As a prevalent habit, one often homogenises countries, culture, food and people. Nepalese cuisine, with fermented foods, hand-rolled noodles, steamed ingredients, flavourful meats, and mountain cuisine never fits into a box. For instance, this writer has sampled desi Chinese at street stalls, helmed by Nepali chefs and has been partial to their thukpas and momos, made on special request at midnight. 

However, another memory comes to mind—that of her housing society in Mumbai Central secured by a Nepali watchman. Every Sunday, an inescapable smell rose from the back of the building compound as he would slow roast the head of a goat over a fire fuelled by coal and wood. Khasi ko tauko, or goat head curry,  a speciality among Nepali security personnel. The delicacy is now dead, with the number of Nepali watchmen reduced almost to nil.