Nepalese restaurants are hardly sell real Nepalese cuisine. Why? Nepal has no national cuisine like the real Australian cuisine. The best of Nepalese cuisine that el cheapo back packers come to know is "daal bhat and tiun and sukaeko yak masu or masu of limted masus". Thus, in real commercial terms Nepalese enterpreneurs have very limited choice to offer apart from copying from Indian regional or Tibetean or Chinese (various cuisines). I mean Nepalese regional cuisine like Newari and Thakali are symbolic but could not be presented to the world in its crude form (specially butchery related items would be deemed unsafe for human consumption due to lack of hygeine). I am sorry to tell the truth and I do not apolosise for it being a straight shooter. For example, look at my cousin Gautam Rana from Babar Mahal Revisited. He is half Nepe and half Indian. He for his Baithak Restaurant calls his cuisine half Mughal learnt from Muslim Khansamas and half improvised by Bajais. It seems his Chandra Shamsher khandan related foodstuff were so improvised like "bhumi sparsa maha raag" with a bir alanka maha bhaab. Everything is bafayeko bandel, janeko daal with upachunk, chaneko khir or blah blah blah....I remember a long time ago there used to be the so called best restaurant in Kathmandu called SUN KOSHI belonging to Hema Singh. It was designed by my friend Tome Cres. However, the food was eatable, slow and nothing to illustrate about Nepalese national cuisine. I must say my favourite was Marpha ko Raakshi (rice wine) and drunk in Bhakta Pur hand made earthern mud Pyala. This symbolic presentation really made me proud to be Nepali. Here in Australia, just because they are selling Crocodile, Emu, Goana, Ostrich, Buffalo, Bush Tucker and much more and improvising with Asian tropical herbs and spices and from Medi countries like Italy and Greece...has it really become Australian Nationa cuisine. Hell No.l