Chicken Taipo/Typo Darjeeling style

Taipo- The Elder Brother of Momo
Nothing can be better than those hot steaming momos on your plate, right? Juicy on the inside with a nice, mildly seasoned filling, with a soft outer covering. What if we tell you that the momos you are enjoying can be three times the size with just as much flavour?
Highlights
There are 'hybrid momos' that are thrice the size of an average momo
Taipo looks like an obese steamed momo with a flat back
2 Taipo is equal to polishing off a full plate of momos
Nothing can be better than those hot steaming momos on your plate, right? Juicy on the inside with a nice, mildly seasoned filling, with a soft outer covering. What if we tell you that the momos you are enjoying can be three times the size with just as much flavour? No, it's not a mirage. There are 'hybrid momos' that are thrice the size of an average momo and popularly called Thaipo in Sikkim and its surrounding areas.
Origination and Development over the years:
Thaipo is known by different names such as - Thypo, Taipo or Typo depending upon the region. Originating all the way from Tibet, Thaipo is mostly made in the North-eastern Indian belt. The great migration of Tibetans in the North-East region led to a scattering of their prominent dishes, Thaipo being among them. Communities and people across this belt enjoy Thaipo in their own way and with fillings that vary. The Nepali, Bhutia, Tibetan and Lepcha people of this region may have different fillings but they are bound by their love for this dish.