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View Christmas Menu 2011
 
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 £4.65
Deep-fried puri bread filled with spiced prawns or chick peas. Served with a crisp salad (King Prawn surcharge £1).  
Goan Steamed Mussels £4.95
Mussels steamed with garlic, turmeric and herbs.  
Mem-Saab Platter £4.95
Comprises of fish and vegetable pakora (crisp fried nuggets - in a seasoned batter) seekh kebab and chicken tikka. Served with curried chick peas.  
Chilli King Prawns or Paneer £4.95
Rich & spicy with strands of peppers, onions and chillies.  
Grilled Ostrich
 £5.75
Served on a bed of garlic mushrooms with red wine sauce.
  
Tandoori Salmon £4.95
Marinated salmon grilled over charcoal.  
Seekh Kebab £4.65
Ground lamb with aromatic herbs and spices grilled over charcoal.  
Chicken Kali Mirch £4.65
Fresh chicken fillet sliced and marinated with black pepper, lime juice, ginger and fresh herbs. Grilled.  
Chicken Shishlick £4.65
Marinated fillets of chicken, pan-fried with peppers, mushrooms and onions in a rich and spicy coating.  
Samosa Duo £4.65
Two crisp pastries with fillings of potato and lamb and the other of mixed vegetables. Served with curried chick peas and tamarind.   
Cauliflower Pakora £4.65
Deep fried nuggets of cauliflower in a seasoned batter. Served with an accompanying dip.  
Onion Bhaji £4.65

Onion strands in a spicy batter mix, deep fried until crisp. Served with a fresh salad and dip.

 
Spiced Potatoes & Garlic Mushrooms £4.65
Spiced balls of potatoes in a crisp fried batter. Served with garlic mushrooms.  
Prawn Salad with Wine and Green Pepper dressing  £4.65
   
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 £2.75 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  
Shahi Paneer £7.95
Cottage Cheese in onion and tomato with ground nuts.   
Vegetable Pepper Fry £7.95
Rich and full of flavour, seasonal vegetables with peppers and paneer.  
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 £7.75
Potatoes steamed in a blend of onions, tomatoes and spices, pan-fried for a crispy dry finish.  
Tarka Daal  £7.75
Curried lentils. With a spicy onion topping  
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 £12.95
A combination of Hosna (chicken breast marinated with ginger, lime and turmeric ) and Tandoori Chicken  
Mothi Malai Ginga £13.95
King prawns marinated with yoghurt, ground nuts, coconut, ginger and lime juice.  
Chicken Tikka £11.95
Tender fillets of chicken.  
Tandoori Combination £13.95
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 £2.75 in addition to listed price).
 
Goaneese Korma £8.85
Fresh coconut with coconut milk simmered with mustard seeds in this creamy southern Indian dish.  
Rogan Josh £8.85
Tomato and garlic features in this popular Indian dish. Finished with yoghurt.  
Jaipuri £8.85
A rich and earthly mix of peppers, mushrooms and onions, finished with coriander.  
Kashmiri £8.85
Roasted peanuts andt ground peanuts, jeera and garam masala, simmered with onion and tomato gravy features. Finished with coriander.  
Tikka Masala £8.85
Tikka pieces simmered in a creamy tandoori masala sauce with ground cashew nuts.  
Palak £8.85
Fresh spinach leaves in a ginger and onion base with fresh tomatoes.  
Dhaalcha £8.85
Simmered with lentils and chickpeas. Finished with coriander.  
Karahi with Cayane & Jeera £8.85
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 £8.85
Tender pieces of lamb and baby onions prepared with cumin coriander and mint. Finished with yoghurt.  
Mixed Seafood Palou £13.75
Salmon, cod, king prawns mussels and prawns simmered with onions, tomato and rice. Served with an accompanying sauce.  
Butter Chicken Masala £8.85
Tender chicken fillets in a creamy yet spicy cream and butter sauce.  
Beef and Potato Madras £8.85
Rich and spicy with green chillies, dried red chillies and coriander.  
Garlic Chilli Chicken  £8.85
Supreme chicken in a garlic and chilli sauce, garnished with coriander. Hot and Spicy  
Machli Masala  £9.65
Fresh cod cooked with onion, ginger, garlic, tomato and a gentle sprinkle of spices.  

                                                                                                                                         

 

 

 

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.
   
Roast Beef in Pepper Sauce £11.95
Tender roast beef in a black pepper sauce. Served with salad and a choice of boiled vegetables or home-cut fries.  
Grilled Cod £11.95
Fresh cod fillet marinated in olive oil, lime juice, fresh herbs in a mushroom sauce. Served with a choice of boiled vegetables or home-cut fries.  
Lemon and Thyme Roast Chicken £10.25
Served with salad and home - cut 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 £2.55
Aromatic with cloves, cinnamon, cardamom and bay leaf.  
Jeera Rice with Peas £2.55
Boiled Rice £2.30
Tandoori Naan £2.40
Peshwari Fruit and Nut Naan £2.85
Garlic and Coriander Naan £2.60
Chilli Cheese Naan £2.50
Keema Naan £2.95
Paratha £1.95
Unleavened bread.  
Aloo Paratha £2.40
Chapati £1.50
Tandoori Roti £1.75
Tandoori chapatti.  
Popadom £0.75
Plain or spiced.  
   
Relishes and home made chutneys  
   
Salad £2.25
Mixed salad with chickpea and feta.  
Cucumber Raita £1.75
Lightly-spiced yoghurt with cucumber.  
Mango Chutney £1.20
Spiced Onions £1.20
Apple and Mint Chutney £1.20
Thali of Chutneys £2.25
Comprise of the three above.  
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.