Mem-Saab Leicester Menu

Homemade cumin infused spiced potato cakes. Served on a bed of garlic mushrooms and dressed with tamarind. (v & g) Available without gluten.

Spiced king prawns served on puri bread. Garnished with coriander and red onions. (g)

Spiced chickpeas served on puri bread. Garnished with coriander and red onions. (v & g)

Ground lamb fillet seasoned with aromatic herbs and spices. Cooked to perfection in the tandoor. Served with salad and mint yoghurt. (m)*

Marinated cod fillet in a light crisp batter, flavoured with ginger, garlic and kashmiri chilli. Served with coriander chutney and red onions. (g) Available without gluten.

Tender chicken fillets marinated in a luxurious blend of hung yoghurt and distinctive Memsaab spices, then grilled to achieve a smoky perfection. (m)

For 2 people. A combination of lamb seekh kebab, Memsaab murgh tikka and Amritsari fish. Served with salad and mint chutney. (m & g)

Chicken fillets marinated in a cream cheese, green cardamom and white pepper roasted in the tandoor. Served with a beetroot chutney. (m)

Onion fritters in a light chickpea batter. Served with lime wedges and coriander chutney. (v & g) (available without gluten)

Barbequed jumbo king prawns flavoured with fresh coriander, garlic and green chilli. (m)*

Spicy and tangy appetizer made with crispy chicken, garlic, bell peppers, onions and chilli. (g)

Popular Indo-Chinese dish with cubes of fried crispy paneer toasted in a spicy sauce with peppers & onions. (v, m & g)

Barbequed spring lamb chops marinated in fresh ground spices, ginger and garlic. “A Memsaab favourite”. (m)

Florets of broccoli marinated in fenugreek infused yoghurt and a blend of pounded spices. Blazed in the tandoori oven. (v & m)

Homemade triangular pastries filled with spiced potatoes, onions and peas accompanied with mala chickpeas. Garnished with coriander, red onion and tamarind chutney. (v & g)

For 2 people. A sumptuous platter of achari paneer shashlik, onion bhajis and kasoori broccoli. (v, m & g)

Indian tandoori grilled cheese, bell peppers and onions marinated in pickling spices. (v & m)

Salmon fillets lightly spiced, skewered and delicately grilled until golden. (m)

Jumbo king prawns marinated in sun dried chilli, garlic and ginger. Served with salad, rice and a South Indian curry sauce. Mouth-watering. (m)

Slow cooked lamb, pot roasted potatoes and freshly pounded spice. A dish served to first class diners on the Indian Express during the 19th century. We have added a generous helping of green chillies, making it fiery!

Diced fillet of chicken in a roasted garlic, ginger and chilli flavoured base. Finished with spring onions and chilli. Hot and spicy!

King prawn surcharge £3.45.

Monkfish, cod and king prawns steamed with basmati rice, flavoured with curry leaves, mustard seeds, cayenne chilli and seafood spices. Garnished with a roasted spicy poppadom and served with moilee sauce. A South Indian classic. (ms)

Grilled fillets of chicken with bell peppers and onions, marinated in an electric mix of pounded spices. Served with salad, rice and a traditional curry sauce. (m)

Slow cooked lamb fillet in a homemade lamb shank stock. Full of intense and strong flavours, finished with a blend of Nihari spices. Melt in your mouth texture. (g & n)

Authentic Kerelan dish in a spicy coconut stock, tempered with mustard seeds, curry leaves and cayenne chilli. (ms)

This dish is known for its complexity of flavours through a variety of freshly pounded spices, chilli, curry leaves and coconut. A South Indian dish from the Chettinad region of Tamil Nadu. Lamb surcharge £1.45.

Fresh cod steamed in a thick bhuna style sauce flavoured with ginger, tomato, caramelised onions and a generous helping of fresh coriander. A rustic Punjabi dish. King Prawn surcharge £2.

Spiced tilapia fish or king prawns cooked with a blend of mustard seeds, garlic, reduced onions, curry leaves and tamarind, creating a subtle tangy finish. King Prawn surcharge £2.

Diced tender lamb braised with tomatoes, garlic, chilli and a blend of ground spices.

Tender chicken fillets in a smooth textured butter masala sauce. Creamy yet moderately spicy. (m)

Laal maas is a vibrant, rich and decadent lamb curry from Rajasthan. A curry so full of flavour with a deep and glossy red hue. A spicy favourite among royalty. (m)

A mix of tandoori salmon, chicken tikka, seekh kebab, lamb cutlet and ajwaini king prawn. Served with rice, salad and accompanying curry sauce. (m)

A rustic Punjabi chicken curry, often served in highway dhabas (roadside cafes) and popular among truckers. Known for its rich, bold and spicy flavours. (m)*

Mild coconut and exotic mango flavours without the fire and spice. (m & n)

A British classic that requires no introduction. (m & n)

Onions and capsicum pan roasted with cumin seeds, ginger, garlic and tomatoes. Finished with cayenne chilli and coriander.

A rich flavoured dish with a generous handful of chillies. Hot & spicy!

Chosen filling tempered with fresh spinach, cumin, coriander and garam masala. Finished with fresh ginger. (m)

Slow cooked in a sealed pot in its own juices and steam, allowing the spices and herbs to fully infuse the chosen filling and rice. Served with a cucumber raita. (m & g)

A flavourful vegetarian dish with pan roasted baby potatoes, cauliflower and a blend of freshly ground spices. (v)

Indian cottage cheese in a velvety textured sauce finished with fresh fenugreek. (v, m & n)

Baby potatoes tossed with ginger, garlic and freshly pounded garam masala. (v)

Fresh okra sauteed with pounded spices and a generous helping of onions. (v & g)

Indian cheese and potato dumplings in a delicious creamy malai sauce. (v, m & g)

Mixed lentils and kidney beans simmered for 12 hours and finished with garam masala, cream and makhani. The most eaten dish in India. (v & m)

Yellow lentils tempered with onions, tomatoes, roasted garlic and green chilli. (v)

A North Indian delicacy made from mustard greens, spinach and fenugreek. (v & m)

This hearty Indian dish combines earthy mushrooms with the sweetness of green peas, creating a balance of textures and flavours. (v & m)

Curried chickpeas flavoured with ginger, garlic and chana masala. (v)

Aubergines and baby potatoes in a caramelised tomato and onion base simmered with fresh ground spices. (v & g)

Soft Indian cheese in a smooth textured butter masala sauce. Creamy yet moderately spicy. (v & m)

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(v & g) Available without gluten.

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(v, m & g)*

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Coconut and cherry stuffing. Glazed with honey. (v, m, g, n & e)

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(m, g & e)

Plain or spicy grilled. (v)

Spiced onions, mango & onion seed, apple & mint. (v)

(v & m)

(v & m)

Fresh onion rings, lemon, chaat masala and chilli. (v)

Salad leaves, sliced tomatoes, cucumber, onions, carrots, chilli and lemon. (v)

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(v, m & ms)

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Creamy avocado halves marinated in a smoky tandoori yoghurt blend, gently charred to perfection and stuffed with a crunchy onion chaat. A bold fusion of Indian spice and buttery richness. (v, m & g) (available without gluten)

A rich North Indian appetiser crafted with hung curd and hand crushed paneer delicately spiced and shaped into patties, then finished with a crisp cumin infused exterior. Served with coriander chutney. (v, m & g) (available without gluten)

Succulent cuts of slow-braised lamb simmered in a robust gravy infused with house-ground pickling spices, delivering a bold tangy depth reminiscent of traditional Indian pickle with refined elegance. (ms)

Soft succulent paneer simmered in a mild velvety aromatic gravy enriched with pistachio butter. Delicately spiced with cardamom, garam masala, finished with crushed pistachios for luxurious finish and a nutty flourish. (v, m & n)

Carrot and cardamom pudding served warm with vanilla ice-cream and crushed pistachio. (m & n)

Soft sponge pudding dumplings with cardamom syrup. (m & g)

A classic dessert. Soft, rich and irresistible. Served with ice-cream. (m & e)

A light and airy sponge cake prepared with three varieties of milk. Topped with caramel. (m, g & e)

Traditional pistachio flavoured Indian ice-cream made by our patisserie chef. (m & n)

Full bodied, rich & robust

Brisk and malty with a bright colour

Black tea blend flavoured with oil of bergamot

Floral with fruit aromas

A sumptuous mix of vodka, coffee liqueur and espresso. Variants: Toffee

Served short over ice with a classic sweet and sour content. Variants: Amaretto

A passion fruit flavoured cocktail made with vodka, Passoa, fresh passion fruit, lime juice and prosecco

A tropical mango vodka-based cocktail garnished with an extra shot of vodka in an inside out lime

Pavia, Italy

Hungary

France

Languedoc, Southwest France

Valle Central, Chile

France

Mendoza, Argentina

Stellenbosch, South Africa

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