Momo is a sort of steamed dumpling that has a filling within. Momo has become a traditional delicacy in Nepal, Tibet, Bhutan, and the Indian states of Darjeeling, Ladakh, Sikkim, Assam, Uttarakhand, Himachal Pradesh, and Arunachal Pradesh, as well as among Nepalese and Tibetan communities in India. It is known as mamtoo in Pakistan's Gilgit-Baltistan area. Traditionally momo are steamed, although they can also be deep-fried or pan-fried. In Tibet, momo is typically eaten with a chile garlic sauce and pickled daikon. Tomato-based chutneys, sesame, peanut, or soybean-based sauces are popular dipping sauces in Nepal. Sauces (locally known as chutney/achhar) can be thick or thin in consistency, depending on the cuisine, and are typically made with tomato or peanut and soybean as the foundation component.