Laughing Gurkha Takeaway Menu

Vegetarian, Mild, Medium, Hot. Even for those who wouldn't look at a salad twice, you would be tempted to give it a try, and once you try it, you will be hooked. A must-have bit of green when hosting dinner at a Nepali house.

Vegetarian. Nepali crispy fried chilli is a vibrant, spicy, and umami-packed snack or condiment that blends traditional Himalayan spices with Indo-Chinese cooking techniques. It features whole dried chillies coated in a light batter, deep-fried until crunchy, and tossed with aromatic seasonings like garlic & ginger. Mouth-watering baby potato wedges tampered with the fusion of Gurkha spices and served crispy for potato lovers.

Vegetarian. Nepalese cottage cheese paneer fried in Nepalese spices, hints of mint & fresh coriander. Served with tomato chutney.

A typical Nepalese dish made from slices of chicken breast, marinated in spices, cooked with onion, tomato, capsicum & green chillies. An excellent choice.

Lamb chops marinated in ginger, garlic, fresh green chilli paste with Gurkha medium masala.

A traditional Nepalese dish featuring steamed vegetable-filled dumplings completely submerged in a warm, spicy & tangy broth called jhol achar. The soup-like sauce is deeply aromatic, characterised by roasted sesame seeds, peanuts, tomatoes & chillies.

Chicken cooked in a rich sauce of fresh tomatoes, onions & pepper, cooked hot with fresh green chillies for that sensational Nepalese heat.

Breast of chicken cooked with mild to medium to hot herbs and spices in garlic sauce. Fantastic for garlic lovers.

Slices of spring lamb cooked in Gurkha's own recipe with extra friendly green chillies.

Spicy Nepalese lamb cooked with fresh chillies, peppers & onions. Eaten all over Nepal, especially in the winter. Thoroughly enjoyed by the Ghurkhas.

The Sylheti Yeti is a fiery fusion featuring tender chicken, slow-cooked in a thick, rich onion and tomato bhuna sauce. Blending robust Bangladeshi aromatics with the intense heat of Nepali-style Timur (Sichuan pepper) and blistering Naga chilli, this unforgiving, sweat-inducing dish is strictly for spice professionals.

Spicy goat meat cooked with Nepalese herbs and spices and fresh green chilli in a thick sauce, is very popular among goat meat lovers.

Mixed grill of a general portion.

Recommended for kebab lovers.

King of masala, chicken breast cooked in a clay oven in gorkhali masala sauce.

Pieces of chicken are initially cooked in the clay oven, then added to a medium sauce where the chicken further cooks in its own juices, resulting in fabulous flavours with only a little thick sauce.

King prawns cooked in a hot, sweet & sour tamarind sauce to give that tangy taste.

Monkfish half-cooked in the tandoor, thereafter, in a pan cooked with rich tomato sauce, medium to hot. Will definitely leave with a good taste.

Grilled paneer, tomato, onion & peppers, half-cooked then cooked in a pan with a blend of medium to hot, rich tomato sauce.

One of the Nepalese favourite fruits, with a meaty and earthy taste, is cooked in our very own recipe. Please don't be surprised by the jackfruit in the Himalayas.

Very fine noodles stir-fried with seasonal vegetables.

Strips of lamb stir-fried with fresh spring onions, peppers, coriander, soya sauce garnished with roasted sesame seeds.

Lentils are traditionally prepared and cooked with onion, ginger, garlic, and tempered with cumin & garlic.

Mouth-watering potatoes tampered with cumin and fusion of Monk spices.

Chickpeas and potato cooked in popular Nepalese spices.

Leafy fresh spinach cooked with homemade Nepalese cheese medium-spiced.

Home-made cheese cooked with green peas with a touch of mixed spices.

A combination of mushrooms, simmered with herbs and spices. Perfect with any dishes.

Minced lamb.

Basmati rice, with peas, egg & spring onion.

Basmati rice flavoured with saffron, fresh lemon leaves, tempered with mustard seeds and garnished with fresh lemon.