Momos are a type of steamed filled dumpling in Tibetan and Nepali cuisine that is also popular in neighbouring Bhutan and India. Momos are usually served with a sauce known as achar influenced by the spices and herbs used within many South Asian cuisines. It can also be cooked as soup versions known as jhol momo where the broth is made from achar using a mixture of tomatoes, sesame seeds, chillies, cumin and coriander or mokthuk from boiling pork/buffalo bones mixed with various herbs and vegetables.A simple white-flour-and-water dough is generally preferred to make the outer covering of momos. Sometimes, a little yeast or baking soda.

Biryani,or beriani is an Indian dish that comes in set of rice-based foods made with spices, rice usually basmati and meat, fish, eggs or vegetables. The name comes from the Persian word beryā which means "fried" or "roasted". The cooking method of biryani came from Iran. It was brought to the Indian subcontinent by Iranian travelers and merchants. In India, the recipe of biryani developed to its current form. The cooking method of biryani came from Iran. Local variants of this dish are popular not only in South Asia but also in Bangladesh, Southeast Asia, Arabia, and within various South Asian communities in Western countries.