Tawa
Medium to Hot
Chicken Tawa
[mediam to hot): cooked with mashed paneer ,chop green chilies ,coriander, onion,green pepper,fresh garlic&smooth spice, topped with cream and spiring onion , a very popular indian dish from the north side .
Chicken Tikka Tawa
[mediam to hot): cooked with mashed paneer ,chop green chilies ,coriander, onion,green pepper,fresh garlic&smooth spice, topped with cream and spiring onion , a very popular indian dish from the north side .
King Prawn Tawa
[mediam to hot): cooked with mashed paneer ,chop green chilies ,coriander, onion,green pepper,fresh garlic&smooth spice, topped with cream and spiring onion , a very popular indian dish from the north side .
Lamb Tawa
[mediam to hot): cooked with mashed paneer ,chop green chilies ,coriander, onion,green pepper,fresh garlic&smooth spice, topped with cream and spiring onion , a very popular indian dish from the north side .
Paneer Tawa
[mediam to hot): cooked with mashed paneer ,chop green chilies ,coriander, onion,green pepper,fresh garlic&smooth spice, topped with cream and spiring onion , a very popular indian dish from the north side .
Prawn Tawa
[mediam to hot): cooked with mashed paneer ,chop green chilies ,coriander, onion,green pepper,fresh garlic&smooth spice, topped with cream and spiring onion , a very popular indian dish from the north side .
Vegetable Tawa
[mediam to hot): cooked with mashed paneer ,chop green chilies ,coriander, onion,green pepper,fresh garlic&smooth spice, topped with cream and spiring onion , a very popular indian dish from the north side .
Royal Naga (hot)
HOT
Chicken Royal Naga
cooked as a bhuna style but with adde banghal special hot chilli it is very popular in bangladesh
Chicken Tikka Royal Naga
cooked as a bhuna style but with adde banghal special hot chilli it is very popular in bangladesh
King Prawn Royal Naga
cooked as a bhuna style but with adde banghal special hot chilli it is very popular in bangladesh
Lamb Royal Naga
cooked as a bhuna style but with adde banghal special hot chilli it is very popular in bangladesh
Paneer Royal Naga
cooked as a bhuna style but with adde banghal special hot chilli it is very popular in bangladesh
Prawn Royal Naga
cooked as a bhuna style but with adde banghal special hot chilli it is very popular in bangladesh
Vegetable Royal Naga
cooked as a bhuna style but with adde banghal special hot chilli it is very popular in bangladesh
Indian Starters
All Starters served with mint sauce.Mains served with salad& mint sauce.
All served with salad and momo sauce or mint sauce
Rani Machha
Medium. Homemade fish curry sauce with curry leaves, seeds, coconut milk and gurkha spices
Piro Kebab Masala
Reasonable hot. Roast lamb mince cooked with spring onion, green chilli, fresh coriander and nepalese spice
Butter Chicken
Medium. Roasted chicken garlic, cashew nuts, cream, butter and creamy sauce
Korma
Mild. Cooked with subtle spices, cashew nut sauce, cream, butter, coconut powder and creamy sauce
Karahi
Medium. Boneless chicken or lamb with green peppers, onions, tomato, green chilli and spring onion
Bhuna
Medium. Fairly dry with medium spices, tomato, coriander, chopped onion and green pepeprs
Rogan Josh
Medium. Medium spiced with garlic and lots of tomato
Jalfrezi
Hot. Cooked with herbs, spices, green chillies, onions and peppers
Chef Recommends
Kathmandu Chef Special
Reasonable hot. Chicken and lamb cooked with ginger, garlic, spring onion, fresh coriander finished with nepalese herbs and topped with mushroom
Gurkha Special Karahi
Medium. Chicken, lamb, prawn and kebab cooked with fresh pepper, onion with nepalese spices and finished with red wine
Gurkha Special Fish
Medium. Fish, king prawn, prawn cooked with fresh green pepper, onion, garlic, green chilli, nepalese spices and finished with red wine
Gurkha Vegetables Dishes
Aloo Tama
Medium. Potato and bamboo shoots cooked with green chilli, nepalese herbs and spices
Gopi Tama
Medium. Cauliflower and bamboo shoots cooked with green chilli, garlic, nepalese herbs and spices
Aloo Bhindi
Medium. Bombay potatoes and fresh okra cooked with green chilli and nepalese herbs and spices
Milan Dal
Medium. Mixed lentil cooked with cloves of garlic, fresh ginger, curry leaves with nepalese herbs
Chef Special Vegetable
mixed lentil ,spinach & mushroom cooked with garlic ,mustard seeds, fresh ginger , curry leaves with nepalese herbs
Nan
Soft Drinks
Indian Starters EPOS
All served with salad and mint sauce
Rani Machha
Medium. Homemade fish curry sauce with curry leaves, seeds, coconut milk and gurkha spices
Butter Chicken
Medium. Roasted chicken garlic, cashew nuts, cream, butter and creamy sauce
Korma
Mild. Cooked with subtle spices, cashew nut sauce, cream, butter, coconut powder and creamy sauce
Karahi
Medium. Boneless chicken or lamb with green peppers, onions, tomato, green chilli and spring onion
Bhuna
Medium. Fairly dry with medium spices, tomato, coriander, chopped onion and green pepeprs
Rogan Josh
Medium. Medium spiced with garlic and lots of tomato
Jalfrezi
Hot. Cooked with herbs, spices, green chillies, onions and peppers
Chef Recommends EPOS
Kathmandu Chef Special
Reasonable hot. Chicken and lamb cooked with ginger, garlic, spring onion, fresh coriander finished with nepalese herbs and topped with mushroom
Gurkha Special Karahi
Medium. Chicken, lamb, prawn and kebab cooked with fresh pepper, onion with nepalese spices and finished with red wine
Royal Special Jal
Very hot. Chicken pan fried, green pepper, onion, garlic, green chilli, dry, served with yoghurt
Gurkha Special Fish
Medium. Fish, king prawn, prawn cooked with fresh green pepper, onion, garlic, green chilli, nepalese spices and finished with red wine
Gurkha Vegetables Dishes EPOS
Aloo Tama
Medium. Potato and bamboo shoots cooked with green chilli, nepalese herbs and spices
Gopi Tama
Medium. Cauliflower and bamboo shoots cooked with green chilli, garlic, nepalese herbs and spices
Aloo Bhindi
Medium. Bombay potatoes and fresh okra cooked with green chilli and nepalese herbs and spices
Milan Dal
Medium. Mixed lentil cooked with cloves of garlic, fresh ginger, curry leaves with nepalese herbs
Special Biryani EPOS
Special Biryani
Chicken, lamb and prawn combined with pilau rice, fried onion, yoghurt, green herbs served with medium
Nan EPOS
Champagne And Sparkling
1. Champagne, La Romantique Brut
Verzenay, France. Light silvery colour. Displays a more refined bouquet of fresh baked cake. Good body, plenty in the palate with substantial length.
2. Prosecco Spumante Brut, Millesimato, Bosco Del Merlo
Friuli Venezia Giulia, Italy. This is a vintage Prosecco. Pale, clear colour. Gentle and persistant light bubbles, a refreshing flavour of lemon and vanilla with an enjoyable finish that leaves the palate clean.
White Wine
3 B Chardonnay Premium Long Tail Bottle
Wellington, South Africa. Gleaming silvery gold colour. Delicious aromas of ripe apricots with a crispy dry sensation in the mouth.
7b. Viognier La Cour Des Dames Pays D Oc Bottle
France. Luminescent light gold with peach and apple aromas. Creamy texture, slightly aromatic with a wonderful balance of ripe fruit and freshness
8. Sauvignon Blanc, Black Creek, Marlborough
New Zealand. Pale yellow colour. Perfumed nose of sweet pea, lime peel, ripe melon and cut grass. Lively palate packed with crushed citrus fruits with a long, lingering finish
9. Macon Fuisse Cuvee, Marie Joseph Ferraud
Bourgogne, France. Delightful wine from the South of Burgundy, Pale brilliant silver gold colour,the bouquet is instant of cantaloupe melon, on the palate delicious taste of white peach with a good texture on the finish.
10. Sancerre Blanc, Domaine Tissier Roland
Loire, France. Pale green colour through to a bright glittering silver. This sensational bouquet of gooseberries and citrus overwhelms the dry sensation. Crisp with a long lasting flavour
Red Wine
11 B Shiraz Premium Long Tail Bottle
Wellington, South Africa. Deep purple red, aromas of violets and blackcurrants. Fuller bodied pleasing juicy black fruits with a ripe finish. Full bodied.
12. Chateau Fongrave, La Tourelle
Bordeaux, France. 75% Merlot, 25% Cabernet Franc. Rubis violet red, lovely floral bouquet with notes of raspberries and loganberries, generous and fruity with good structure
13. Merlot, Domaine Lalande, Vieilles Vignes
Vin d Oc, France. Deep crimson red, Nose of damsons conserve touch of cassis, mineral with soft and silky sensation on the palate
14. Cabernet Sauvignon, Finca El Origen, Uco Valley
Mendoza, Argentina. 3 star rating. Bright ruby red with a complex bouquet of condensed blackcurrants and sweet spices. Black fruits and cassis follow through on the palate, velvety ending.
15a. Shiraz Viognier, Dreamtime Pass 175ml
Victoria, Australia. Gleaming deep red colour with black plums, raspberry and chocolate on the nose. Juicy dark berries abound on the palate with a rounded mouth feel.
15b. Shiraz Viognier, Dreamtime Pass Bottle
Victoria, Australia. Gleaming deep red colour with black plums, raspberry and chocolate on the nose. Juicy dark berries abound on the palate with a rounded mouth feel.
16. Pinotage, Private Collection, Du Plevaux
Wellington, South Africa.Bronze Medal. Decanter World Wine Awards 2011 International Wine Challenge Award 2011 Bronze Medal - Veritas Awards 2007, 2011 and 2014 Rich dark plum colour, complimented by
17. Rioja Reserva, Biurko Gorri
Alavesa, Spain. Cherry red, fine bouquet of blackcurrant and vanilla, plenty of Garnacha flavour with a good structure.
18. Malbec, Grand Reserve, Finca El Origen
Mendoza, Argentina. Silver Medal - International Wine Challenge 2011. An Ultra Premium Malbec from exceptional vineyards in the Uco Valley, in Fundo La Esperanza. Deep red purple with black tints, aromas of morello cherries and perfume wild flowers harmonising on the palate. Subtle suggestion of roasted caramel at the finish
Rose
20. Zinfandel Rosé, Pelican Plot
California, USA. Light raspberry colour. Aromas of fresh sweet peaches. Soft with intense red fruits and a delicious floral finish on the palate.
Spirits
Liquers
Port
Brandy
Vermouth
Xmas Menu EPOS