Named after Nepal soldiers who have fought for Britain since 1815, The Gurkhas is being launched by Nepal-born Shrabaneswor Rai, who is also director and co-founder of Hot Stone in Islington, and who is from a Gurkha family. The head chef will be Joe Allen, whose wife is Nepalese, and father-in-law a Gurkha.
The menu will be divided into snacks, small and large plates, sides and desserts with dishes such as Gurkha pickles; kukura ko jhol momo (steamed chicken dumplings in a tomato and soybean soup); mutton sekuwa with onion and coriander; char-grilled monkfish choila; and pork chop with sisnu (nettle).
The restaurant will also serve a six-course tasting menu priced at £75.
Allen (pictured) has travelled extensively across Kathmandu, Chitwan and Pokhara. He last brought Nepalese food to the capital following his appearance on BBC’s My Million Pound Menu where he received investment from restaurateur Jamie Barber to set-up Kitycow, a three-month pop-up at Hush Mayfair with his then business partner.
The restaurant will be supporting The Gurkha Welfare Trust, donating 50p from every Gurkha pickle dish sold to aid Gurkha veterans, their families, and communities.