Mr. Hurry thank you so much for your valid suggestions and comments. When i take over the creative side of this magazine, I made an effort not to copy from any one. Recently, we have been applauded even by international food and wine magazine as it has not thing comparable.
Every segment is created some where or by accident...

• Like Going Local features on promoting local eateries avoided by most magazine and local newspaper
• Like Phantom dinner which reviews restaurant without bias and our jewel
• Own format of wine appraisal where we break down by palate and even renowned wine companies has complimented us for that
• Food and Beverage Daily Horoscope is fun and favorite of most.
  

Like you said Myself is brining something soon  launching from Hong Kong  on Royal Cuisine of Nepal. Hope everyone will love it.
Like you said kachila of our and French Steak Tartare has some common ground.
Like French crepes or our chatamari or bara there is common ground
Like Mash Potato we have mash corn or mash buckwheat only difference is they use cream and garlic as flavoring agent but our is more on simple water calling it dhedo
yeah lot of common and i have reveled in my coming book.

Recently i receive recipe for  Batai from sajha member which is amazing and  recipe carried froward from generation this is what i am looking for.