GORKHA KITCHEN aims to bring delicious and affordable contemporary Indian and Himalayan cuisine to San Francisco, while being environmentally conscious and procuring the highest quality ingredients for its patrons’ health.
We source fresh and sustainable vegetables from local California farmers and produce markets. We use authentic Indian and Himalayan herbs and spices. We use 100% hand-cut organic chicken and halal red meats. We use dairy products from cows not treated with rBST. We do not use MSG or Chemicals. We only use recyclable and compostable bags and containers.
ABOUT THE CHEF Chef Raj Pakhrin calls himself a cook because the word “cooking” binds together his passion for the culinary arts with happiness. He graduated from the Chef Association of Nepal & The Indus Institute of Advance Culinary Arts and Hotel Management in Banglore, India. He started as a junior cook with the Radisson Hotel, a 5-star hotel in Kathmandu. Since then, Raj has worked in numerous globally renown and highly reputed hotels and restaurants as a Sr. line cook. For the last four years, Raj further honed his skill set at a two-Michelin starred restaurant. His passion and entrepreneurial spirit led Raj to bring his culinary skills and ingenuity to Gorkha Kitchen, sharing his love for food with the locals and tourists alike. Raj says he cannot wait to win the hearts of all patrons, making Gokha Kitchen a favorite eating hub in Sunset district.
ABOUT THE MANAGEMENT Laxman Adhikari has been involved in hospitality business since 1991 and worked in fine dining environment in Asia, Europe and US. Laxman owns a very successful restaurant (The Third Eye) in Millbrae. The Third Eye won the 2015 Restaurant of the Year award in the very first year of its opening in Millbrae. With so many good experience as an owner, Laxman is very excited to utilize his seasoned skills to make Gorkha Kitchen a success. He is fully determined Gorkha Kitchen, with its first class service and delectable eats, will set itself apart from other fine dining Indian restaurants in the San Francisco bay area.