Born in a Harris Park kitchen

Best of Nepal began with a suitcase. Every time our founder flew back from Kathmandu, the 23 kg limit disappeared into boxes of gudpak and slabs of pustakari wrapped in newspaper, packed by the sweet house in Asan like they were sending them to their own grandchildren. Friends asked. Friends of friends asked. Then a friend's mother asked why the local “mithai” tasted like sweetened cardboard — and we realised no one in Australia was treating Nepalese food with the care it deserved.

Sourced at origin, not from a warehouse

We buy directly from the people who make: a forty-year-old family sweet house in Asan, Kathmandu, still stirring khoya in the same copper kadhai, and halwais in Bhaktapur who pour pustakari on oiled stone slabs the old way. Fair prices paid up front — both partners have worked with us since our very first order.

Why it tastes different

• Mithai is cooked in small batches and flown within days of setting
• Real ingredients only — khoya, chaku, ghee. No preservatives, no colours
• Every box is heat-sealed and cushioned by hand in Sydney
• If anything arrives tired, we replace it — no forms, no fuss

For everyone who misses home

Thousands of families across Australia now keep a piece of Nepal on their shelf. Students in Carlton, nurses in Blacktown, new parents in Runcorn — every parcel is packed like it's going to family, because most days, it is.