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Okay, so one of The Kathmandu’s most popular dishes happens to be butter chicken. Sydney diners are incorrigible this way, and vote with their bellies. But this is just the tip of the spicy iceberg at this popular, exotic Glebe restaurant. The magic really comes into play with the Nepalese specialties, with the momo­cha, marinated chicken or vegetable dumplings harking from the Nepalese highlands (they’re quite high) and showcasing the influence of Chinese tradition on Nepal’s favourite dishes. These delicacies come with a homemade tomato chutney. Another highly ranked entree is the seku­wa, lamb cutlets marinated in yoghurt, ginger, and The Kathmandu Terrace’s special masala blend before being chargrilled and served with a Himalayan salsa. Main courses at The Kathmandu Terrace are characteristic of the rustic, mountain fare typical to Nepal. Popular among Sydney’s regulars to the restaurant is the ku­khu­ra, a chicken curry prepared the traditional way with a secret blend of Nepalese herbs and spices, and the far­si lamb, with diced lamb and butternut pumpkin cooked together with Nepalese herbs and spices, the whole topped with black mushrooms (another nod to Central Asian cuisine) and beans. This last is the chef’s recommendation, and we concur: order this up when you next take a seat at this high point in Glebe Point Road’s busy dining scene.