Thamel by Gautam's

Scallops oven roasted with tandoori spice, malai sweetcorn and asparagus.

Charred broccoli with tandoori spices, crispy onions and cumin spiced hummus.

Salmon in garam masala, garlic, lemon, turmeric and ajwain, roasted in the tandoor.

Chops marinated overnight in Himalayan spice, ghee roasted until charred and served with mint chutney.

King prawns marinated in Black Mustard seeds, ajwain and Kashmiri red chilli served with seasonal achar and a mint dip.

Minced lamb with mint, green chilli, ginger and Bhatti masala.

Chicken breast in hung yoghurt, garlic, ginger, turmeric and chilli, cooked in the tandoor.

Charred chicken tossed with lime, Timur, fenugreek seeds, sesame peppers and onions, served over a crisp salad.

Mini pooris filled with salmon tikka, pickled onions and mint chutney.

Pickling-spice and hung yoghurt marinated paneer and bell peppers, served with mint chutney.

Gram flour fritters with spinach, onion and potato.

Crisp pastry parcels filled with spiced potatoes and peas.

Marinated chicken in gram flour batter, fried until crisp.

Makhani lentils, spinach and house pickles with your choice of meat.

Kathmandu with chicken tikka.

Kathmandu with lamb.

Whole sea bass, shallow fried with herbs and spices, served with Timur potatoes.

Shetland scallops in coconut, tamarind, curry leaf and mustard seed sauce.

Curry of Timur and naga chilli with garlic and ginger.

Naga curry with chicken.

Naga curry with lamb.

Slow-cooked lamb shank in a rich, spiced gravy.

Peppers, mushrooms and onions with your choice of protein on a sizzling plate.

Tak-a-Tak with chicken.

Tak-a-Tak with king prawns.

Village style chicken curry on the bone, cooked with fresh garlic, ginger and whole Timur berries.

Spicy, tangy curry with peppers, soy sauce, mushrooms and onions and ginger.

Himalayan Hot Pot with lamb.

Fried chicken in garlic-chilli sauce with peppers and onions, served with naan.

Himalayan Hot Pot with chicken.

Scottish lamb on the bone, slow-cooked with Nepali spices, served with naan.

Salmon tikka in a tomato, onion and curry leaf sauce with peppers, garlic and ginger.

Aged basmati rice layered with spices, sealed under pumpkin seed-topped naan bread and cooked in the clay oven.

Aged basmati rice layered with spices and king prawns, sealed under pumpkin seed-topped naan bread.

Aged basmati rice layered with spices and lamb, sealed under pumpkin seed-topped naan bread.

Aged basmati rice layered with spices and lamb shank, sealed under pumpkin seed-topped naan bread.

Aged basmati rice layered with spices and chicken, sealed under pumpkin seed-topped naan bread.

2 lamb chops, 3 chicken tikka, 3 seekh kebabs, 2 king prawns, 2 salmon tikka. Recommended for 2.

4 lamb chops, 6 chicken tikka, 6 seekh kebabs, 4 king prawns, 4 salmon tikka. Recommended for 3-4.

Mild coconut, cashew and almond sauce, finished with cream.

Korma with chicken.

Korma with lamb.

Korma with king prawns.

Ghee-roasted chicken tikka in a velvety tomato, fenugreek and cream sauce.

Chargrilled tikka in a creamy tomato sauce with peppers and onions.

Tikka Masala with chicken.

Tikka Masala with king prawns.

Lamb in a dark, aromatic Kashmiri chilli and spice sauce.

Paneer in butter tomato sauce with fenugreek and cream. The vegetarian cousin of butter chicken.

Paneer, peppers and onions in a kadai masala. Soft paneer and wok-style spice.

Lentils tempered with onion, garlic, tomato and coriander. Simple, homely dhal like at a family table.

Ghee-roasted potatoes with Timur chilli. Bold Himalayan potatoes with serious character.

Spinach and sweetcorn with paneer in a mild creamy sauce. Green, gentle and quietly indulgent.

Seasonal greens with fenugreek, cumin and Himalayan spices, finished with citrus. Light, clean and refreshing beside richer dishes.

Baby aubergines in a medium-spiced sauce. Smoky, tangy aubergine by Kavre.

Slow-cooked dark lentils finished with butter and cream. Luxurious, smoky and deeply comforting.

Chickpeas in a slow-cooked spiced broth with citrus and coriander. Bright, hearty and fully plant-based.

Spinach and potatoes in a mild tempered sauce. A soft, classic side you'll always finish.

Masala-fried okra over cumin hummus. Light, crunchy and dangerously moreish.

Picante Gordal Olives marinated with roasted spices. Spanish Olives meets Kathmandu masala.

Three poppadoms served with house dips. Simple, classic, perfect to make your palate dance.

El Jimador Blanco, Illegal Joven Mezcal, raspberry infusion, Thamel's watermelon cordial, Togarashi and pink Himalayan salt rim.

Koko Kanu, butterfly pea tea, coconut, lime, lychee.

Rutland gin, Strega, rosemary & thyme syrup, appletree wood smoke.

Pisco, Green Chilli liqueur, passion fruit and mango. Smoky and tropical.

Rutland Square Gin with lemon zest infusion, lemongrass cordial, lime extract, topped with tonic for a crisp, aromatic finish.

Rutland Square Chai Spiced Rum, Averna, and Mr Black layered with raspberry cordial and fresh espresso, finished with chocolate bitters.

Coconut rum, gomme syrup, citrus, strawberry and banana milk foam. A smooth, creamy, tropical indulgence.

KodoKo (Millet) Spirit, orange zest infusion, Savoia Americano Rosso, Muyu Vetiver Gris, Amaro Santoni, Camille's Red Vermouth.

Steamed dumplings with chicken or vegan filling, served with Timur-spiced tomato, sesame and hempseed chutney.