Nepalese cooking sits between Indian and Tibetan — lighter on cream, heavier on timur pepper, garlic and mustard oil, with a sourness Indian curries rarely have.
Gurkha Jingha with king prawns. Chicken Langtang, named after the valley north of Kathmandu. Chicken or lamb tikka manaasi. Kachila. Salmon masala. Seven dishes in total, cooked as their own recipes rather than an Indian curry relabelled.
If you've eaten Nepalese food before you'll know how rare it is on a delivery menu. If you haven't, start with the Langtang.