Question

essay on my favourite food momo. minimum 10 lines​

Answer 1

Answer:

Momo is a type of East and South Asian steamed filled dumpling.[1] Momos are native to Southwest Chinese region of Tibet as well as Bhutan, Nepal, North Indian region of Ladakh,[1] Northeast Indian regions of Sikkim, Assam, and Arunachal Pradesh,[1] and East Indian region of Darjeeling.[1] It is popular across a wider region of the Indian subcontinent. Momo is similar to Chinese baozi, jiaozi, and mantou, Mongolian buuz, Japanese gyoza, Korean mandu and Turkic manti, but heavily influenced by cuisine of the Indian subcontinent with Indian spices and herbs. Momos are extremely popular and can be found in every kind of shop from restaurants to street vendors.[1]

Momo

Momo nepal.jpg

A typical serving of a plate of momo with sesame yellow and red garlic chilli sauce

Course

Appetizers or entrees

Place of origin

East Asia and South Asia

Region or state

Tibet, Ladakh, Northeast India,[1] and Darjeeling[1]

Associated national cuisine

Nepal, India,[1] Bhutan

Created by

Tibetan people or Himalayan Newar merchants

Main ingredients

White-flour-and-water dough; meat, vegetable or cheese filling served with tomato and sesame chutney dip, tomato soup, soybean and sesame soup.

Variations

Steam-momo, Kothey momo, C-momo, Fry-momo, Open-momo, fried momo

Food energy

(per serving)

350 to 1000 (35 to 100 per piece) kcal

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Answer 2

Momo is a type of steamed dumpling with some form of filling. Momo has become a traditional delicacy in Nepal, Tibet, as well as among Nepalese and Tibetan communities in Bhutan, as well as people of Ladakh, Northeast India and Darjeeling regions of India. There are many variations in momos -Steam-momo, Kothey momo, C-momo, Fry-momo, Open-momo, fried momo