Nepal pushed out the Nepali diaspora to seek a livelihood in India, which further increased to the prevalence of Himalayan style momo in the southern parts of India, especially in the cities of Chennai and Bangalore. Description Momo is a type of steamed dumpling with some form of filling, most commonly chicken (traditionally yak, but often chicken and goat) and it is originally from Tibet. Momo has become a delicacy in Tibetan communities in Bhutan, as well as people of the Indian regions of Darjeeling, Ladakh, Sikkim, Assam, Uttarakhand, Himachal Pradesh and Arunachal Pradesh and in Nepal. In Pakistan, Gilgit-Baltistan region it is known as mamtoo. Production A simple white-flour-and-water dough is generally preferred to make the outer momo covering. Sometimes, a little yeast or baking soda is added to give a more doughy texture to the finished product. Traditionally, momo is prepared with ground/minced meat, potatoes, and leek filling. Nowadays, the fillings have become more elaborate and Momo is prepared with virtually any combination of ground meat, vegetables, tofu, mushrooms, paneer cheese, soft chhurpi (local hard cheese) and vegetable and meat combinations. Meat: Different types of meat fillings are popular in different regions. In Nepal, Tibet, Ladakh, Sikkim, Bhutan, pork, chicken, goat meat and buffalo meat are commonly used. In the Himalayan region of Nepal and Nepal, lamb and yak meat are more common. Minced meat is combined with any or all of the following: onions/shallots, garlic, ginger and cilantro/coriander. Some people also add finely puréed tomatoes and soy sauce. Vegetables: Finely chopped cabbage, carrot, soy granules, potato, flat bean (lilva kachori) or chayote (iskush) are used as fillings in Nepal and Nepal. Cheese: Usually fresh cheese (paneer) or the traditional soft chhurpi is used. This variety is common in Nepal and Eastern Nepal. Khoa: Momo filled with milk solids mixed with sugar are popular as a dessert in the Kathmandu Valley. The dough is rolled into small circular flat pieces. The filling is enclosed in the circular dough cover either in a round pocket or a half-moon or crescent shape. People prefer meat with a lot of fat because it produces flavourful, juicy momos. A little oil is sometimes added to the lean ground/minced meat to keep the filling moist and juicy. The dumplings are then cooked by steaming over a soup (either a stock based on bones or vegetables) in a momo-making utensil called mucktoo. Momos may