IT'S not often you come across traditional Nepalese cuisine. It consists of a combination of ginger, garlic, onions, cumin seeds and green chillies topped with mustard seeds and is a great alternative to a curry but with more subtle flavours.

The Gurkha Chef in Winchester has been open for some years now and, judging by the demand for tables, is still doing a roaring trade.

It's a small restaurant with an intimate atmosphere, but the menu offers plenty of options, including chef's specials and a set menu with a couple of options.

Tempting though the set menu was, we decided to order separate dishes and for the appetiser had pyaj bhujuri - deep-fried sliced onions and spices coated in gram flour - very similar to an onion bhaji.

The chicken chat, too, had an Indian feel but the Himali massala sauce spiced it up nicely.

The choice of main dishes was excellent ranging from chicken, lamb and pork to wild boar. Vegetarians were also well catered for.

But ignoring all these, my partner opted for thulo jhinge macha king prawns, marinated in yoghurt and spiced for 24 hours beforehand, cooked on a skewer in a clay oven and served with salad.

Now normally I would run a mile if someone suggested I tried prawns but, for some reason I did, and they were excellent (that's the highest possible praise from someone who does not really enjoy seafood).

Having said that, though, my chicken lasoon was just as good. It is a traditional dish with spring onions, coriander and plenty of garlic (so don't plan on getting too near anyone afterwards!) The sauce gave it a nice edge and was complemented by boiled rice and vegetables.

We didn't opt for any side dishes but there was a great choice of breads and pickles to tease the tastebuds.

They will also prepare Indian dishes on request and there is a takeaway option.

The restaurant operates a two-sittings policy and it is advisable to book in advance.

Reservations: 01962 842843.