The Gurkha Kitchen

Chicken Curry

A staple of the buffet rotation — typically a warming, aromatic gravy with bone-in pieces that absorb the spice blend well over the steam table

Dal (Lentil Soup)

A Nepali-style dal that anchors the buffet — earthy, well-seasoned, essential for scooping over the long-grain rice

Momos

Nepali steamed dumplings that appear on the menu — filled with spiced meat or vegetables, served with a tangy dipping chutney

Saag (Spinach Curry)

Creamy, slow-cooked greens that hold well on the buffet and represent the vegetarian side of the spread

Naan / Rice

The bread and rice are the backbone — expect fresh naan replenishment during peak hours, and a fluffed basmati or long-grain rice to anchor the plate