Take a look at the menu from Shri Bheemas - Edinburgh. Discover dishes, see prices and get excited for your visit!
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Fried savoury doughnuts made of urid dal and onions which is fluffy in the middle and crispy on the outside, served with chutney and sambar (South Indian lentil curry).
Deep fried fish pieces tossed in chef’s special chilli garlic sauce.
Minced lamb mixed with herbs and spices, wrapped on a skewer and grilled.
King prawns marinated with pickling spices and drained yogurt infused with ginger and garlic paste and grilled.
Tender pieces of chicken marinated with ginger and garlic paste, brown onion paste, caramelised gram flour and drained yogurt.
Tender pieces of lamb marinated and simmered with South Indian spices, seasoned with onion, pepper, garnished with a hint of coconut and fresh curry leaves.
Finely seasoned chicken is cooked with onion, special Andhra spices and pan fried with garlic, black pepper and curry leaves.
Parotta chopped on the griddle, tossed with spices, green chillies and mixed vegetables. Served with raitha.
Cuisine: Bengal | King prawns marinated with Indian spices grilled in clay oven, cooked with cauliflower & potato in Kolkata style curry. Served with Steamed rice.
Cuisine: Uttar Pradesh | A thick gravy dish made from chicken, assorted masalas, fresh corriander and yogurt. Served with Pilau rice.
Cuisine: Punjab | Dumplings made from grated potato, vegetables, cottage cheese and fenugreek is then cooked in a light tangy, tomato and cashewnut sauce. Served with Pilau rice.
Cuisine: British Indian | Succulent lamb chops marinated in tandoori paste, cooked in chef’s own style of balti sauce. Served with Plain rice.
Deep fried thin puffy bread made of wheat flour, served with potato masala.
Cuisine: Andhra Pradesh | Aubergine cooked with authentic South Indian spices in a tangy tamarind sauce. A typical South Indian flavour.
Cuisine: Punjab | Chicken cooked in a creamy, tomato gravy with spices, herbs and butter. Originated from the Punjab region in India.
Cuisine: Multi Regional | A Parsi dish which is a fusion between Persian and Gujarati cuisines – has a tomato base and is sweet, sour and spicy in flavour.
Cuisine: Bengal | This traditional Bengali fish curry is prepared with cod fish in a rich brown gravy with shallots, ginger, garlic, herbs and spices.
Aromatic biryani with basmati rice, lamb & exotic Indian spices, cooked on a slow fire.
Cooked basmati rice, stir fried in a special schezwan sauce with cabbage, white pepper, whole spices. Choose either Veg or Chicken. Mildly Hot.
Cooked basmati rice stir fried in special schezwan sauce with chunks of chicken, lamb and prawn with white pepper, whole spices. Mildy Hot.
Naan layered with minced green chillies and garlic, baked in clay oven.
Flat bread made from plain flour, baked in clay oven.
Flat bread made from wheat flour, baked in clay oven.
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