Continued.... For the development of Nepalese cuisine we need entrepreneurial chefs and we need to patronise them as our living national treasures like the French, Spaniards and Italians really do. I believe such legendary Nepalese chefs do not exist and in practice a lot of Nepalese work for el cheapo Indian restaurants as Indian cooks (Bhanse kahchas) all over the world in pay dirt conditions. Look at Nepalese restaurants in Adelaide, Melbourne and so forth. They have Tandoori oven from India and in Adelaide it is called Maha Sagarmatha Chulo. They use every thing cooked in it poleko...deemed so un appetising as if a murda was poleko. Solutions: 1. Nepal must learn how to do proper butchery and present small goods with hygeine. 2. Nepal must learn to develop its own cuisine. 3. Nepal must treat innovative chefs as national treasure and much more as starters.... What do you suggest?