A 'la Carte Menu

 
Please Note: We do not use artificial colourings or preservatives in any of our dishes
 
Emily Eden’s Starters
 
One of the earliest “mem saabs” of the era, Emily Eden, arrived in Calcutta in 1834 with sister Fanny and brother Lord Auckland who was to become Governor of India. As supreme administrative authority over the Presidencies of Bengal, Madras and Bombay the household of Lord Auckland, reigned over by Emily, became familiar with the many different regional dishes to be found throughout India.
   
Prawn or Channa Puri £4.25
Deep-fried puri bread filled with spiced prawns or chick peas. Served with a crisp salad (King Prawn surcharge £1).  
Goan Steamed Mussels £4.55
Mussels steamed with garlic, turmeric and herbs.  
Chicken, Fish & Prawn Pakora £4.35
Crisp-fried nuggets in a seasoned batter. Served with an accompanying dip.  
Chilli Tiger Prawns or Paneer £4.35
Rich & spicy with strands of peppers, onions and chillies.  
Quails with Dhanya £4.55
Marinated with ground coriander seed and cumin, lemon and olive oil. Finished with fresh green coriander.  
Malai-Seekh Kebab £4.35
Ground lamb and Paneer with aromatic herbs and spices grilled over charcoal.  
Chicken Shishlick £4.25
Marinated fillets of chicken, pan-fried with peppers, mushrooms and onions in a rich and spicy coating.  
Samosa Duo £4.25
Two crisp pastries with fillings of potato and lamb and the other of mixed vegetables. Served with curried chick peas and tamarind.  
Cauliflower Pakora £4.25
Deep-fried nuggets of cauliflower in a seasoned batter. Served with an accompanying dip.  
Onion Bhaji £4.25
Onion strands in a spicy batter mix, deep-fried until crisp. Served with a fresh salad and dip.  
Spiced Potatoes & Garlic Mushrooms £4.25
Spiced balls of potatoes in a crisp-fried batter. Served with mushrooms in a garlic butter.  
Prawn Salad with Wine and Green Pepper Dressing £4.25
   
Home-made Soup of the Day £3.95
   
   
Clara Bemister’s Vegetarian Selection  
   
In 1917, the Theosophical Society of India, which represented many people who abstained from meat on moral grounds, published recipes from Clara Bemister’s Vegetarian Menus. A selection of dishes with much in common with the vegetarian dishes of the Restaurant Mem-Saab, designed to bring out the natural taste of vegetables through the sub
   
(These items are also available as side dishes at £3.00 below the rates shown.)
 
   
Bindi Ambchurn £7.95
Crisp okra with pan-fried onions in a dry mango powder.  
Aubergine Bortha £7.95
Ground aubergine simmered with onions and chickpeas and finished with ground coriander and fresh coriander  
Paneer Kofta Kashmiri £7.95
Ground Paneer and vegetable seasoned Koftas in a cream and Cashew nut sauce.  
Tindola £7.95
Traditional ethnic vegetable belonging to the courgette family simmered with ginger, garlic, onion, Turmeric and tomato.  
Butter Spinach with Potato £7.95
Spinach leaves in ginger base with baby potatoes.  
Arbi with Mushrooms £7.95
Root vegetables belonging to the “yam family” pan-fried with mushrooms and
coriander		  
Aloo Dhum £7.95
Potatoes steamed in a blend of onions, tomatoes and spices, pan-fried for a crispy dry finish.  
Daal Makhani £7.55
Curried lentils with butter and cream content. Smooth and creamy.  
Aloo Ghobi Bhuna £7.95
Potatoes and cauliflower with a rich, thick sauce.  
Courgette with Aubergine £7.95
A combination of the two vegetables simmered in an onion and turmeric base.  
   
   
Edith Brown’s Tandoori Specialities
 
A far seeing and courageous “mem-saab”, Dr Edith Brown founded the first North India School of Medicine which was opened in 1894. She remained there for thirty years, very successfully combining modern medical science with the traditional Northern Indian way of life. Food continued to be cooked using the original charcoal ovens of the region - the tandoor - which no doubt hastened the recovery of patients thanks to the wholesome goodness of this tasty Indian dish. All meats are marinated in home-made yoghurt and rich spices, cooked in a clay oven, or “tandoor”, and sprinkled with fresh green coriander. Dishes are served with fresh salad, rice and accompanying dip.
   
Duo of Chicken £12.45
A combination of Tandoori Chicken and Hosna Kebab ( chicken breast filled with seasoned lamb marinated with ginger, lime and turmeric ).  
Tandoori Ginga £13.25
Marinated king prawns. Served with grilled peppers and onions.  
Chicken Tikka £11.95
Tender fillets of chicken.  
Tandoori Combination £13.75
A sumptuous platter of Seekh Kebab accompanying the previous four dishes.  
Lamb Tikka £11.95
Tender fillets of lamb.  
Salmon Haryali £12.95
Lightly seasoned spinach leaves enveloped in layers of pre-marinated salmon, dressed in tikka masala sauce.  
 
 
The Indira Ghandi Mem-Saab Collection
 
As a term of respect, recognising qualities of leadership and natural authority, there could be no more appropriate sobriquet for Indira Ghandi than “mem-saab”. As India’s first woman Prime Minister she presented a new age of independence in which women in Indian society could achieve great success, notably in politics and in business. This selection reflects the strength and diversity of modern day India and is a celebration of dishes throughout the vast sub-continent of India.
 
The following dishes can be based on a choice of Chicken, Lamb, Prawn, King Prawn, or Seasonal Vegetables (King Prawn £2.50 in addition to listed price).
 
Nil Giris Korma £8.45
Roasted coriander seeds, cumin and mustard seeds simmered with onion, tomato, mint and coriander.  
Rogan Josh £8.45
Tomato and garlic features in this popular Indian dish. Finished with yoghurt.  
Jaipuri £8.45
A rich and earthly mix of peppers, mushrooms and onions, finished with coriander.  
Muglai £8.45
Ginger and tomato features with ground cashew nuts and coriander. Finished with sulanas.  
Tikka Masala £8.45
Tikka pieces simmered in a creamy tandoori masala sauce with ground cashew nuts.  
Palak £8.45
Fresh spinach leaves in a ginger and onion base with fresh tomatoes.  
Dhaalcha £8.45
Simmered with lentils and chickpeas. Finished with coriander.  
Karahi with Cayane & Jeera £8.45
Onions and capsicums pan-fried with cummin seeds, ginger, cayane chilli and garlic. Finished with spring onions and coriander.  
 
 
Chef's Collection for the Vicerine Lady Dufferin
 
Wife of the 8th Viceroy of India, Lady Dufferin arrived in Calcutta in 1884 accompanied by their three daughters. Described by her husband as having “an air of gentle but persistent authority”, Lady Dufferin quickly adapted to Indian society and followed in the footsteps of her illustrious predecessors, setting up the first “Dufferin hospital for the Training of Women’s Doctors”. However such good works did not prevent the Dufferins from living in the grandest style as befitted their station and this selection reflects the highest standards of Indian cuisine expected from the kitchens of the Governor-General.
   
Lamb with Mint Yoghurt £8.45
Tender pieces of lamb and baby onions prepared with cumin coriander and mint. Finished with yoghurt.  
Mixed Seafood Palou £13.50
Salmon, cod, king prawns mussels and prawns simmered with onions, tomato and rice. Served with an accompanying sauce.  
Butter Chicken Masala £8.75
Tender chicken fillets in a creamy yet spicy cream and butter sauce.  
Beef and Potato Madras £8.75
Rich and spicy with green chillies, dried red chillies and coriander.  
Garlic Chilli Chicken £8.45
Supreme chicken in a garlic and chilli sauce, with optional liver, garnished with coriander. Hot and Spicy.  
 
 
Flora Annie Steel’s “Tiffin” Selection
 
Many British visitors to India preferred to continue to eat in the European manner, a tradition recorded by Flora Annie Steel’s observations regarding the eating of “Tiffin”, a popular meal similar to Victorian High Tea. Indian chefs have long retained the skills necessary to prepare a range of dishes to suit those who are not at home with the spices and flavours of the east, and here the restaurant Mem-Saab demonstrates such skill with a small selection of English dishes.
   
Fillet of Beef £11.95
Seasoned and served with a horseradish and garlic butter.  
Salmon Concase £11.95
Served on a bed of boiled rice and a crisp salad.  
Lemon and Thyme Roast Chicken £10.25
Served with salad and fries.  
   
   
Breads & Chutneys  
   
From the Rasoya, served under the directions of the KhansamahThe gardener in Indian households was referred to as Mali. The cook was known as the Rasoya and food was served at the table under the hawk-like gaze of the Head Bearer or Khansamah.These were positions of great importance and the individuals concerned enjoyed appropriate status. The diversity so evident in Indian society is reflected here in this selection of accompanying dishes.
   
Steamed Basmati (Pilau) Rice £2.25
Aromatic with cloves, cinnamon, cardamom and bay leaf.  
Lemon Rice with Chickpeas £2.25
Boiled Rice £2.10
Tandoori Naan £2.20
Peshwari Fruit and Nut Naan £2.50
Garlic and Coriander Naan £2.35
Masala Kulcha £2.35
Keema Naan £2.75
Paratha £1.80
Unleavened bread.  
Aloo Paratha £2.20
Chapati £1.10
Tandooi Roti £1.40
Tandoori chapatti.  
Popadom £0.50
Plain or spiced.  
   
Relishes and Home-made Chutneys  
   
Salad £1.75
Mixed salad with chickpea and feta.  
Cucumber Raita £1.50
Lightly-spiced yoghurt with cucumber.  
Mango Chutney £1.20
Spiced Onions £1.20
Apple and Mint Chutney £1.20
Home-Made Mango Pickle £1.20
Home-Made Lemon & Chilli Pickle £1.20
   
Minimum cover charge for meals excluding drinks £12. 10% service charge applies to all parties over 8 persons.