Gurkha Fire Menu & Prices — Chatham

Paneer cheese marinated and prepared in a simila fashion to the Poleko Chicken Thighs, alongside peppers and onions. A northern classic.

Chef Keshav has been working on this very hot, buttery, naga chilli chicken wing recipe for months. If you are up for the challenge be our guest

Our version of dirty fries uses our "firenaise" but with dill weed and crispy onions. Naming suggestions for the firenaise with dill are welcome. Dillnaise?

A basket of rice flour crackers flavoured with cumin seed

As above but with tiny bits of green chilli for added flavour and warmth.

Four crunchy puffed puris lightly filled with a spiced potato mix. Pour the sweet tamarind water into the middle and pop the whole thing in your mouth in one go and people, please stop using cutlery to eat it.

The original street food. Crispy spinach fritters layered with a chickpea curry; dressed with a combination of sweet, sour and spicy chutneys; topped with pomegranate and tiny crispy chickpea noodles. All set against a sweet cooling yoghurt.

It took us a year but we made the perfect marinade for our gigantic grilled prawns. Two of them sitting on a bed of tangy chopped onion and tomato salad. We keep it fresh at Gurkha Fire - so when they are gone they are gone.

A flavour bomb using the humble cauliflower. It's sweet, it's spicy, it's soy based and despite the name it has nothing to do with the northern Chinese cuisine its named after.

Three thick cut lamb chops marinated till they have more flavour than you know what to do with, then tandoored until juicy in the centre and with slightly charred corners.

Grilled pieces of venison skewered and served in the Nepalese style of 'Sekuwa' served with a spicy and tangy chopped onion and tomato salad.

A lip smackingly delicious, spicy, tangy chopped salad that we took off the menu a month after opening because customers couldn't handle it being served cold. I'm convinced you are all wrong: so it's back on the menu. Just get it. It's properly Nepalese.

A lip smackingly delicious, spicy, tangy chopped salad that we took off the menu a month after opening because customers couldn't handle it being served cold. I'm convinced you are all wrong: so it's back on the menu. Just get it. It's properly Nepalese.

This salad is so phenomenally good it's not in the salad section. A small plate with attitude. Zesty, sweet, sharp with a savoury note that brings it all together with the creaminess of the goats cheese.

Two succulent boneless chicken thighs, marinated until super tender, packed full of flavour and chargrilled in our tandoor. Don't forget to squeeze some lemon over them.

Paneer cheese marinated and prepared in a simila fashion to the Poleko Chicken Thighs, alongside peppers and onions. A northern classic.

Chef Keshav has been working on this very hot, buttery, naga chilli chicken wing recipe for months. If you are up for the challenge be our guest

Grilled chicken wings, not fried, coated with a lip-smackingly delicious creamy lemon and garlic sauce.

Our version of dirty fries uses our "firenaise" but with dill weed and crispy onions. Naming suggestions for the firenaise with dill are welcome. Dillnaise?

The Nepalese steamed dumplings you came here for. All made fresh in house and not bought in frozen.

The Nepalese steamed dumplings you came here for. All made fresh in house and not bought in frozen.

The Nepalese steamed dumplings you came here for. All made fresh in house and not bought in frozen. Brand new vegan version!

All the fun of the steamed Momo but made crispy and tossed in a finger licking hot & sweet sauce with onions and mixed peppers.

All the fun of the steamed Momo but made crispy and tossed in a finger licking hot & sweet sauce with onions and mixed peppers.

All the fun of the steamed Momo but made crispy and tossed in a finger licking hot & sweet sauce with onions and mixed peppers.

This lamb curry is warming but not hot...unless you want to be. Pour over as little or as much of the fire sauce and let it build up.

Are you looking for the Butter Chicken? It's gone. Because our "Dilwala" is better. Chicken in a creamy tomato and cashew nut curry laced with roasted garlic and dill. First developed by Chef Keshav & Raju in 2022 in Chatham.

Are you looking for the Butter Chicken? It's gone. Because our "Dilwala" is better. King Prawn in a creamy tomato and cashew nut curry laced with roasted garlic and dill. First developed by Chef Keshav & Raju in 2022 in Chatham.

The humble black daal, upgraded with a creamy and rich finish to show you how veggie dishes are supposed to be done.

The ultimate marriage of rice and meat that has multiple variations (across almost the entirety of Asia). Cooked in a clay pot with spices and real saffron. The only thing that accompanies our biryani is a small raita.

The ultimate marriage of rice and meat that has multiple variations (across almost the entirety of Asia). Cooked in a clay pot with spices and real saffron. The only thing that accompanies our biryani is a small raita.

In Nepal the chicken never made it across the road. Chef Keshav got hold of him and made this phenomenal clay pot dish. It's chicken breast spiced with timur berry and warming spices that take inspiration from the roadside eateries popular all across Nepal.

Ok vegans, its round three and we are trying another vegan option and its a timur berry infused mushroom curry. I really like this one so non vegans please help us out here beacuse we also have the Paneer version!

Ok vegans, its round three and we are trying another vegan option and its a timur berry infused mushroom curry. I really like this one so non vegans please help us out here beacuse we also have the Paneer version!

Our house special and debuting in the UK for the first time - a slow cooked clay pot mutton curry on the bone (as it should be) - with whole spices and herbs.

Any culture that has come across the wonderful legume that is the chickpea has done fantastic things with it. We made channa masala and it is a staple across all south asian cuisine. It's rich and tomatoey and goes with both rice or naan. For extra points, pour a little mint and coriander chutney on the top to eat like a local. And yes tomatoey is a word.

There is no easy way of describing this dish but honestly it is a top-tier vegi option. Crispy paneer and potato balls in a creamy tomato base sauce. It's also the nuttiest thing on the menu with cashew nuts in the sauce, cashew nuts in the balls. Think about all the jokes i didn't msake.

Naan but done properly

Like above but with roasted garlic

New to Medway! A properly posh naan with cheese and truffle oil and our truffle "dust". Please do feedback on this one.

Wholemeal roti cooked in the tandoor. One for those that miss that village feel.

Because vegans deserve truffle goodness too. So we made a truffle roti.

Basmati rice, known for its fragrance and delicate grains. It will pair with any of the curry dishes.

This is not the bland yellow dyed rice that gets passed off as Pulao but the real deal with actual saffron and whole spices. Known and interpreted differently over time across Asia as Pilau, Pilav, Palov and a hundred other names.

If it tastes good on potatoes, it tastes even better on a naan.

When everything is all curry, meat and rice you need a Kuchumber. A simple salad of tomato, cucumber, onion to lighten everything up on your plate.

Cooling yogurt side with a small amount of dice tomato, cucumber and onion.

A bowl of our very own house coleslaw for the perfect side to go with grilled items.

A spicy tomato and onion salad inspired by chef Keshav's late father's recipe.

Chargrilled with a lemon and corriander dressing on a bed of baby spinach.

A moreish, buttery, crumbly potato type dish garnished with Himalayan spices and aromatics.