independently known far beyond the Himalayas.“Unlike the flat breads mostly found in the subcontinent, Tingmo is a steamed bread with a very light texture and a very soft and delicate flavour,” he shared, further elaborating that Tingmo was used by the better class of people in Tibet as an accompaniment to the rich and spicy curry and plates of meat, etc., such as Ema Datshi or Shapta. Its soft formative structure is well suited for readily absorbing the gravy in the cold climate of the mountains. With the arrival of Tibetans to India and Nepal, Tingmo became a very favourite and important part of the natives of Ladakh, Sikkim, Dharamsala, he added.Darani Janarthanan, founder of The Social Brew and former pastry chef at The Park, Chennai told indianexpress.com that unlike the popular momo, Tingmo has no filling. Its role is purely functional and complementary, meant to absorb gravies, balance spice, and complete a meal rather than stand alone.Story continues below this adHistorically, she said that Tingmo is believed to have evolved from mantou, the classic Chinese steamed bun. “During trade and cultural exchanges along the old Silk Route, Chinese culinary techniques reached the Tibetan plateau and gradually integrated into local food traditions,” she revealed.“Where mantou was smooth, round, and mildly sweet, Tibetans adapted it to their own environment and palate by twisting and coiling the dough into layers. This made it easier to tear apart and better suited for soaking up rich, spicy gravies,” she said, adding that the layered shaping also helped the dough cook evenly in high-altitude conditions where lower air pressure affected steaming.ALSO READ | Top 6 types of dumplings you need to try right nowHowever, what is really notable about Tingmo is the way that it is made, being a simple dough of flour, yeast and water which is rolled, twisted and steamed. “The end result is a light airy bun like a cloud which is nourishing and good, and on which there is a growing faith in such circles as vegetarians, because of its good value and easy digestion,” he added.DISCLAIMER: This article is based on information from the public domain and/or the experts we spoke to. Always consult your health practitioner before starting any routine. For more lifestyle news, click here to join our WhatsApp Channel and also follow us on Instagram© IE Online Media Services Pvt Ltd