Thamel by Gautam's

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

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

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

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

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

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.

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

Scottish lamb on the bone, slow-cooked with Nepali spices, served with naan. Inspired by wedding feasts that feed whole villages.

Makhani lentils, spinach and house pickles with your choice of meat. Layered, urban flavours from the capital city.

Shetland scallops in coconut, tamarind, curry leaf and mustard seed sauce. A silky, coastal-style curry with gentle spice.

Slow-cooked lamb shank in a rich, spiced gravy. Silky, deep and slow – a true feasting dish.

Spicy, tangy curry with peppers, soy sauce, mushrooms and onions and ginger. A big, warming bowl for cold nights.

Curry of Timur and naga chilli with garlic and ginger. For guests who really like it hot.

Whole sea bass, shallow fried with herbs and spices, served with Timur potatoes. Crisp-skinned, aromatic and made to share.

Fried chicken in garlic-chilli sauce with peppers and onions, served with naan. Indo-Chinese comfort with a proper kick.

Village style chicken curry on the bone, cooked with fresh garlic, ginger and whole Timur berries. Rustic farmhouse curry with proper Nepali soul.

Salmon tikka in a tomato, onion and curry leaf sauce with peppers, garlic and ginger. A gently spiced salmon curry with Thamel-style warmth.

Peppers, mushrooms and onions with your choice of protein on a sizzling plate. Noisy, sizzling and full of street-side energy.

Marinated chicken in gram flour batter, fried until crisp. Juicy inside, crunchy outside.

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

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

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

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

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

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

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

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

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

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

Crisp pastry parcels filled with spiced potatoes and peas. A timeless street-side classic.

Gram flour fritters with spinach, onion and potato. Golden, crunchy and made for sharing.

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

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

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

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

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

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

4 lamb chops, 6 chicken tikka, 6 seekh kebabs, 4 king prawns, 4 salmon tikka.

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

Peppermint, green, Darjeeling, Earl Grey.

Himalayan chai with cardamom, ginger, cloves and milk.

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

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

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

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.

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

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

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.

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

Chef's choice of curry, rice or naan served with vegetable pakoras, salad, poppadoms, spiced onions and mango chutney. A complete, comforting lunch in one bowl.

Chef's choice of curry, rice or naan served with vegetable pakoras, salad, poppadoms, spiced onions and mango chutney. A complete, comforting lunch in one bowl.

Indo-Chinese noodles with mixed vegetables, soy and chilli. Fast, wok-tossed comfort from Thamel's side streets.

Indo-Chinese noodles with mixed vegetables, soy and chilli. Fast, wok-tossed comfort from Thamel's side streets.

Soft tandoor naan, mint chutney and salad wrapped around paneer tikka. Street-style lunch, wrapped and ready for busy days.

Crushed vegetable samosas, chickpeas, yoghurt, tamarind and mint chutney and pomegranate rubies. Sweet, tangy, crunchy and completely addictive.

Chef's choice of curry, rice or naan served with vegetable pakoras, salad, poppadoms, spiced onions and mango chutney. A complete, comforting lunch in one bowl.

Steamed Bao buns, tandoori chicken tikka, butter sauce, melted cheese, pickled onions. Comfort food elevated.

Crisp hollow puri filled with masala potatoes, coriander, pomegranate and chilled tamarind masala water. Best enjoyed whole, brimmed with masala water.

Indo-Chinese noodles with mixed vegetables, soy and chilli. Fast, wok-tossed comfort from Thamel's side streets.

Soft tandoor naan, mint chutney and salad wrapped around chicken tikka. Street-style lunch, wrapped and ready for busy days.

Soft tandoor naan, mint chutney and salad wrapped around seekh kebab. Street-style lunch, wrapped and ready for busy days.

Chargrilled tikka in a creamy tomato sauce with peppers and onions. The Glasgow classic – refined and balanced.

Lamb in a dark, aromatic Kashmiri chilli and spice sauce. Deep, warming, slow-cooked comfort.

Ghee-roasted chicken tikka in a velvety tomato, fenugreek and cream sauce. Rich, gently smoky and endlessly comforting.

Mild coconut, cashew and almond sauce, finished with cream. Smooth, nutty and reassuringly gentle.

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.

Tiramisu infused with masala chai liqueur and syrup. Italian structure, chai-house warmth.

Dates, jaggery and treacle pudding with ice cream and toffee sauce. British comfort, caramelised with Indian sugar.

Soft milk dumplings in rose syrup, served with kulfi. Sweet, floral and nostalgic.

Ginger biscuit base, mango and cardamom cheesecake, served with kulfi. Bright, creamy and lightly spiced.

Three scoops of traditional Indian kulfi. Dense, creamy and slow-churned.