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.
| Main | Side | ||
Garlic Chilli Aloo
|
8.25/ | 5.25 | |
| Baby potatoes in a garlic and chilli sauce.“Hot & Spicy” | |||
Paneer Jalfrezi |
8.25/ | 5.25 | |
| Indian cottage cheese in an onion & tomato base with green peppers. Hot & Spicy |
|||
Bindi Ambchurn |
8.25/ | 5.25 | |
| Crisp okra with pan-fried onions in a dry mango powder | |||
Butter Spinach with Potato |
8.25/ | 5.25 | |
| Spinach leaves in ginger base with baby potatoes | |||
Aloo Dhum |
8.25/ | 5.25 | |
| Potatoes steamed in a blend of onions, tomatoes & spices. Pan-fried for a crispy dry finish | |||
Aloo Ghobi Bhuna |
8.25/ | 5.25 | |
| Potatoes & cauliflower with a rich, thick sauce | |||
Tarka Dhal |
8.25/ | 5.25 | |
| Curried lentils with a spicy onion topping | |||
Aubergine Bortha |
8.25/ | 5.25 | |
| Ground aubergine simmered with onions & chickpeas & finished with ground coriander & fresh coriander | |||
Vegetable Pepper Fry |
8.25/ | 5.25 | |
| Rich & full of flavour, seasonal vegetables with peppers & paneer | |||
Arbi with Mushroom |
8.25/ | 5.25 | |
| Root vegetable belonging to the “yam family” pan-fried with mushroom & coriander | |||
Bringal masala |
8.25/ | 5.25 | |
| Aubergine and Potatoes Cooked in a Onion and Tomato Based Thick Sauce |
We do not use artificial colourings or preservatives in any of our dishes.
Minimum cover charge for meals excluding drinks £12. 10% service charge applies to all parties over 8 persons