MAIN COURSE: The main course included Nepali thali, cauliflower curry, cottage cheese curry, zuccini curry, spiced mushroom curry, lentil kofta, sauted palung greens, organic rice and chapatis. The salad served at the launch comprised cucumber rolls filled with avocado, cheese and mizuna greens topped with fenugreek, fruit and edible flower and molasses. Nettle and fenugreek soup was served with home-made assorted breads.