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Restaurants
Edinburgh
Leith
Shri Bheemas - Leith
Shri Bheemas - Leith Menu

Shri Bheemas - Leith

Indian

££££

Photo of restaurant Shri Bheemas - Leith in Leith, Edinburgh
Shri Bheemas - Leith is not bookable via Quandoo yet. To make a reservation, contact the restaurant using the details below. Checkout the opening hours first and bear in mind that if you reserve ahead, you won't have to wait in line.

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

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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.

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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.

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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.

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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.

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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.