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Open any Nepalese menu in Sydney and you’ll see the same things – momos, chowmein, dhal, rice and curry and a few other things. Open the first page of Heshela’s menu and you’ll find a trio of dishes that are hard to find anywhere in Sydney, let alone on a restaurant table. Where else can you find yomari, dense rice dumplings shaped like a pastry chef’s piping bag and filled with either molasses and sesame or a rich milk reduction? Shrijan and Sonam Shrestha are proud Nepalis, but they don’t call their Rockdale restaurant Nepalese. It’s a Newari rest

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