Herb Leicester Menu

Crunchy, spiral-shaped Kerala bites made from rice and black gram, delicately scented with cumin

Poppadoms dipped in a light batter of rice flour, cumin, and sesame seeds, then deep-fried until golden and irresistibly crisp.

Kerala’s famous banana chips – thin slices of plantain, fried to golden perfection for a crunchy bite.

Classic, thin and crispy, made from black gram lentils.

This crunchy, crispy Keralan snack made from rice and black gram batter, contains cumin.

Pappadoms are dipped in a special batter of rice flour, sesame seeds and deep fried in oil to perfection.

Banana slices seasoned with turmeric, salt and deep fried.

Plain, flat, thin, crispy snacks made from black gram lentils, rice and deep fried.

A soft, lacy South Indian rice-and-lentil crêpe brushed with the richness of aromatic ghee.

A traditional South Indian favourite — tangy tomato broth simmered with black pepper, coriander, cumin, turmeric, and tamarind, then finished with a fragrant tempering of mustard seeds. Light, rejuvenating, and deeply comforting.

An east-meets-west creation where fresh carrot purée blends with curry leaves, basil, coriander, tarragon, thyme, and black pepper, all enriched with silky coconut milk. A soothing, aromatic bowl that balances wellness with flavour.

A traditional tangy tomato soup, blended with black pepper, coriander, cumin, turmeric and tamarind. This tangy soup contains mustard. GF/NF

A fusion soup made with an even balance of spices from east and west blended with fresh Carrot puree, Curry leaves, Basil, Coriander leaves, tarragon, thyme and black pepper, flavoured with coconut milk. Gf/nf/v

A vibrant medley of marinated and grilled baby corn, tender asparagus spears, smoky aubergine, soft courgette, earthy mushrooms, sweet cherry tomatoes, caramelised onions, and crisp chickpea fritters, served with a duo of fresh chutneys.

Soft, steamed cakes made from fermented rice and lentils, served with hearty sambar and cooling coconut chutney.

Fluffy, steamed fermented rice and lentils cakes infused with ginger and fresh herbs, tossed with onion, black pepper, and a fragrant blend of Keralan spices.

A refreshing street-food classic with crushed crispy pastry, tender seasonal potatoes, sweet dates, garlic, and puffed rice, all coated in a tangy-sweet tamarind chutney. Served cold.

Crisp puris filled with spiced potato, sweet dates, and tangy tamarind chutney, draped in creamy yoghurt and topped with coriander chutney and a sprinkle of ground spices. Served cold.

Mini crisp bases topped with onions, mint and tamarind chutney, yogurt, garlic, coriander, and a sprinkle of crunchy sev. Served cold.

Crispy puris layered with potatoes, garlic, dates, sweet-spicy chutney, and creamy yogurt. Served cold.

Golden-fried lentil doughnuts with a fluffy centre and crisp shell, paired with hot sambar and fresh chutney.

A beloved Kerala teatime snack — ripe banana slices dipped in a rice-flour batter speckled with black sesame seeds, fried until crisp, and served with chutneys.

Soft cubes of tofu sautéed with onion, tomato, and Kerala spices, finished with a dash of black pepper — a light yet protein-rich vegetarian treat

Kerala-style stir-fried cottage cheese cubes tossed with crisp onions, fresh peppers, and a zesty chilli sauce.

A Portuguese-inspired Kerala favourite — fresh mogo (tapioca) chips fried to perfection, then tossed with chilli, onion, pepper, ginger, garlic, and our signature house-made chilli salsa.

Tender sweet potato cubes sautéed with chilli, onion, mustard seeds, ginger, garlic, curry leaves, and a touch of tomato.

A crunchy, golden patty made with mashed potatoes, wholesome oats, and seasonal vegetables, crumb-fried for the perfect bite.

Marinated and grilled baby corn, asparagus, aubergine, courgette, mushroom, cherry tomato, grilled onion and chickpea fritters served with chutneys. Gf/nf/vegan option available only on request

Gently steamed rice and lentil cake served with sambar and chutney. Gf/nf/v

Soft pillowy steamed rice cake incorporated with ginger and various herbs, tossed with pepper, onion and aromatic Keralan spices Gf/nf/v

An assortment of crushed crispy pastry, seasonal potatoes, dates, garlic and puffed rice coated in a sweet and sour tamarind chutney. Served cold Nf/V

‘Puris’ stuffed with seasoned potatoes, dates, tamarind chutney, garlic soaked in yoghurt and garnished with coriander chutney, dates, tamarind chutney and mixed ground spices. Served cold Nf

Sev ‘puri’ is a spicy, sweet, tangy chaat with so many different textures, tastes mingling in your mouth. Crispy ‘papody’ topped with onion, mint, tamarind chutney and yogurt, garlic garnished with coriander and sev. Served cold NF

Crispy small ‘puris’ with potatoes, sweet & sour spicy chutney, garlic, dates. tamarind chutney and yoghurt. Served cold n/f

Delicious golden fried lentil doughnuts, fluffy in the middle and crispy on the outside, served with sambar and chutney. Gf/nf/v

This is an unavoidable snack for the people in Kerala during the tea break. Banana slices are dipped in rice flour batter with black sesame seeds and crispy fried, served with chutneys NF/V

Bean curd diced and cooked with onion, tomato and Kerala spices flavoured with black pepper. Tofu is a replacement meat dish for vegetarians, has low calorie count and relatively large amounts of protein.’ A great accompaniment for modern Brahmin to go with Wine’. Gf/nf/v

A Kerala style stir fried Indian cottage cheese cubes, pepper, onion and chilli sauce. Gf/nf (Vegan available only on request)

An invention of Portuguese travellers in Kerala during historic period. Fried fresh mogo (tapioca) chips sautéed with chilli, onion, pepper, ginger, garlic and special homemade chilli salsa. Gf/nf/v

Boiled sweet potato sautéed with chilli, onion, mustard, ginger, garlic, curry leaves and a dash of tomato sauce. Gf/ nf/ v

Kerala style crunchy snack finger food with mix of mashed potato oats and vegetables made into patty crumb fried to perfection. Nf/v

A classic South Indian rice-and-lentil pancake.

The iconic Brahmin favourite — a crisp crepe filled with a hearty mix of spiced potatoes, onions, and peas.

A lacy, golden pancake made from semolina and rice, served with chutney and sambar.

A crisp semolina and rice pancake speckled with green chillies, filled with a warm, spiced potato, onion, and pea mixture.

A golden dosa wrapped around a rich filling of cottage cheese, capsicum, potato, carrot, peas, green chilli, ginger, and onions.

Semolina and rice pancake folded with lightly caramelised onions for a sweet-savoury crunch.

A crisp semolina and rice pancake with sautéed onions and a spiced potato-carrot filling.

A creative fusion — dosa layered with ‘pav bhaji masala’ and stuffed with a special potato blend, cooked in our chef’s signature spices.

A vibrant dosa where spiced potato meets the goodness of spinach purée and rice flakes, for a colourful and nourishing twist.

Chef’s signature creation — a dosa filled with spiced potato and delicately seasoned with a fragrant bouquet garni.

A Kerala speciality — dosa brushed with spicy red chutney and butter, then filled with comforting potato masala.

Rice and Lentil pancake Gf/nf/v

This is perhaps the most famous South Indian Brahmin dish. A rice and lentil pancake with a traditional filling of seasoned potatoes, onions and peas. Gf/nf/v

A traditional South Indian pancake made from a blend of semolina and rice, served with chutney and sambar. (v)/NF – option available only on request

Semolina & rice pancake contains green chillies served with traditional filling of potato, onion and peas. (v)/ NF – option available only on request

Rice and lentil pancake filled with cottage cheese, capsicum, carrot, peas, green chillies, ginger and onions Gf

A variant pancake delicacy to the Rava Dosa. Semolina & rice crispy pancake with sautéed onions. V/ NF – options available only on request

Cream of wheat & rice pancake filled with potato, onions & carrot. (v) / NF – options available only on request

Rice and lentil pancake laced with ‘pav bhaji masala’ filled with is a blend of potatoes and a special chef masala, cooked to perfection. Gf/nf/ v – options available only on request

An innovative dosa from rice and urad lentil with potatoes fortified with spinach purée and rice flakes. Gf/nf/v

Chef Speciality, signature Dosa dish from Herb Concept filled with potatoes and ‘ boquet garni’ seasoning. Gf/nf/v

Speciality dosa filled with potato masala and brushed inside with spicy red chutney and butter lining. Gf/nf/ V- option available on request

A soft, thick rice and lentil pancake with a delicate tang.

Topped generously with fresh onions for a sweet, caramelised bite.

Topped with a colourful medley of fresh garden vegetables, cooked to perfection.

A vegetable-topped uthappam dusted with mulaga podi (spiced lentil chilli powder) for a fiery, authentic kick.

Chef Ramdas’s signature uthappam, infused with basil, coriander, and fenugreek leaves for a fragrant, herbal touch.

A traditionally prepared thick pancake/ pizza from a fusion of fermented batter of rice and lentils. Gf/nf/v

Traditionally prepared rice & lentil pizza topped with onion Gf/nf/v

Uthappam which embodies a blend of garden fresh vegetables, chopped and sprinkled, cooked to perfection. Gf/nf/v

This pancake would interest our Guests specially who would love to add a bit of FURY in their tongues. The Uthappam has a blend of garden fresh vegetables sprinkled with chefs potpourri of blended lentils and chilly called ‘mulaga podi’ (gun powder) Gf/nf/v

Herb master Chef -Ramdas’s speciality Uthappam with a potpourri of herbal flavours from Chefs mix, predominantly Basil, Coriander and Fenugreek leaves. Gf/nf/v

Rasam soup followed by a feast of seven vegetable tapas dishes, served with bread and rice.

Mushrooms simmered with ginger, garlic, and cumin, finished in creamy coconut milk.

Tender papaya in a velvety coconut sauce with shallots and tempered with curry leaves.

Black chickpeas in a roasted coconut gravy, mildly spiced, perfect with appam.

Fresh vegetables cooked in a creamy coconut-and-cashew sauce.

Tangy-sweet yoghurt curry with pineapple and coconut.

Aubergine cooked with onion, tomato,paneer,green chilli,ginger,garlic,and spices. Gf/nf

This mildly spiced dish from Kerala cuisine, a palate pleasing blend of BITTER GOURD with coconut, and yoghurt gravy, tempered with mustard, whole red chilli and curry leaves. (Taste a bit bitter) Gf/nf

Mushrooms cooked in delicately flavoured herbs, ginger, garlic, cumin powder and poached in coconut milk. Gf/nf/v

Chefs special lentil cooked in a thick garlic sauce, and tomatoes flavoured with curry leaves and tempered with mustard seeds and asafoetida. Gf/nf/v

A unique dish with a blend of diced papaya, Keralan spices, fresh shallots paste in a thick velvety

Spinach and potato gently poached with Kerala spices.

Spinach paired with cottage cheese and light spices.

Spinach and asparagus sautéed with grated coconut, served with lentil curry.

Tender aubergine with onion, tomato, paneer, and Keralan spices.

A medley of vegetables with drumsticks and coconut — a festive favourite.

A yogurt curry with bitter gourd, coconut, and curry leaves. (BITTER TASTE IS RETAINED)

Chefs special lentils cooked with garlic, tomato, and curry leaves, tempered with mustard seeds.

Chickpeas in a tangy tomato masala — perfect with batura.

Kerala-style biryani with vegetables, cottage cheese, herbs, and spices, steamed in banana leaves and served with raita, lemon pickle, and pappadoms.

Okra or cottage cheese steamed in banana leaves with herbs and spices, served with chickpea fritters and salad.

Rice dumplings and paneer in coconut milk with cumin and curry leaves, served with chickpea curry or kuruma.

Mashed raw jackfruit cooked with coconut, garlic, green chillies, cumin, curry leaves, and mustard, served with black chickpea curry.

Millet and quinoa with black gram, tomato, onion, ginger, coconut, and curry leaves, served with kadala or kuruma curry.

Tender okra or paneer in a mildly spiced coconut milk sauce with onion, tomato, and green chilli.

A Traditional Kerala Muslim Biriyani. Our Chefs prepare a steamed, mixed rice dish contains garden vegetables, cottage cheese, aromatic herbs and spices wrapped in banana leaves served with raita, lemon pickle and poppodoms. gf

A delicacy from ‘Achukutty’s gourmet book- (Our Mom’s ethnic home recipe) comes a traditional Christian family culinary surprise. Your choice of either fresh baby okra or Indian cottage cheese, steamed to perfection, wrapped in a banana leaf with herb spices served with chickpea fritters and salad. Nf/v

‘Pidi’ is an authentic household festive dish from Kerala Knanaya and Jewish history. Rice dumplings and paneer cooked in coconut milk flavoured with cumin and curry leaves served with chickpea curry/ kuruma. (Gf)

Chakkampuzha’s Healthy Diet- Mashed raw jackfruit, cooked with coconut, garlic, green chillies cumin, curry leaves, mustard seeds and turmeric. Served with Keralan Black chickpeas curry. Gf/Nf/V

Millet (Quinoa) is a substitute for most grain-based recipes, naturally gluten free and full of nutrients. Millets upma, blended with black gram lentils, quinoa, tomato, onion, ginger, coconut and curry leaves, served with kadala / kurma curry. Gf/v

A complete three-course feast: rasam soup, eight vegetable tapas dishes, rice, bread, and a traditional payasam dessert.

A lighter version of the Sadya: a single course meal of seven vegetable tapas dishes served with rice and bread.

Mango, avocado, guava, and lettuce tossed with crushed pepper and a zesty squeeze of lemon juice.

Quinoa with spinach, carrot, coconut, lemon, and coriander leaves, dressed in the chef’s secret herbal blend.

A Kerala favourite dry cooked long green beans and plantain sautéed with mustard seeds, onion, ginger, garlic, green chilli, coconut, and curry leaves.

Potatoes stir-fried with cumin for a fragrant, earthy depth.

South Indian-style potatoes cooked with a delicate blend of aromatic spices.

Cucumber, tomato, onions, lettuce, carrots, chillies, and lemon.

A refreshing mix of cucumber, onion, lemon, tomato, and green chilli.

A hearty South Indian vegetable and lentil stew simmered with homemade spices. Fresh vegetables cooked with lentils and homemade spices.

Cooling yogurt with carrots and cucumber, perfect to soothe the spice.

Mango, avocado, guava, lettuce, crushed pepper dressed with lemon juice. Gf/Nf/v

A Chef’s innovative healthy salad with Quinoa, Spinach, Carrot, Coconut, Lemon, Coriander leaves and chef’s secret dressing. Gf/nf/v

Dry cooked Long Green Beans and Plantain tossed up with mustard, onion, ginger, garlic green chilli, fresh coconut and curry leaves. Gf/nf/v

A scrumptious dry potato preparation stir fried and flavoured with cumin. Gf/nf vegan available only on request

Potatoes cooked with home blended south Indian aromatic spices. Nf/gf/v

Cucumber, tomato, onions, lettuce, carrots, chilli & lemon) GF/NF/V

(Cucumber, onion, lemon, tomato & chilli) GF/NF/V

Fresh vegetables cooked with lentil and homemade south Indian spices. Gf/Nf/v

Special accompaniment made with carrots, cucumber & yogurt

Golden, fluffy fried breads made from wheat flour — light, airy, and celebratory.

A large, cloud-like fermented wheat bread, puffed and deep-fried until golden.

Soft, wholesome whole meal flatbread, a humble yet comforting staple.

Delicately layered wheat bread, coiled and griddle-cooked to a crisp, flaky finish.

Kerala’s signature soft-centred, lacy crispy-edged pancake made from fermented rice batter.

A traditional rice and coconut pancake, kissed with a gentle garlic aroma.

Fluffy fried breads made from wheat flour NF/V

Large fermented fluffy fried bread NF

Round, flat wholemeal bread NF/V

A kerala speciality – wheat dough layered and coiled in to a coir mat shape then cooked on the griddle NF

Appam is the soft pancake made from yeast fermented rice batter, with a soft spongy middle, which is laced with crispy edges. Gf/nf/v

Rice and coconut soft pancake with a hint of garlic V/Gf/Nf

Steamed white basmati rice.

A Kerala speciality — rice tempered with coconut, urad dal, crunchy cashews, and curry leaves.

Garlic-flavoured fried rice.

A delicate medley of basmati rice and garden vegetables gently cooked in ghee.

A nourishing blend of basmati rice with coriander, mint, spinach, fenugreek, and ginger.

Plain white basmati rice Gf/nf/v

Plain rice mixed with fresh coconut, urad dal, cashew nut & curry leaves V/Gf

This is a simple fried rice bursting with the flavour and aroma of garlic Gf/nf/v

Basmati Rice prepared with mixed vegetables and ghee. Gf/nf

Basmati rice, coriander, mint, spinach, fenugreek, ginger Gf/Nf/v

Soft milk dumplings fried golden and soaked in syrup.

A golden butter crêpe drizzled with warm sugarcane jaggery, paired with velvety vanilla ice cream.

Kerala’s festive payasam — rice flakes simmered with jaggery, ghee, coconut, cashews, and raisins.

Warm carrot fudge with cardamom, nuts, and raisins, served with ice cream.

Indian-style ice cream in mango, pistachio, or malai flavours.

Banana leaf-steamed rice cakes filled with coconut and jaggery, served warm with ice cream.

Classic favourites: vanilla, chocolate, strawberry, or coconut.

Dairy-free vanilla ice cream — smooth, indulgent, and plant-based.

Rasam Soup and Seven varieties of vegetable tapas feast dishes with bread and rice. Gf/Nf/V- options available only on request

(Three course menu) Rasam Soup, followed by main course of eight varities of vegetable tapas feast dishes with rice and bread and final course of Payasam dessert. GF/Nf/V- Options available only on request

A single course. Seven varieties of vegetable tapas feast dishes with bread and rice. Gf/Nf/V- options available only on request

Milk based dumplings fried and preserved in sugar syrup. NF

Golden butter crepe smothered with warm sugarcane, served with Vanilla Ice Cream NF/V options available only on request.

‘Payasam’ prepared with rice flakes in almost all kerala houses during any celebrations. Its originally a divine ‘prasadam’ at Temples, made with rice ada, jiggery, cardamom, milk, ghee, cashew nuts, raisins, coconut slices and milk. GF. NF/V options available only on request.

Warm carrot fudge infused with cardamom and studded with nuts and raisins served with ice cream.. GF.

Popular Kerala sweet plantain stuffed with rice flakes and coconut filling served vanila ice cream.

Delicious, smooth Indian ice-cream made with flavour of Mango/Pistachio/Malai

Sweet coconut-jaggery stuffed rice cakes steam cooked in banana leaves, a traditional delicacy from Kerala, served with ice cream. GF/V

Suitable for vegans

Keralan Cappuccino