The chefs sure know how to khukhri

Nov 22 2010 Alan Hayes, Uxbridge Gazette

THE Gurkhas are renowned for their bravery and strength in battle, their tenacity and their loyalty.

It was these qualities which the British occupying forces recognised in the early 19th century, forming a military relationship with Nepal that has continued ever since.

But what about their food? It was with this question in mind that I sampled my first taste of Nepal, at the newly opened Gurkha's Pride, in Ruislip High Street.

The business is owned by a group of five business partners, all of whom are of Nepalese descent. Most of them have been living in London for 10 years, but they retain a strong sense of pride about their homeland.

Waiter Kedar Thapaliya, who is also a part-time IT lecturer, told me: "We have all known Gurkhas since we were children, we always looked up to them.

"We have great sympathy for them because we are still fighting for equal rights and pensions."

The father and brother of Dill Gurung, another business partner, were also Gurkhas. So they didn't have to think for too long about what to name the restaurant.

Mr Thapaliya continued: "We opened four months ago - it has been going very well.

"We don't take any shortcuts with our food. We use fresh ingredients from London, and we cook just like we would do at home.

"In Nepal we have more than 90 spoken languages and they all have their own type of food so we try to get a little bit of all of them.

"Our combination of ingredients is properly put together. There are no artificial colours because we don't have that in Nepal."

And it certainly makes for a satisfying meal. The menu is terrific.

Alongside some speciality Nepalese dishes that you'd be unlikely to find anywhere else (except Nepal), there is a familiar range of Indian dishes.

But the unique selling proposition is the authentic way they are cooked, and the added Nepalese twists.

From the vegetarian menu, the Gurkhali Paneer Masala is a delight. Generous portions of the traditional Indian cheese are served in a creamy, spicy sauce.

A side dish of Gurkhali Chana Masala packed in mountains of Himalayan flavour.

These were served with probably the best naan bread I've ever had - a mint Prantha. One can only wish that other Indian restaurants would realise that less dough is more. And the popadoms, instead of the usual onion relish dips, came with three creamy sauces, each with their own personality.

Even the rice was cooked to perfection and packed with flavour.

So for a tasty, good value evening of fine food, you'll be pushed to find better in north-west London. Factor in the fighting spirit of the speciality Nepalese dishes and you cannot go wrong.