The chopsuey served in Kathmandu´s restaurants is so diff  and tastes so much better than what I have eaten here, I have tried makin it ktm style but always turned out to be a disaster. How do u make the famous American and Chinese chopsuey, anybody? Thanks Siju panta for the chiken tandoori, I actually tried with same ingredients and all but instead of broiling the meat, i fried in a pan after marinating it, so it was kinda burnt, maybe coz of the yogurt, next time, iam gonna try yr recipe.