Shri Bheema's Indian - Full Menu

Cuisine: Tamil Nadu. South Indian style curry made from home ground spices, coconut and curry leaves. This dish is packed with rich aroma.

Deep fried onion marinated with gram flour and spices.

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.

Cuisine: British Indian. This curry originates from the Madras region in Southern India. A hot curry cooked in a thick coconut and tomato based sauce and spiced with coriander, cumin, turmeric and chilli powders.

Cuisine: North East India. Meat cooked in a traditional style curry with onions, tomatoes, garam masala, mace and cardamom.

Cuisine: Andhra Pradesh. This pepper masala is very popular in Andhra Pradesh and made from a spicy curry sauce, black pepper, Indian spices and herbs.

Cauliflower florets marinated with plain flour and corn starch and tossed in mild spices. Served with salad.

Cottage cheese marinated with plain flour and corn starch and tossed in mild spices.

Chicken wings marinated in soy sauce and served in it's elegant shape of lollipop.

Chicken pieces marinated in plain flour and corn starch and tossed in mild spices.

Marinated chicken pieces tossed in mild spices and chilli sauce.

Deep fried fish pieces tossed in chilli garlic sauce.

Assorted classical vegetarian specialties.

Shallow fried prawns with curry leaves, crushed black pepper, spices, onions and tomatoes.

Cauliflower florets tossed in mild chilli sauce and spices.

Cottage cheese cubed and tossed in mild chilli sauce and spices.

Pastry filled with spicy mixed vegetables and deep fried.

Fried savoury doughnuts made of urad dhal and onions which is fluffy inside and crispy on the outside served with chutney and sambar (lentil curry).

Methu vadai soaked in sambar (South Indian lentil curry).

Deep fried chicken pieces marinated with gram flour and spices. Served with salad.

Succulent pieces of lamb chops marinated with ginger past and hung yogurt infused with spices.

Chicken marinated with yoghurt and exotic spices and cooked in tandoor.

Irresistible, tender, succulent and fragrant pieces of chicken marinated in thick yogurt, cream, herbs spices and grilled to perfection.

Boneless chicken cubes marinated with spicy tandoori masala and grilled.

Prawns marinated in carum (Ajwain) flavoured masala and grilled.

Tender pieces of chicken marinated with ginger and garlic paste, brown onion paste, caramelize ground flour, hung yogurt.

Shri Bheema's signature platter of assorted tandoori specialities.

Boneless lamb cubes marinated in spicy tandoori masala and grilled.

Parotta chopped on the griddle mixed with vegetables, green chillies and spices. Served with raita.

Parotta chopped on the griddle mixed with spices, green chillies and scrambled egg. Served with raita.

Parotta chopped on the griddle mixed with minced chicken, egg, green chillies and spices. Served with raita.

Parotta chopped on the griddle mixed with minced lamb, egg, green chillies and spices. Served with raita.

Finely seasoned chicken is cooked with onion, special Indian spices and pan fried with black pepper and fresh curry leaves.

Chicken pieces marinated with spicy masala and herbs and deep fried.

Dosa stuffed with minced cottage cheese.

Spiced chutney powder spread over the dosa.

Special spicy chutney spread over dosa added with clarified butter.

Idii served with savoury doughnut.

Deep fried thin puffy bread made of wheat flour served with potato masala, raitha salad.

Idli soaked in sambar (lentil curry).

Thin crispy savoury pancake made of rice and urad dhal.

Dosa topped with onions.

Crispy dosa filled with potato masala.

Crispy dosa layered with variety of chutneys topped with potato masala

Very thin crispy dosa.

Ghee roast dosa layered with potato masala.

Paper roast dosa layered with potato masala.

Dosa made with semolina batter layered with onions.

Dosa made with semolina batter.

Dosa made with semolina batter layered with onions, topped with potato masala.

Oothappam topped with onions.

Thick and soft savoury pancake made with rice and urad dhal.

Beaten egg topped on dosa cooked on both sides.

Crispy dosa made with clarified butter.

Dosa filled with minced chicken mixed with spices.

Steamed rice cake made with rice and urad dhal.

Cuisine: Punjab. Split lentils cooked with cumin, turmeric and garlic garnished with chillies, onion and mustard seeds. A street food style preparation.

Cuisine: Maharashtra. Potato cubes mixed with Indian spices and cooked in onion and tomato sauce, an all time favourite.

Cuisine: Punjab. Sauteed bhindi (Okra) cooked in a spicy onion and tomato based masala. A semi gravy Punjabi dish.

Cuisine: Punjab. Chickpeas cooked with cumin, turmeric, garlic, onion and garnished with chillies and onions. Popular in the Indian road side eateries.

Cuisine: Rajasthan. This classic korma is made from a creamy coconut sauce and delicate blend of spices.

Cuisine: Tamil Nadu. Aubergine cooked with authentic South Indian spices in a tangy tamarind sauce, a typical South Indian flavour.

Cuisine: Punjab. Creamy cottage cheese curry cooked in onion, tomato and butter flavoured sauce.

Cuisine: Haryana. Potatoes and spinach cooked in a thick sauce with ground spices.

Cuisine: Uttar Pradesh. Garden Peas and mushroom cooked in a creamy sauce mixed with onion, tomato and Indian spices.

Cuisine: Mughal. Cottage cheese and garden peas cooked in a creamy cashew nut based curry, originates from the land of Sindh.

Cuisine: Goa. A speciality dish from Goa where chopped spinach is cooked with onion and spices.

Cuisine: Punjab. Three different lentil varieties cooked with butter in a rich creamy sauce. A protein rich curry.

Cuisine: Punjab. An authentic recipe, consisting of soft cubes of cottage cheese simmered in mildly spiced spinach puree.

Cuisine: Punjab. Boiled red kidney beans, simmered in a spicy, onion and tomato gravy.

Cuisine: Mughal. A Mughlai dish where meat is cooked in a mildly spiced creamy coconut sauce.

Cuisine: Delhi. A semi dry, mild spiced dish. Skewered with tomatoes, capsicum and onions. Best to try with garlic naan.

Cuisine: Goa. Made from a paste that blends chillies with turmeric, cumin, coriander and authentic spices. A Portuguese influenced Goan style curry.

Cuisine: Punjab. A dark green curry with meat cooked in a mildly spiced rich spinach puree, garnished with cream, tomato and coriander. A typical Punjabi curry recipe.

Cuisine: Multi Regional. A Parsi dish which is a fusion between Persian and Gujarati cuisines has a tomato base and is sweet, sour and spicy in flavour.

Cuisine: Delhi. Meat cooked in an enticing mild flavoured curry with spices and mixed peppers. Kadai means wok.

Cuisine: Punjab. Meat cooked in a creamy, tomato gravy with spices, herbs and butter. Originated from the Punjab region in India.

Cuisine: Multi Regional. This British favourite is made by cooking grilled meat pieces in a rich tomato gravy and garnished with cream coriander.

Cuisine: North East India. Sumptuous tiger prawn cooked in mellow delicate flavoured curry with spices and mixed peppers.

Cuisine: Bengal. This traditional Bengali fish curry is prepared in rich brown gravy with shallots, ginger, garlic, herbs and spices.

Cuisine: British Indian. Tiger prawn cooked in a thick onion sauce and flavoured with fenugreek and mixed peppers.

Cuisine: Tamil Nadu. A flavourful dish cooked with cod fish in garlic, onion and tamarind gravy and topped with fried aubergine.

Cuisine: Kashmir. Aromatic lamb dish of Kashmir, cooked in a gravy of shallots, yogurt, garlic, ginger and aromatic spices (cloves, bay leaves, cardamom and cinnamon).

Cuisine: Gujarat. A popular mild Indian curry made from meat and lentils cooked together and flavoured with spices including cumin, ginger, garlic, green chillies, coriander and mint leaves.

Cuisine: Bengal. Prawns cooked in a rich gravy with traditional spices, herbs. A perfect blend of mild sweet and spicy flavours.

Cuisine: British Indian. Succulent lamb chops marinated in tandoori paste cooked in chefs own style of balti sauce. Served with Pilau rice.

Cuisine: Punjab. Dumplings made from grated potato, vegetables, cottage cheese and fenugreek, then cooked in light tangy tomato and cashew nut sauce. Served with pilau rice.

Cuisine: Tamil Nadu. Chicken or lamb cooked in mild, herb flavoured curry with coconut, coriander, mint, spring onion, cashew nut, onion and tomatoes.

Cuisine: Karnataka. Chicken or lamb cooked in a special curry sauce with coconut, green chillies, cumin seeds and curry leaves.

Cuisine: Hyderabad. Pan grilled chicken breast served in lababdar sauce made from ginger, mixed pepper, coriander leaves and cream. Served with pilau rice.

Aromatic biryani with basmati rice, cottage cheese exotic Indian spices, cooked on a slow fire.

Aromatic biryani with basmati rice, mushroom exotic Indian spices, cooked on a slow fire.

Aromatic biryani with basmati rice, chicken tikka pieces exotic Indian spices, cooked on a slow fire.

Aromatic biryani with basmati rice, chicken exotic Indian spices, cooked on a slow fire.

Aromatic biryani with basmati rice, deep fried chicken pieces exotic Indian spices, cooked on a slow fire.

Aromatic biryani with basmati rice, vegetables exotic Indian spices, cooked on a slow fire.

Aromatic biryani with basmati rice, lamb exotic Indian spices, cooked on a slow fire.

Aromatic biryani with basmati rice, Lamb tikka pieces exotic Indian spices, cooked on a slow fire.

Aromatic biryani with basmati rice, prawns exotic Indian spices, cooked on a slow fire.

Aromatic biryani with basmati rice, cod fish exotic Indian spices, cooked on a slow fire.