Menu from Shri Bheemas - Leith
Browse the menu highlights at Shri Bheemas - Leith and explore the popular dishes people are craving! From starters to something sweet, take a look at what’s in store when you book a table at Shri Bheemas - Leith. Besides the flavours, you can even check out the prices at this popular spot. Mmmm, we're getting hungry already...
Menu highlights
Includes dishes that are:
Vegetarian
Starters
CHILLI GARLIC MACHILI
Deep fried fish pieces tossed in chef’s special chilli garlic sauce.
DRUMS OF HEAVEN
Chicken wings marinated, batter fried, tossed in chef’s special chilli sauce and served in it’s elegant shape of lollipop.
ADARAKI LAMB CHOPS
Succulent pieces of lamb chops marinated with ginger paste and drained yogurt infused with spices and cooked in clay oven.
PUNJABI SAMOSA (V)
Pastry filled with spicy mixed vegetables and deep fried.
Street Food
VEGETABLE KOTHU PAROTTA (V)
Parotta chopped on the griddle, tossed with spices, green chillies and mixed vegetables. Served with raitha.
CHICKEN 65
Chicken pieces marinated with spicy masala and herbs and deep fried.
MADURAI LAMB SUKKA
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.
Signature
LAMB CHOPS BALTI
Cuisine: British Indian | Succulent lamb chops marinated in tandoori paste, cooked in chef’s own style of balti sauce. Served with Plain rice.
VEG KOFTA (V)
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.
MURGH HARA DHANIA
Cuisine: Uttar Pradesh | A thick gravy dish made from chicken, assorted masalas, fresh corriander and yogurt. Served with Pilau rice.
BENGALI JINGA JHOL
Cuisine: Bengal | King prawns marinated with Indian spices grilled in clay oven, cooked with cauliflower & potato in Kolkata style curry. Served with Steamed rice.
Mains
HARYANVI SAAG ALOO (V)
Cuisine: Haryana | Potatoes and spinach mixed with ground Indian spices and cooked in a thick onion and tomato sauce.
MURGH TIKKA MASALA
Cuisine: Multi Regional | This British favourite is made by cooking grilled chicken pieces in a rich tomato gravy and garnished with cream and corriander.
JINGA HANDI MASALA
Cuisine: North East India | Sumptuous Tiger prawns cooked in mellow delicate flavoured curry with spices, onions, tomatoes, mace and cardomom.
MALABAR LAMB BIRYANI
Aromatic biryani with basmati rice, lamb & exotic Indian spices, cooked on a slow fire.
Dishes
MASALA DOSA (V)
Crispy dosa filled with potato masala.
CHICKEN TIKKA DOSA
Minced chicken tikka pieces cooked in chef’s special tikka masala sauce and spread over dosa.
PILAU RICE (V)
Cooked basmati rice stir fried in special schezwan sauce with chunks of chicken, lamb and prawn with white pepper, whole spices. Mildy Hot.
STEAMED RICE
GARLIC NAAN
Naan layered with minced garlic and baked in clay oven.
CHAPATHI
Flat bread made from wheat flour, cooked on flat pan.